Pigeon Peas with Plantain Balls

LatinKitchen1's picture

Aug. 03, 2011

Ingredients

Olive oil 2 Tablespoon
Oregano 1/2 Teaspoon
Onion powder 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
Dried cilantro 1 Teaspoon
Chicken bouillon 1 Tablespoon
Red pepper flakes 1/8 Teaspoon
Canned green pigeon peas 15 Ounce (1 Can, Undrained)
Tomato sauce 8 Ounce (1 Can)
Salt To Taste
Pepper To Taste
Water 3 Cup (48 tbs)
Sofrito 1/4 Cup (4 tbs)
Alcaparrado 1/3 Cup (5.33 tbs) (Or To Taste)
Potatoes/1/4 pound pumpkin 2 Medium , peeled and quartered

Directions

In a pot full of water boil the 2 potatoes until tender. When tender remove, peel and quarter and set aside. Cut and peel plantain, shred on second to smallest grate on grater box. When finished grating plantain, sprinkle with garlic powder, salt and/or pepper to taste. Mix well. Once mixed, using a tablespoon- portion shreded plantain into equal parts and make tight balls. In a large pot on medium heat add in olive oil. Stir in sofrito and alcaparrado and let cook for 1 minute. After 1 minute stir in all spices (NOT SALT). Let cook for 1 more minute. After the minute, pour in tomato sauce, let cook uncovered on medium for 5 minutes. Mixture should be like a loose paste. Add in undrained gandules/green pigeon peas. Let it come to a boil. When it comes to a boil add in 2 of the 3 cups of water and cover. Let it come to a boil. After about 5 minutes, uncover, taste, re-season if necessary. Add in Bolitas de Platano / Plantain Balls and remaining 1 cup of water. Taste again. If a bit sour (because of tomato sauce) put in a pinch of sugar (or to taste). Check flavor. Once seasoning is correct place a lid and leave on medium heat for 10 minutes. After 10 minutes, uncover, skim oil from top. Stir in quartered potatoes. Place cover for 10 more minutes. After final 10 minutes uncover, check plantain balls to see if they are fork tender. Serve with rice. Enjoy!

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 203Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 469 mg19.54%

Total Carbohydrates 26 g8.7%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet