Ingredients /n/n 1 stephen ceideburg/n 1 tb olive oil/n 1 kg boneless pork, cubed/n 2 lg onions, chopped/n 2 cloves garlic, minced/n 3 lg tomatoes, diced/n 100 ml boiling water/n 1 salt and pepper to taste/n 1 1/2 c brown lentils/n 4 c water/n 4 lg firm bananas/n 3 tb chopped fresh coriander/n/nInstructions/n/nMany years ago, restaurant dining meant fruit with every- thing. Now/nfruit is desperately passe. But it's a mistake to throw out the/nauthentic with the spurious. This surprising but satisfying/ncombination of ingredients originates in South America./n/nIn a large saucepan, heat 1 tablespoon olive oil and brown on all/nsides 1 kg cubed boneless pork. Add 2 large onions, chopped, and 2/ncloves of garlic, minced, and brown them. Add 3 large tomatoes,/ndiced, 100 mL boiling water and salt and pepper to taste. Cover and/ncook very slowly for about 1 1/2 hour. Meanwhile simmer 1 1/2 cups/nbrown lentils in 4 cups water for 45 minutes; do not drain./n/nAdd the undrained lentils to the pork mixture, combine well, cover/nand cook over a low heat for a further 30 minutes, until both the/npork and the lentils are tender./n/nTaste for seasoning. Add 4 large firm bananas cut into 2 cm pieces/nand 3 tablespoons or more of chopped, fresh coriander. Cook 10/nminutes longer. Serve with a little more coriander scat- tered on/ntop. (You can use the coriander stems as well as the leaves, provided/nthey are well washed. Finely chopped they add interesting crunch.)