Canarian Kaka Pizon

Ingredients

In the adaptation of Kaka Pizon from Vanuatuan cuisine to Canarian cuisine, the main difference lies in the choice of ingredients and spices. While the original dish uses ingredients like taro leaves and coconut milk, the Canarian version replaces them with local Canarian ingredients such as potatoes, onions, and bell peppers. The spices used in Canarian cuisine, such as cumin and paprika, add a distinct flavor profile to the dish. Additionally, the cooking technique is adapted to baking instead of steaming, resulting in a different texture and appearance. We alse have the original recipe for Kaka pizon, so you can check it out.

• 2 cups (300g) all-purpose flour 2 cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for sautéing Olive oil for sautéing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
4. 4.
   Add the diced potatoes and bell pepper to the skillet and cook until they are tender.
5. 5.
   Sprinkle the cumin, paprika, salt, and pepper over the vegetable mixture and stir well to combine. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to line a pie dish.
8. 8.
   Transfer the rolled-out dough to the pie dish and press it gently against the sides.
9. 9.
   Pour the cooled vegetable filling into the pie crust and spread it evenly.
10. 10.
    Roll out the remaining dough and cover the filling, sealing the edges by pressing them together.
11. 11.
    Cut a few slits on the top crust to allow steam to escape during baking.
12. 12.
    Bake the Canarian Kaka Pizon in the preheated oven for 40-45 minutes, or until the crust is golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking throughout the filling.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the filling.
• Serve Canarian Kaka Pizon warm or at room temperature for the best flavor.
• This dish can be made ahead of time and reheated before serving.
• Experiment with different vegetables such as zucchini or carrots to add variety to the filling.
• Canarian Kaka Pizon pairs well with a side of fresh salad or Canarian mojo sauce.

Serving advice

Serve Canarian Kaka Pizon as a main course accompanied by a side salad or Canarian mojo sauce. Cut it into wedges and present it on a platter for a beautiful display.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley or cilantro leaves on top of the baked pie. The vibrant green color will add a pop of freshness to the golden crust.