Creole Pigeon Pea and Plantain Bake with Cassava Flatbread and Cheese Crust

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Heat 2 tablespoons (30 ml) vegetable oil in a wide skillet over medium heat. Add the onion, red bell pepper, and sweet Venezuelan pepper, and sauté for 5 to 6 minutes until softened.

3. 3

   Add the garlic, ground cumin, dried oregano, and annatto powder. Cook for 1 more minute, stirring so the spices perfume the sofrito without burning.

4. 4

   Stir in the crushed tomato, vegetable broth, grated panela, salt, and black pepper. Cook over medium heat for 5 minutes until the sauce comes together.

5. 5

   Add the cooked pigeon peas to the stew and cook for 8 to 10 minutes, stirring occasionally, until the liquid reduces and the mixture is thick but still juicy. Turn off the heat and mix in half of the fresh cilantro.

6. 6

   While the stew cooks, heat the remaining tablespoon of vegetable oil in another skillet over medium heat. Brown the ripe plantain for 2 to 3 minutes per side until lightly caramelized, taking care not to let it fall apart. Transfer to a plate.

7. 7

   In a bowl, combine the broken cassava flatbread, grated white cheese, melted butter, and the remaining fresh cilantro to make a rustic topping.

8. 8

   Spread half of the pigeon pea stew in the baking dish. Arrange an even layer of browned ripe plantain on top. Cover with the remaining stew and finish by scattering the cassava and cheese mixture over the entire surface.

9. 9

   Bake at 375°F / 190°C for 22 to 25 minutes, until the topping is golden and crisp around the edges.

10. 10

    Let rest for 5 minutes before serving so the bake can set and be easier to portion.