Vegetables Wrapped In Banana Leaf

Ingredients

• 4 potatoes, sliced
• 1 carrot, sliced
• 1/2 small pumpkin, sliced
• cilantro, finely chopped
• vegetable oil
• 3 big, ripe tomatoes, grated
• 1 medium sized white onion, diced
• 2 cloves of garlic, grated
• 1 red pepper, cut into thin slices
• tsp cumin
• salt and pepper to taste

Instructions

1. 1

   Preheat oven at 220 degrees Celsius (440 Fahrenheit)

2. 2

   Start by preparing the guiso/sauce. Sauté onion and garlic in vegetable oil in a frying pan for 2-3 minutes. Add cumin, red pepper, salt and pepper and cook for an additional 5 minutes until the red pepper is soft. Add grated tomatoes, cover pan with a lid, and simmer for 20 minutes

3. 3

   While your guiso is cooking, preboil sliced potatoes and carrot for 10 minutes in a boiling pot. In the meantime, clean and slice pumpkin

4. 4

   Adjust seasoning for the guiso

5. 5

   Place the banana leaf on the kitchen worktop (see blogpost for instructions if you have not bought ready-to-use banana leafs). Add pumpkin, preboiled potato and carrot in the middle of the leaf. Mix the vegetables and add salt and pepper

6. 6

   Add guiso/tomato sauce on top and mix everything together

7. 7

   Wrap the banana leaf. Start with folding the short edges to the middle. Fold the long edges in like wrapping a present, and place them towards the middle. Secure the wrapping, using the cooking twine, by tying up the package. See pictures in blogpost for instructions. Place in a greased oven dish and cook at 220 degrees Celsius for 30 minutes

8. 8

   Open up the wrapped banana leaf by cutting the strings. Sprinkle cilantro over vegetables and serve with white rice