I limited myself to impromptu from what was at hand. I wanted to cook one dish, started buying ingredients and reading the inscriptions on the boxes, it turned out 2 dishes …
So! Surely many have seen green raisins in jars called "capers".
Wikipedia- Capers (also capers, kaportsa ) - unblown flower buds of the plant thorny capers (Capparis spinosa). They are used pickled or canned in vinegar and salt. Capers are used in many dishes, sometimes by soaking them in a bowl of water or scalding them to remove excess salt. Their taste can be compared to mustard or black pepper. Capers have a strong aroma thanks to mustard oil, which appears when the stem of the plant is rubbed. Instead of capers, sometimes unripe green ovaries of nasturtium fruits are used, also in pickled form. The ripe fruits of the caper bush are also consumed raw. They are pod-shaped berries with reddish flesh. They contain about 18 percent of protein substances, seeds - oils up to 30 percent, in the buds - about 0.32 percent rutin.
If you take capers and sour cream (yogurt mayonnaise in my case) in proportions of 1: 5-6 and beat it all with a blender, then you get a delicious sauce for fish, meat, and also wherever you want, even smear it on bread. Spied in our office canteen, only in their case the capers were finely chopped and added to sour cream.
I had rice, meat, sauce according to the idea. But when buying rice, a simple recipe was found on the box. We cook rice (in my case - basmati, in cooking bags). We fry bananas, cutting them into discs, in vegetable oil. One serving is one banana. Do not be alarmed if you get porridge at the exit. Mix rice with "banana porridge", add finely chopped cilantro (according to the recipe - parsley, but I don't like it) and black pepper.