African Banana Soup with Corn and Chili
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), finely chopped
- 50 g butter
- 1 clove garlic, pressed
- 1 can corn
- 4 banana (s), ripe
- 1 chilli pepper (s), green, finely chopped
- 1 tomato (s), diced
- 1 liter vegetable stock
- 1 teaspoon tarragon, fresh or dried
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- I got this delicious recipe from a friend and we love to eat it.
- Peel and slice the plantains. Drain the corn, put 2 tablespoons aside for garnish.
- Heat the butter in a pan and fry the onions in it, add the garlic. Now add the bananas, the corn with the diced tomatoes to the onions, braise for 5 minutes on a low heat. Add the pitted and chopped chilli pepper and pour on the broth. Season with salt, pepper, nutmeg and the tarragon. Bring to the boil briefly.
- Divide the soup on plates and serve sprinkled with the remaining corn.
- Flatbread goes very well with it.
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