Many years ago, restaurant dining meant fruit with every- thing.
Now fruit is desperately passe.
But it's a mistake to throw out the authentic with the spurious.
This surprising but satisfying combination of ingredients originates in South America.
In a large saucepan, heat 1 tablespoon olive oil and brown on all sides 1 kg cubed boneless pork.
Add 2 large onions, chopped, and 2 cloves of garlic, minced, and brown them.
Add 3 large tomatoes, diced, 1 mL boiling water and salt and pepper to taste.
Cover and cook very slowly for about 1 1/2 hour.
Meanwhile simmer 1 1/2 cups brown lentils in 4 cups water for 45 minutes; do not drain.
Add the undrained lentils to the pork mixture, combine well, cover and cook over a low heat for a further 3 minutes, until both the pork and the lentils are tender.
Taste for seasoning.
Add 4 large firm bananas cut into 2 cm pieces and 3 tablespoons or more of chopped, fresh coriander.
Cook 1 minutes longer.
Serve with a little more coriander scattered on top.
(You can use the coriander stems as well as the leaves, provided they are well washed. Finely chopped they add interesting crunch.)
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