Godó de Banana Verde

Godó de Banana Verde is a beloved traditional dish from the Chapada Diamantina region in Bahia, Brazil. This savory stew combines tender green bananas with sun-dried beef, aromatic spices, and a touch of love. It's served alongside nutty red rice, creating a delightful balance of flavors and textures that showcase the unique culinary heritage of Brazil.

Ingredients

For the Godó de Banana Verde:
🍌 1 Green Banana d'água, peeled and cut into 1-inch pieces
🥓 100g Bacon, diced
🥩 150g Carne do Sol (Sun-dried Beef), cubed
🥄 2 tbsp Olive Oil (Azeite)
🧄 2 cloves Garlic, minced
🧅 1 Onion, finely chopped
🧂 1 tsp Salt
🌶️ 1 Green Bell Pepper, diced
🍅 1 Tomato, diced
🌿 3 tbsp Freshly Chopped Herbs (Cheiro-verde: scallions, parsley, cilantro)
🧂 1 tsp Powdered Urucum
🌱 1 tsp Coriander Seeds, freshly ground

For the Red Rice:
🍚 1 cup Red Rice (Arroz Vermelho)
🧄 1 clove Garlic, minced
🧅 1/2 Onion, finely chopped
🥄 1 tbsp Olive Oil (Azeite)
🧂 1/2 tsp Salt

For serving:
🥄 2 tbsp Toasted Cassava Flour (Farinha Torrada)

Instructions

1- Preparing the Ingredients:

• Peel the green bananas and cut them into thick rounds. Soak pieces immediately in a bowl of ice-cold water to prevent oxidation.

• Cube the sun-dried beef into small, bite-sized pieces.

2- Cooking the Red Rice:

• In a small pot, heat a drizzle of olive oil over medium heat. Add minced garlic and finely chopped onion, sautéing until fragrant.

• Add the red rice and stir well to coat with the garlic and onion.

• Pour in hot water, ensuring it sits about two fingers above the rice. Add salt to taste.

• Reduce heat, partially cover with the lid, and let it simmer until water is absorbed and rice is cooked, about 20-25 minutes.

3- Cooking the Godó de Banana Verde:

• Heat olive oil in a soapstone pot over high heat. Add bacon to render its fat and cook until crispy.

• Add minced garlic and chopped onion to the pot, sautéing until golden.

• Toss in the cubed carne do sol and brown on all sides.

• Drain the bananas, adding them to the pot. Pour the soaking water back in to just cover ingredients.

• Season with urucum powder and ground coriander, stirring to combine.

• Lower the heat and let the stew simmer until the bananas are tender and the sauce thickens.

• Near the end, stir in the diced bell pepper and tomatoes, cooking just enough to warm through.

4- Finishing Touches:

• Garnish the stew with freshly chopped herbs, and serve alongside the red rice. Sprinkle with toasted cassava flour for authenticity.

Prep Time: Approx. 15 minutes
Cook Time: Approx. 45 minutes
Total Time: Approx. 60 minutes
Servings: 4

Equipment:

• 🔪 Knives
• 🛋️ Wooden Cutting Board
• 🥣 Glass Bowl
• 🍲 Small Pot for Red Rice (White Ceramic Pot)
• 🍳 Soapstone Pot (Panela de Pedra Sabão) with copper handles
• 🥄 Wooden Spoons
• 🍂 Strainer/Slotted Spoon
• 🌿 Pepper Mill

Cooking Tips

• Ensure bananas are promptly immersed in cold water post-cutting to prevent discoloration.
• Add the bell pepper and tomato near the end to maintain their crunch.
• Use hot water to expedite the red rice cooking time.
• The soapstone pot enriches the dish's authenticity and enhances flavor through even heat distribution.

Nutritional Information (Approximate per Serving)

• Calories: 450 kcal
• Protein: 22g
• Fats: 18g
• Carbohydrates: 58g

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Godó de Banana Verde