This recipe is a raw vegan version of a traditional fish-based stew from Bahia, a state in the northeast of Brazil. In our pre-raw days this dish was a favorite, so in this version we used bananas instead of fish. A firm banana like a plantain or Brazilian “Banana da Terra” will hold the sauce well for this unique and flavorful coconut milk-based dish.
- one large red pepper
- one large yellow pepper
- 3-4 medium ripe tomatoes, cut into quarters
- one medium onion, cut into quarters
- 3 cloves garlic, minced
- 2 tsp. chopped cilantro
- 3/4 cup (200 ml.) coconut milk
- 1 tsp. Himalayan salt
- 2 limes, juiced
After blending add:
- 4 firm, ripe bananas (plantains or Bananas da Terra)
- Optional: chili oil, paprika
- Place all ingredients in a food processor with the exception of the bananas. (For color, reserve a few pieces of diced red and yellow peppers for garnish at the end.)
- Blend until ingredients are thoroughly combined.
- Remove from food processor and pour sauce into serving bowl or individual bowls.
- Slice bananas lengthwise and then in halves. Add to the serving bowls (above).
- Garnish with fresh chopped cilantro, a few pieces of chopped peppers, a dash of chili oil, and a sprinkle of paprika.
The sauce may be warmed in a Vitamix before serving. For a non-raw vegan version, warm the sauce and serve over brown rice.