Colombian Smoked Turkey, Black-Eyed Pea and Ripe Plantain Casserole with Arepa Crust

Instructions

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   1. Preheat the oven to 400°F (200°C). Lightly grease a casserole dish or baking dish about 12 x 8 inches with 1 teaspoon of the vegetable oil.

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   2. Heat a large skillet or medium pot over medium heat. Add the remaining vegetable oil and sauté the scallions, white onion, and red bell pepper for 5 minutes, until softened.

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   3. Stir in the garlic, ripe tomato, ground cumin, ground annatto, dried oregano, salt, and black pepper. Cook for 8 minutes, stirring, until a thick and fragrant hogao forms.

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   4. Add the calabaza squash and 250 ml (1 cup) of the chicken or turkey stock. Cover and cook over medium-low heat for 10 minutes, until the squash starts to become tender.

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   5. Add the shredded smoked turkey, cooked black-eyed peas, grated panela, and the remaining chicken or turkey stock. Cook uncovered for 10 more minutes, stirring gently, until the casserole base is saucy but not runny.

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   6. Stir in the fresh cilantro and adjust salt and black pepper to taste. Remove from the heat.

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   7. Meanwhile, in another skillet over medium heat, cook the ripe plantain slices for 3 to 4 minutes per side with a spoonful of the stew juices or a few drops of oil, until lightly caramelized and softened.

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   8. For the crust, mix the pre-cooked yellow cornmeal, warm water, melted butter, and half of the crumbled queso costeño or firm feta in a bowl. Let it rest for 3 minutes until a soft, workable dough forms.

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   9. Transfer the turkey, bean, and squash mixture to the prepared baking dish. Arrange the browned ripe plantain on top. Then cover the surface with portions of the arepa dough, flattening them with your fingers to create a rustic crust without sealing completely. Sprinkle the remaining cheese on top.

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    10. Bake for 20 minutes at 400°F (200°C), or until the crust is set and golden in spots. For deeper color, broil for 2 to 3 additional minutes, watching closely.

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    11. Let the casserole rest for 5 minutes before serving so it can set slightly and be easier to portion.