Bayan Refogado Recipe

Name: Bayan Refogado Recipe
Yield: 6
Ingredients: '1 tablespoon of olive oil '; '2 chopped onions'; '2 tablespoons of chopped parsley'; '2 diced tomatoes'; '3 large chunks of banana peppers, deseeded and cut into large pieces'; 'Salt to taste'; '1 cup of coconut milk, regular or light, as preferred'; '1 tablespoon of dendê oil'; 'Optional: 1 red bell pepper, finely chopped'

1
'1 tablespoon of olive oil '
2
'2 chopped onions'
3
'2 tablespoons of chopped parsley'
4
'2 diced tomatoes'
5
'3 large chunks of banana peppers, deseeded and cut into large pieces'
6
'Salt to taste'
7
'1 cup of coconut milk, regular or light, as preferred'
8
'1 tablespoon of dendê oil'
9
'Optional: 1 red bell pepper, finely chopped'

Ingredients

1
'1 tablespoon of olive oil '
2
'2 chopped onions'
3
'2 tablespoons of chopped parsley'
4
'2 diced tomatoes'
5
'3 large chunks of banana peppers, deseeded and cut into large pieces'
6
'Salt to taste'
7
'1 cup of coconut milk, regular or light, as preferred'
8
'1 tablespoon of dendê oil'
9
'Optional: 1 red bell pepper, finely chopped'

Directions

1
Fry the parsley, onions, and tomatoes in olive oil, seasoning with salt
2
Add the banana peppers, coconut milk, dendê oil, and, if desired, the red bell pepper
3
Simmer for about 20 minutes or until the ingredients are tender but still firm
4
Adjust the seasoning to taste and serve alongside fish and seafood.

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