Instructions: Heat oil in a heavy Dutch oven and saute onion about 5 minutes until golden, stirring frequently. Remove From pan. Add chicken, half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add pork Stir in water, tomato sauce, coconut and salt.

Tie pepper, cloves, bay leaf and thyme into a small cheesecloth square

(poultice) and add to stew. Bring to a boil, lower heat and simmer For 15 minutes, stirring occasionally. Add sweet potatoes and simmer covered For 35 to 40 minutes longer, or until sweet potatoes are tender. Taste for seasonings and correct if necessary. Add bananas and cook for an additional 5 min.

Discard cheesecloth poultice. Arrange on a serving platter and garnish with green onions and more coconut, if desired.

Serves 6.

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