Panonta with Plantains and Peanut Sauce

Ingredients

In this adaptation of Panonta, we have incorporated the flavors and ingredients commonly found in Central African cuisine. The original Peruvian dish is typically made with potatoes and aji amarillo, a Peruvian yellow chili pepper. However, in this version, we have replaced the potatoes with ripe plantains, which are widely available in Central Africa. Additionally, we have added a rich peanut sauce to enhance the flavors and create a creamy texture that is characteristic of Central African stews. We alse have the original recipe for Panonta, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120g) peanut butter 1/2 cup (120g) peanut butter
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 10g
• Carbohydrates (total, sugars): 38g, 18g
• Protein: 8g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the sliced plantains, diced carrots, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   In a separate bowl, whisk together the vegetable broth, coconut milk, peanut butter, ground cumin, and paprika until well combined.
4. 4.
   Pour the peanut sauce mixture into the pot with the vegetables. Stir well to combine.
5. 5.
   Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the plantains are tender and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Panonta with Plantains and Peanut Sauce hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe, as they will hold their shape better in the stew.
• Peanut butter — Use natural peanut butter without added sugar or hydrogenated oils for a healthier and more authentic taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Panonta with steamed rice or crusty bread to soak up the delicious peanut sauce.
• Feel free to add other vegetables such as green beans or spinach to the stew for added nutrition and flavor.
• If you prefer a smoother texture, you can blend a portion of the stew before serving.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Panonta with Plantains and Peanut Sauce in deep bowls, garnished with fresh cilantro or parsley. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To make the dish visually appealing, arrange the sliced plantains and colorful vegetables on top of the stew. Drizzle a little extra peanut sauce on the surface and sprinkle some chopped fresh herbs for an added touch of freshness.