Melanesian-inspired Coconut Antojitos

Ingredients

In this Melanesian adaptation, the traditional Mexican antojitos are transformed by incorporating key ingredients and flavors from Melanesian cuisine. The original corn-based dough is replaced with a coconut flour-based dough, adding a tropical twist to the dish. The filling is also modified to include fresh seafood and aromatic spices commonly used in Melanesian cooking. These changes infuse the dish with the vibrant flavors and textures of Melanesia, creating a unique fusion of two culinary traditions. We alse have the original recipe for Antojitos, so you can check it out.

• 1 cup (120g) coconut flour 1 cup (120g) coconut flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 cup (100g) cooked seafood (shrimp, crab, or fish), finely chopped 1/2 cup (100g) cooked seafood (shrimp, crab, or fish), finely chopped
• 1/4 cup (30g) bell peppers, finely diced 1/4 cup (30g) bell peppers, finely diced
• 1/4 cup (30g) red onion, finely diced 1/4 cup (30g) red onion, finely diced
• 1/4 cup (30g) fresh cilantro, chopped 1/4 cup (30g) fresh cilantro, chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Cooking oil for frying Cooking oil for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 12g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the coconut flour, coconut milk, water, salt, turmeric, paprika, garlic powder, onion powder, ground cumin, and chili powder. Mix well until a smooth dough forms.
2. 2.
   In a separate bowl, combine the cooked seafood, bell peppers, red onion, cilantro, lime juice, salt, and pepper. Stir until well combined.
3. 3.
   Take a small portion of the coconut flour dough and flatten it in the palm of your hand. Place a spoonful of the seafood filling in the center and fold the dough over to enclose the filling. Press the edges to seal and shape it into a small disc. Repeat with the remaining dough and filling.
4. 4.
   Heat cooking oil in a deep pan or skillet over medium heat. Fry the antojitos in batches until golden brown and crispy, about 2-3 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   Serve the Melanesian-inspired Coconut Antojitos warm with a side of dipping sauce or salsa.

Treat your ingredients with care...

• Coconut flour — Coconut flour tends to absorb more liquid than regular flour, so it's important to use the specified amount of liquid in the recipe to achieve the right consistency for the dough.
• Seafood — Ensure the seafood is fully cooked before adding it to the filling. You can use a combination of shrimp, crab, or fish based on your preference and availability.
• Bell peppers — Choose vibrant and fresh bell peppers for a burst of color and flavor in the filling.
• Lime juice — Fresh lime juice adds a tangy and refreshing element to the filling. Adjust the amount according to your taste preference.
• Cooking oil — Use a neutral-flavored oil with a high smoke point, such as vegetable or canola oil, for frying the antojitos.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper or finely chopped chili peppers to the seafood mixture.
• Serve the Coconut Antojitos with a side of tropical fruit salsa for a refreshing twist.
• Experiment with different seafood combinations to find your favorite flavor profile.
• Make the antojitos in advance and reheat them in the oven for a few minutes before serving to regain their crispiness.
• For a vegetarian version, replace the seafood with finely diced tofu or cooked lentils.

Serving advice

Serve the Melanesian-inspired Coconut Antojitos as an appetizer at a tropical-themed party or as a light lunch alongside a fresh salad. They are best enjoyed warm and paired with a tangy dipping sauce or salsa.

Presentation advice

Arrange the Coconut Antojitos on a platter, garnished with fresh cilantro leaves and lime wedges. The vibrant colors of the filling and the golden brown crust will make for an enticing presentation.