Colombian Turkey Meatballs in Sweet Pepper Coconut Stew with Bijao Rice and Golden Semi-Ripe Plantain

Instructions

1. 1

   1. In a large bowl, mix the ground turkey with half of the scallions, half of the garlic, half of the cilantro, the cumin, 4 g salt, 1 g black pepper, the pre-cooked cornmeal, and the egg. Combine well and let rest in the refrigerator for 10 minutes so the mixture firms up.

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   2. While the mixture rests, rinse the rice until the water looks less cloudy. Place the rice, water, 2 g salt, and the bijao leaf in a pot. Cook over medium heat until it comes to a boil, then cover and cook over low heat for 15 to 18 minutes, until the liquid is absorbed. Turn off the heat and let it rest for 10 minutes before fluffing.

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   3. Shape the turkey mixture into 16 evenly sized meatballs. If the mixture sticks, lightly moisten your hands with water.

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   4. Heat 2 tablespoons of vegetable oil in a wide skillet over medium heat. Brown the meatballs for 6 to 8 minutes, turning them to sear on several sides. They do not need to be fully cooked at this stage. Transfer them to a plate.

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   5. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the remaining scallions, remaining garlic, and sweet pepper for 3 to 4 minutes, until fragrant and softened.

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   6. Add the tomato, ground annatto, 2 g salt, and 1 g black pepper. Cook for 6 minutes, gently crushing the tomato to create a thick stew base.

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   7. Stir in the coconut milk and chicken broth. Mix well and bring the stew to a gentle simmer. Return the meatballs to the skillet, cover, and cook over low heat for 12 to 15 minutes, until the turkey is fully cooked and the center reaches 165°F / 74°C.

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   8. In another skillet, cook the semi-ripe plantain slices over medium heat using their surface moisture, turning often for 8 to 10 minutes, until golden and tender. For a more roasted finish, transfer them to a preheated oven for 4 minutes at 400°F / 200°C.

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   9. Remove the bijao leaf from the rice and fluff with a fork. Add the remaining cilantro and the lime juice to the stew, stir, and adjust salt if needed.

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    10. Serve a bed of bijao rice, top with the meatballs and plenty of sweet pepper coconut stew, and add the golden semi-ripe plantain on the side.