Sweet Plantain Balls Stuffed with Braised Goat and Cheese with Pigeon Pea Creole Sauce

Instructions

1. 1

   1. Season the goat meat with sour orange juice, half of the garlic, 1 teaspoon of salt, oregano, cumin, and black pepper. Let it rest for 15 minutes in a bowl.

2. 2

   2. Heat 2 tablespoons of oil in a heavy pot or caldero over medium-high heat. Brown the goat for 6 to 8 minutes with half of the red onion and half of the sweet peppers, stirring so it develops color.

3. 3

   3. Add the tomato paste and 240 ml (1 cup) water. Once it boils, reduce to medium-low heat, cover, and cook for 35 to 40 minutes, until the goat is tender. Add a little more water during cooking if needed.

4. 4

   4. Uncover and cook 5 more minutes to reduce the sauce slightly, then shred or finely chop the cooked goat. Mix it with a little of its sauce to keep it juicy and let it cool for 10 minutes.

5. 5

   5. Meanwhile, cook the ripe plantains in a pot with enough water to cover them over medium heat for 15 to 18 minutes, until very tender. Drain well.

6. 6

   6. Mash the hot plantains with the butter and 1/2 teaspoon salt until you have a smooth dough-like mash. Let it rest for 5 minutes so it is easier to handle.

7. 7

   7. Take a portion of the plantain mixture and flatten it in your hand. Place 1 tablespoon of the braised goat and a few small cubes of mozzarella in the center. Seal and shape into a ball. Repeat until all the plantain mixture, goat, and cheese are used.

8. 8

   8. In a wide skillet, heat 2 tablespoons of oil over medium heat. Brown the plantain balls in batches for 2 to 3 minutes per side, until caramelized and lightly crusted. Keep warm.

9. 9

   9. For the pigeon pea creole sauce, heat the remaining 2 tablespoons of oil in a saucepan over medium heat. Sauté the remaining red onion, sweet peppers, and garlic for 3 minutes.

10. 10

    10. Add the cooked pigeon peas, 180 ml (3/4 cup) water, and the remaining salt, then cook for 4 minutes. Dissolve the cornstarch in 2 tablespoons of cold water taken from the total amount and stir it into the sauce for 1 to 2 minutes, until slightly thickened.

11. 11

    11. Stir the fresh cilantro into the sauce, adjust salt, and cook 1 minute more. If you want to keep the balls warm longer, place them on a tray and hold them in a preheated oven at 200°F (95°C) for 5 to 10 minutes.

12. 12

    12. Serve the stuffed sweet plantain balls over the pigeon pea creole sauce or spoon the sauce on top.