Yuca Dumpling with Peanut Fish Filling and Tree Tomato Relish

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 1 teaspoon of salt. Cook over medium heat until very tender, 25 to 30 minutes. Drain, remove the fibrous core, and mash while hot with the butter until you have a smooth dough. Keep warm.

2. 2

   2. In a skillet, heat 1 tablespoon of annatto oil over medium heat. Sauté the chopped onion, half of the garlic, and the chili for 3 to 4 minutes until fragrant. Add the cumin, oregano, and black pepper.

3. 3

   3. Add the cubed fish, 1/2 teaspoon salt, and 1 tablespoon lime juice. Cook for 3 minutes, stirring gently. Add the ground peanuts and the hot fish stock or water, then cook 4 to 5 minutes more until the filling is moist but thick. Stir in half of the cilantro, adjust the salt, and let it cool slightly.

4. 4

   4. For the relish, combine the sliced red onion, tree tomato, remaining garlic, vinegar, sugar, remaining lime juice, 1/4 teaspoon salt, and the rest of the cilantro in a bowl. Let it rest for 10 minutes so the flavors meld.

5. 5

   5. Cut the banana leaves into large rectangles and pass them over a flame or warm them in the oven at 250 °F / 120 °C for 2 to 3 minutes until flexible. Brush each leaf with a little of the remaining annatto oil.

6. 6

   6. Divide the yuca dough into 4 portions. On each leaf, spread one portion into an oval about 1 cm thick. Place one-fourth of the fish filling in the center and partially cover it with the same dough, shaping a compact dumpling.

7. 7

   7. Wrap each dumpling with the banana leaf and fold the ends tightly to seal. If desired, tie it with strips of the same leaf.

8. 8

   8. Steam the dumplings for 18 to 20 minutes with the water at a gentle boil. The steam temperature will be about 212 °F / 100 °C. The dough should feel firm and aromatic.

9. 9

   9. Serve each hot yuca dumpling with a generous spoonful of the tree tomato relish on top or on the side.