Savory corn and cassava pudding with sweet pepper turkey stew and fresh avocado cream

Instructions

1. 1

   1. Preheat the oven to 375°F (190°C). Grease a medium baking dish or casserole, about 22 x 22 cm / 9 x 9 in, with a little of the melted butter.

2. 2

   2. Season the turkey with 3 g (1/2 tsp) salt, 1 g (1/2 tsp) black pepper, half of the garlic, the cumin, and the oregano. Mix well and let it rest while you prepare the sofrito.

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   3. Heat 2 tbsp (30 ml) annatto oil in a wide skillet over medium heat. Add the onion, sweet pepper, red bell pepper, and the remaining garlic. Cook for 6 to 8 minutes, stirring, until the vegetables are soft and fragrant.

4. 4

   4. Stir in the diced tomato and cook 4 more minutes until a juicy base forms. Add the seasoned turkey and brown for 5 to 6 minutes, stirring to sear it on all sides.

5. 5

   5. Add the grated panela, vinegar, and chicken broth or water. Cook over medium-low heat for 12 to 15 minutes, until the liquid reduces and the turkey is tender and juicy. Adjust with 2 g (1/4 tsp) salt and an extra pinch of pepper if needed. Turn off the heat and stir in half of the chopped cilantro.

6. 6

   6. For the pudding, blend or process the corn kernels with the milk until you get a coarse mixture, not fully smooth. Transfer it to a large bowl.

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   7. Add the mashed cassava, precooked cornmeal, beaten eggs, grated cheese, the remaining melted butter, 1 tbsp (15 ml) of the remaining oil, 3 g (1/2 tsp) salt, and the rest of the black pepper to the bowl. Mix very well until you have a thick, even batter.

8. 8

   8. Pour half of the pudding mixture into the greased dish. Spread the turkey stew evenly over it. Cover with the remaining corn-cassava mixture, smoothing the top with a spoon.

9. 9

   9. Bake for 32 to 38 minutes at 375°F (190°C), until the pudding is set, golden around the edges, and cooked through in the center. Let it rest for 10 minutes out of the oven before serving.

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    10. While it rests, make the fresh cream by blending the avocado with the lime juice, water, the remaining cilantro, and a pinch of salt until smooth and glossy.

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    11. Serve the savory pudding hot, in portions, with a generous spoonful of avocado cream on top or on the side.