A dish typical of South Africa, this sambal is a vibrant marriage of sweet and savory, warmly spiced and perfectly finished with the richness of Olive Nectar.
Recipe courtesy of OliVaylle and submitted by Chantal Braunstein. OliVaylle Olive Nectar™ is extra virgin olive oil from Australia.
- 1/2 cups of beans3 tomatoes , skinned and finely chopped
- 3 bananas sliced
- 1/2 red onion, quartered and finely chopped
- 1 teaspoon of OliVayelle Olive Nectar
- 1/2 teaspoon of chili powder
- 1/2 teaspoon Worcester Sauce
- Pinch of salt
- Sprinkling of lemon pepper
- 1 Mix all the ingredients, chill and serve.