HomeLatina's KitchenAntojitos de mi Tierra, (Puerto Rico)

Antojitos de mi Tierra, (Puerto Rico)

Hello, my Latino Gringos™ friends! In this article of Antojitos de mi Tierra, I wanted to share a delicious recipe from my homeland Island of Puerto Rico. Not only is easy to make but will delight any taste buds and best of all, It’s vegan!

Guanimes con Berenjena Guisada

Directions

Instructions Checklist
  • To prepare guanimes: Put a large pot of water on to boil.

  • Mix masa harina, broth, coconut milk, amaranth, honey, 1/2 teaspoon salt, and pepper in a medium bowl. Cut each banana leaf into a 6-inch square. Brush a leaf square with 1/2 teaspoon oil. Shape 1/4 cup of the dough into a 4-by-1-inch log and place on the leaf, leaving a 1-inch border on the bottom and sides, and a 4-inch border above it. Fold in the sides of the leaf. Fold the bottom of the leaf over the dough and roll up the guanime. Tie a piece of kitchen string around the bundle to secure it. (Alternatively, roll up the dough in the banana leaf square. Twist the ends to close and secure the ends with kitchen string.) Repeat with the remaining leaves and filling to make 12 guanimes.

  • Drop the guanimes into the boiling water and cook until the leaves start to pull away from the dough, about 45 minutes.

    Guanimes con Beremjena Guisada

  • Meanwhile, to prepare berenjena guisada: Heat oil in a large pot over medium-high heat. Add eggplant, onion, ajíes dulces (or bell pepper), tomatoes, garlic, and oregano; cook, stirring often, for 3 minutes. Add broth, paprika, salt, and pepper; bring to a simmer. Cook for 5 minutes. Reduce heat to medium-low, cover, and cook until the eggplant is tender, 10 to 15 minutes more. Stir in cilantro.

  • Drain the guanimes. Let stand until cool enough to handle, about 10 minutes. Unwrap and serve with the stewed eggplant.

To make ahead

Assemble guanimes (Step 2) and refrigerate for up to 1 day.

Equipment

Kitchen string

Tips

Amaranth (celosia) is a leafy plant that is cultivated for both its leaves and seeds. You can use the leaves as you would spinach, while the protein-packed seeds are often sold dried and can be cooked and prepared like a grain.

You can substitute cornhusks for banana leaves. Before using them, soak in hot water, weighted with a heavy plate or pan to keep them submerged, for 30 minutes. Drain.

Nutrition Facts

463 calories; fat 24g; sodium 353mg; carbohydrates 60g; dietary fiber 12g; Protein 9g; sugars 18g; niacin equivalents 4mg; saturated fat 9g; vitamin a is 2409IU.
For more recipes like this check out our food section at Latino Gringos™ and follow us on Facebook and Instagram, Thanks for the share and like of our postings on our social media pages.
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