Peruvian-style Nasibal

Ingredients

In this Peruvian adaptation of Nasibal, we replace the traditional rice filling with quinoa, a staple grain in Peruvian cuisine. Additionally, we incorporate Peruvian spices and vegetables to infuse the dish with the vibrant flavors of Peru. The use of ripe plantains adds a touch of sweetness and a unique texture to the dish, giving it a distinct Peruvian twist. We alse have the original recipe for Nasibal, so you can check it out.

• 4 ripe plantains 4 ripe plantains
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 carrot, grated 1 carrot, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 68g, 18g
• Protein: 8g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the plantains in half lengthwise, leaving the skin intact. Carefully scoop out the flesh, leaving a thin layer attached to the skin. Reserve the scooped-out flesh for later use.
3. 3.
   In a saucepan, rinse the quinoa under cold water. Drain and add the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Sauté until the vegetables are tender.
5. 5.
   Add the reserved plantain flesh, cooked quinoa, cumin, paprika, salt, and pepper to the sautéed vegetables. Mix well to combine all the ingredients.
6. 6.
   Stuff each plantain skin with the quinoa mixture, pressing it gently to fill the cavity.
7. 7.
   Place the stuffed plantains on a baking sheet and bake for 20-25 minutes, or until the plantains are golden and crispy on the outside.
8. 8.
   Serve the Peruvian-style Nasibal hot and enjoy!

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly soft.
• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Use vegetable broth instead of water to enhance the flavor.

Tips & Tricks

• For added flavor, you can sprinkle some grated cheese on top of the stuffed plantains before baking.
• Serve the Peruvian-style Nasibal with a side of salsa criolla, a traditional Peruvian onion and tomato salad, to enhance the flavors.
• If you prefer a spicier version, add a chopped chili pepper to the vegetable sauté.

Serving advice

Serve the Peruvian-style Nasibal as a main dish accompanied by a fresh green salad. Garnish with chopped cilantro for an extra burst of flavor.

Presentation advice

Arrange the stuffed plantains on a platter, placing them side by side. Drizzle a bit of olive oil on top and sprinkle some paprika for a pop of color. Serve with a wedge of lime for squeezing over the dish.