Grilled Tuna with Herbed Aioli (Burundi)
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
⅓ cup mayonnaise
4 x 7-ounce tuna steaks (each about 1 inch thick)
Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1½ tablespoons marinade. Set aioli aside.
Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium.
Top fish with aioli and serve.
Main Ingredient: Tuna
Bananas with Beans (Burundi)
(My rendition of this dish, bananas and plantains, chili and hot sauce)
2 cans red kidney beans
1 banana, slightly under-ripened, sliced
1 plantain, sliced
2 tbsp red palm oil
1 onion, thinly sliced
1 tsp chili powder
Dash of hot sauce/chili paste (optional)
¼ tsp salt, pepper to taste
2 cups water
Heat the oil and add onions until slightly browned. Add beans, bananas, plantains, chili powder, hot sauce, salt and pepper to taste, and stir fry for 2 minutes. Add water and reduce heat, simmer until bananas/plantains are cooked and sauce is thickened. Serve immediately.
Main Ingredient: Beans
Original recipe: http://lajhsslab.com/asos/burundi/food.htm