Ingredients
- 4 green plantains
- 100 g ground roasted peanuts
- 400 g albacore fish
- 2 tomatoes
- 1 red onion
- 1 bell pepper
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- 1 bunch cilantro
- Salt and pepper to taste
- Oil for frying
- Water for cooking
Step-by-step
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- For the filling, put the tomato, onion and bell pepper in the mixing bowl and blend 8 sec/speed 6, sauté with annatto 6 min/120°C/speed 1.
- Add the shredded fish, cumin, salt and pepper and cook 8 min/100°C/reverse/spoon speed, set aside.
- Peel and cook the plantains in the steaming basket with 700 g water 22 min/100°C/speed 2.
- Put the plantain in the mixing bowl with the ground peanuts and salt and mash 20 sec/speed 4.
- Shape balls of dough, fill with the fish stew and shape into elongated forms.
- Fry the corviches in hot oil until golden and serve with pickled onion.
Tips
- Peanuts add flavor and firmness to the plantain dough.
- Serve them hot so they stay crispy on the outside.
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