Instructions: Many years ago, restaurant dining meant fruit with every- thing. Now fruit is desperately passe. But its a mistake to throw out the authentic with the spurious. This surprising but satisfying combination of ingredients originates in South America.

In a large saucepan, heat 1 tablespoon olive oil and brown on all sides 1 kg cubed boneless pork. Add 2 large onions, chopped, and 2 cloves of garlic, minced, and brown them. Add 3 large tomatoes, diced, 100 mL boiling water and salt and pepper to taste. Cover and cook very slowly for about 1 1/2 hour. Meanwhile simmer 1 1/2 cups brown lentils in 4 cups water for 45 minutes; do not drain.

Add the undrained lentils to the pork mixture, combine well, cover and cook over a low heat for a further 30 minutes, until both the pork and the lentils are tender.

Taste for seasoning. Add 4 large firm bananas cut into 2 cm pieces and 3 tablespoons or more of chopped, fresh coriander. Cook 10 minutes longer.

Serve with a little more coriander scat- tered on top. (You can use the coriander stems as well as the leaves, provided they are well washed.

Finely chopped they add interesting crunch.)

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