Central African Flamenquín

Ingredients

In this adaptation, the traditional Spanish Flamenquín is transformed into a Central African delight by incorporating ingredients and spices commonly found in Central African cuisine. The stuffing is enhanced with plantains, peanuts, and palm oil, which add a unique flavor profile to the dish. Additionally, the cooking technique remains the same, with the pork loin rolled and fried to achieve a crispy exterior and juicy interior. We alse have the original recipe for Flamenquín, so you can check it out.

• 500g (1.1 lb) pork loin 500g (1.1 lb) pork loin
• 2 ripe plantains, mashed 2 ripe plantains, mashed
• 1/2 cup peanuts, finely chopped 1/2 cup peanuts, finely chopped
• 2 tablespoons palm oil 2 tablespoons palm oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
2. 2.
   Butterfly the pork loin by making a lengthwise cut down the center, without cutting all the way through.
3. 3.
   In a bowl, combine the mashed plantains, chopped peanuts, palm oil, minced garlic, ground coriander, ground ginger, salt, and pepper. Mix well.
4. 4.
   Spread the plantain mixture evenly over the butterflied pork loin.
5. 5.
   Roll the pork loin tightly, starting from one end, to enclose the filling.
6. 6.
   Secure the roll with kitchen twine or toothpicks to hold its shape.
7. 7.
   Coat the rolled pork loin in breadcrumbs, pressing gently to adhere.
8. 8.
   Carefully place the coated pork loin in the preheated oil and fry until golden brown on all sides, approximately 10-12 minutes.
9. 9.
   Remove the Central African Flamenquín from the oil and drain on a paper towel-lined plate.
10. 10.
    Allow it to rest for a few minutes before slicing into thick rounds.
11. 11.
    Serve hot and enjoy the fusion of Spanish and Central African flavors.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If plantains are not available, ripe bananas can be used as a substitute.
• Palm oil — Use red palm oil for an authentic Central African taste. If unavailable, substitute with vegetable oil.

Tips & Tricks

• To ensure the pork loin stays moist, avoid overcooking it during frying.
• For an extra burst of flavor, serve the Central African Flamenquín with a side of spicy tomato sauce or a tangy mango chutney.
• If you prefer a spicier version, add a pinch of cayenne pepper to the plantain stuffing.

Serving advice

Serve the Central African Flamenquín as a main course accompanied by a fresh green salad and steamed rice. Garnish with chopped fresh herbs, such as cilantro or parsley, for a vibrant touch.

Presentation advice

Arrange the sliced Central African Flamenquín on a platter, showcasing the golden-brown crust and the colorful filling. Drizzle a small amount of palm oil over the slices for an attractive sheen.