Central American Hodge-Podge

Ingredients

In the Central American adaptation of Hodge-Podge, the traditional English ingredients are replaced with Central American staples. Instead of using potatoes, carrots, and peas, this version incorporates plantains, black beans, and corn. The dish is also seasoned with Central American spices like cumin, paprika, and cilantro, giving it a distinct flavor profile. The addition of lime juice adds a refreshing tang, enhancing the overall taste of the dish. We alse have the original recipe for Hodge-Podge, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the diced onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the diced red and green bell peppers to the skillet and cook until they start to soften.
4. 4.
   Add the sliced plantains to the skillet and cook until they turn golden brown.
5. 5.
   Stir in the cooked black beans and corn kernels.
6. 6.
   Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the mixture. Stir well to combine.
7. 7.
   Pour the vegetable broth into the skillet and bring the mixture to a simmer.
8. 8.
   Reduce the heat to low and let the Hodge-Podge simmer for about 10 minutes, allowing the flavors to meld together.
9. 9.
   Stir in the lime juice just before serving.
10. 10.
    Garnish with fresh chopped cilantro.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for a sweeter flavor and softer texture.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the dish to remove excess sodium.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For a spicier kick, add a diced jalapeno or a pinch of cayenne pepper.
• Serve the Central American Hodge-Podge with warm tortillas or rice for a complete meal.
• Customize the dish by adding your favorite vegetables or protein options like tofu or shrimp.
• If plantains are not available, you can substitute them with ripe bananas for a similar flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Central American Hodge-Podge hot as a main dish. It pairs well with a side of rice or warm tortillas.

Presentation advice

Garnish the dish with a sprinkle of fresh chopped cilantro to add a pop of color. Serve it in a vibrant bowl to showcase the colorful ingredients.