Ingredients

Original recipe makes 5 servings Change Servings

• 1/2 cup olive oil
• 4 carrots, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon sea salt

Ingredients 

Original recipe makes 6 servings Change Servings

• 1 1/2 cups dried white kidney beans, soaked overnight
• 3 tablespoons tomato paste
• 1 tablespoon red pimento sauce
  

Ingredients 

Original recipe makes 6 servings Change Servings

• 5 small unripe (green) bananas
• 1 quart oil for frying, or as needed

• salt to taste

  Directions

Ingredients 

Original recipe makes 6 to 8 servings Change Servings

• 3/4 cup pumpkin seeds
• 1 1/2 pounds cubed beef stew meat
• 1/2 cup peanut oil
• 2 large tomatoes, chopped
• 1 small onion, chopped
• 2 habanero peppers, seeded and minced

• 18 ounces tomato sauce
• 3 tablespoons tomato paste
• 1 1/2 cups water
• 2 pounds fresh shrimp, peeled and deveined
  

Ingredients

Original recipe makes 10 servings Change Servings

• 2 tablespoons olive oil
• 2 medium onions, very finely diced
• 2 large bell peppers, (any color) finely chopped
• 6 large cloves garlic, minced
• 1 (28 ounce) can chopped tomatoes with juice
• 8 cups vegetable broth

• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup uncooked rice
• 1 (18 ounce) jar creamy peanut butter
• chopped roasted peanuts  
  
  
  • PREP
    20 mins
  • COOK
    1 hr
  • READY IN
    1 hr 20 mins
    

    Directions

Ingredients

Original recipe makes 6 servings Change Servings

• 1 tablespoon olive oil
• 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
  

Original recipe makes 3 servings Change Servings

• 1 (10 ounce) package baby spinach, rinsed
• 1 cup fresh shiitake mushrooms, stemmed and quartered