Caribbean skewers

Name: Caribbean skewers
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 Garlic cloves; 2 stem(s) Mint; 75 ml Peanut oil; 2 TABLESPOONS Lime juice; 1 TEASPOON dried, crushed chili; 2 Sweet potatoes (about 450 g each); 600 g Pork tenderloin; 2 Mangoes; 1 Papaya; 75 g Breakfast bacon in slices; 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Slices of lime

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 Garlic cloves
2 stem(s) Mint
75 ml Peanut oil
2 TABLESPOONS Lime juice
1 TEASPOON dried, crushed chili
2 Sweet potatoes (about 450 g each)
600 g Pork tenderloin
2 Mangoes
1 Papaya
75 g Breakfast bacon in slices
1-2 TEASPOONS Oil
7-10 Tbsp Salt
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Slices of lime

Directions

1
Peel the garlic and press it through a garlic press. Pluck the mint leaves. Mix both with peanut oil and lime juice. Mix the dried chilli with the peanut oil and lime juice and leave to stand. Wash the potatoes and cook for about 20 minutes. Meanwhile wash the fillet, dab dry and cut into cubes. Sprinkle with the marinade and let it stand.
2
Meanwhile peel the mangos, cut off the flesh along the stone and dice them. Peel, halve and core the papaya and cut the flesh into large pieces. On 6-8 skewers alternately put meat, fruit and bacon. Fry in hot oil while turning for about 5 minutes, salt a little. Cut potatoes into slices. Fry for 5 minutes in melted fat at medium heat while turning, salt a little. Serve the potatoes and skewers garnished with slices of lime