Caribbean Red October

Ingredients for 2 servings:

• 70 g pasta (e.g. macaroni) or rice
• 1 large beetroot
• 60 g peanuts, roasted, salted
• 1 banana(s), ripe
• 3 stalks of coriander
• 1 small chili pepper(s), red or purple, spiciness to taste
• 1 small meatball(s) or chicken or pork schnitzel
• some salt
• n. B. water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Pasta, beets, peanuts, banana, meat. I had the idea for this quick dish last October, hence the name.

Pour enough water to boil the noodles into the cocktail shaker first, not the saucepan. Lightly salt the water. Add the banana to the blender. Either add the peanuts to the cocktail shaker and mix them in, or grind them very finely in an electric coffee grinder (like peanut butter) and then add them to the water. Blend everything together in the cocktail shaker until smooth. Pour the banana-peanut water into the saucepan. Dice the beetroot into small pieces and add them to the water. Slice the chili pepper into thin rings and add them as well. Either cut the meatball into smaller pieces and add them, or leave it whole and heat it in the microwave or in another pot or pan. Bring the water to a boil. Add the noodles (I break them into smaller pieces, but the length of the noodles is up to you) to the boiling water and stir until the noodles are tender or “al dente.” Turn off the heat. The water should have turned into a beautiful, purple-colored, creamy sauce. Chop the cilantro (leaves and stems) and either stir it in or serve it as a garnish once the noodles are on the plate.