Coconut Arepa Domes with Mushroom Asado Negro, Silky Black Beans and Pineapple Pickle

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. In a bowl, mix the pre-cooked white cornmeal, shredded coconut, and 4 g (3/4 tsp) of salt. Gradually add the warm water and mix until a soft dough forms. Let it rest for 5 minutes.

2. 2

   Divide the dough into 8 equal portions. Shape them into balls, then press them into lightly oiled small muffin cups to create thick-walled arepa domes or bowls. Brush with a little vegetable oil.

3. 3

   Bake the arepa domes for 22 to 25 minutes at 375 °F / 190 °C, until firm and lightly golden around the edges. Unmold carefully and keep warm.

4. 4

   While they bake, heat 1 tbsp vegetable oil in a large skillet over medium heat. Sauté the white onion, half of the garlic, and half of the sweet pepper for 5 to 6 minutes, until softened.

5. 5

   Add the portobello mushrooms and cook for 8 to 10 minutes, stirring, until they release their moisture and start to brown. Stir in the grated panela, tomato paste, 1 tbsp vinegar, black coffee, 1 g (1/2 tsp) cumin, oregano, and black pepper. Cook for 10 to 12 minutes over medium-low heat until the stew becomes dark, glossy, and thick. Adjust with a pinch of salt if needed.

6. 6

   In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add the remaining white onion, remaining garlic, and remaining sweet pepper. Sauté for 4 minutes. Add the black beans, vegetable broth or water, the remaining cumin, and 2 g (1/4 tsp) salt. Cook for 10 minutes, lightly mashing some of the beans so they become silky.

7. 7

   For the pickle, combine the pineapple, red onion, cilantro, lime juice, remaining vinegar, and 2 g (1/4 tsp) salt in a bowl. Let stand for 10 minutes so the pineapple absorbs flavor and the onion softens slightly.

8. 8

   To serve, fill each arepa dome with a base of silky black beans, spoon the mushroom asado negro on top, and finish with the pineapple pickle. Serve immediately while the domes are still warm.