1 - 1 1/2
tsp cayenne pepper (fiery, so reduce for milder flavor)
Wash and dry chops.
Remove bones and fat.
Cut meat into 1" (2.5 cm) cubes.
Heat margarine or lard in heavy
Add nuts and fry until light gold.
Stir in onions and celery.
Fry 8 minutes.
Uncover and continue to fry a
further 10 minutes or until ingredients turn golden brown.
Mix in pork cubes and fry briskly,
stirring for 6 minutes.
Slice in bananas, stir well with
pork and fry another 6 minutes.
Add all remaining ingredients.
Bring to boil, stirring.
Lower heat and cover.
Simmer 3/4 to 1 hour or until meat
is cooked through and tender.
Thickened with bananas and mildly
spiced, this is one of the finest pork dishes we know. Serve it with
rice and a salad of red and green peppers mixed with chopped onions and
enough sharpish French dressing to moisten. Make as above, using 1 to
1.25 kg diced chicken or turkey breast instead of pork. Simmer 30-40