Instructions: In a small bowl mix the water with the balsamic vinegar. Put the cinnamon stick and cloves into a small coffee grinder and whiz until a powder is formed, about 1 minute. Push half of the spice powder through a fine mesh sieve into the water. (Reserve the other half for the sauteed bananas.)

In a small bowl, mix the spice-infused water with the TVP and let sit until all the liquid has been absorbed, about 3 minutes. Heat the oil in a medium skillet over medium heat, add the onion, garlic and green pepper and cook until soft and lightly browned, about 5 minutes.

Raise the heat to medium high, add the marinated TVP and cook for 5 minutes. Push the mixture to one side of the pan; pour in the pureed tomatoes, raisins, capers, red pepper flakes and cumin; raise the heat to high; and bring to a boil. Mix the TVP mixture with the tomato sauce and cook for 3 minutes. Return the heat to low, stir in the black beans, cover and warm through. Sprinkle with the pepper and salt.

To serve, spoon a quarter of the picadillo in a mound in the centre of each serving plate and encircle with a wreath of yellow rice. Arrange a crescent of sauteed bananas on the side and garnish with a sprinkling of the bright red chopped tomato and a spray of green onions.

For the sauteed bananas, put the cinnamon and cloves in a small coffee-bean grinder and puree to a powder, about 30 secs. Push through a fine sieve to remove any large pieces.

Heat the oil in a small skillet over medium heat, add the bananas, sprinkle with the spice powder and cook until well browned, about 2 1/2 minutes on each side.

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