Pigeon peas, sausage, and green banana stew

Instructions

For the sofrito

• Prepare the sofrito by mixing 1 medium onion, 1 head of garlic, 1 cubanelle, 5 sweet peppers, 5 recao sheets and 1/4 cup of coriander.
• In another pot, add the coconut oil and cook the sauce for about 3-4 minutes over low heat. Add the chopped sausage. Cook 2-3 minutes. Add the grated tomato, paprika, and bay leaf. 
• Cook for another 2-3 minutes. Add the pigeon peas along with 10 cups of water, and salt to taste. 
• Once it begins to boil, add the rice and the green bananas previously peeled and cut them into slices. 
• Bring to a boil again and cook until the pigeon peas and bananas soften. 
• Add salt for taste.

For the side dish – Green fruit salad

• Peel the mango or green papaya and cut it into cubes or sheets.
• Add lemon, salt to taste, olive oil, and chop.
• Mix. Serve and add coriander.

For the ajilimójili (included in event box)

• Place the peeled and diced onion, cubanelle, sweet and jalapeño peppers without their seeds, cilantro, and the peeled head of garlic in a food processor. Crush.

• In a skillet over medium heat, add the olive oil along with the cumin, oregano, paprika, ground pepper, and salt. Cook for about 15-20 seconds. Add the onion mixture, peppers, cilantro, and garlic. Sauté over medium heat for about 5-7 minutes. Turn off the heat and add the sherry vinegar. Mix.

• In this case, we cook the preparation to preserve it for a longer period of time. Originally, the preparation was raw and completely crushed in a mortar.