You can use fruit purées to give extra flavour to meat and chicken dishes. Banana purée has been added to his tender meat stew.
25 g butter
700 g Karelian stew pieces or beef and pork pieces
1 tsp salt
1 tsp jeera, i.e. cumin
2 garlic cloves, finely chopped
2 large onions, in segments
2 large carrots, in chunks
1 star anise
one lemongrass stalk
approx. 10 black peppers
400 g tinned crushed tomatoes
1 tsp dried coriander leaves
400 g coconut milk
200 g Bonne Banana Purée
700 g sweet potato
Take the meat out to room temperature about an hour before cooking. Heat butter on a pan and fry the meat pieces until sealed. Season with salt and jeera. Add the finely chopped garlic cloves, onion segments and carrot pieces, fry for a few minutes. Add the star anise, finely chopped lemongrass stalk, black peppers, crushed tomatoes, dried coriander leaves, coconut milk and banana purée. Bring to boil. Transfer the ingredients to a casserole dish and bake under a lid for a few hours, at 125 – 150 degrees.
Then, peel the sweet potato and cut into even segments. Add to the casserole dish. Check the amount of liquid and add some water if necessary during the cooking process. Keep it in the oven until the meat is tender and the sweet potato is cooked. Check the taste.
Serve with rice and fresh coriander.
Unsweetened Bonne Premium purées are suitable for all kinds of cooking. You can use these purées to make sweet and savoury treats for any occasion. You are welcome to browse our recipe database or experiment on your own.