15 peach palm fruits
2 finely diced onions
1 cup cooked lentils or coarsely chopped beans
1 handful ground sweetleaf or parsley
1 tsp cumin
1 tsp ground coriander seed
salt, pepper, a little tomato sauce.
Slice peach palm flesh from the seed and boil for 20 minutes. Grind in a good mill or blender.
Add remaining ingredients and combine well. Pat into 1-cm thick flat cakes, and fry in a little oil until golden brown.
Serve with rice, vegetables and a sauce.
DATE: July 1989
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