Panamanian Posmodula with a Tropical Twist

Ingredients

Panamanian Posmodula differs from the original Italian dish by incorporating tropical ingredients and flavors. The addition of plantains, coconut milk, and fresh seafood gives the dish a distinct Panamanian twist. The use of aromatic herbs and spices commonly found in Panamanian cuisine further enhances the flavor profile, creating a unique and delicious fusion dish. We alse have the original recipe for Posmodula, so you can check it out.

• 250g (8.8oz) pasta 250g (8.8oz) pasta
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 400ml (13.5oz) coconut milk 400ml (13.5oz) coconut milk
• 400g (14oz) canned diced tomatoes 400g (14oz) canned diced tomatoes
• 300g (10.6oz) mixed seafood (shrimp, squid, mussels) 300g (10.6oz) mixed seafood (shrimp, squid, mussels)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 55g, 12g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced plantains and fry until golden brown. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
4. 4.
   Add the mixed seafood to the skillet and cook until they are cooked through.
5. 5.
   Pour in the canned diced tomatoes and coconut milk. Stir in the ground cumin, paprika, dried oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
6. 6.
   Add the cooked pasta to the skillet and toss until well coated with the sauce.
7. 7.
   Serve the Panamanian Posmodula garnished with fresh cilantro and accompanied by the fried plantains.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, although the flavor will be slightly different.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• If you prefer a milder flavor, reduce the amount of ground cumin and paprika.
• Feel free to customize the seafood mix according to your preferences and availability.
• To make the dish more filling, you can add cooked chicken or sausage to the sauce.
• Serve the Panamanian Posmodula with a squeeze of lime juice for an extra burst of freshness.

Serving advice

Panamanian Posmodula is best served hot, straight from the skillet. Garnish each plate with a sprinkle of fresh cilantro for added aroma and visual appeal. Serve with a side of fried plantains to complete the Panamanian experience.

Presentation advice

To present Panamanian Posmodula beautifully, arrange the pasta on a large serving platter, ensuring the vibrant red sauce is evenly distributed. Place the fried plantains on top of the pasta, creating an attractive contrast of colors. Sprinkle fresh cilantro over the dish for a pop of green. Serve with pride and watch your guests' eyes light up with anticipation.