Llanero Pigeon Pea, Sweet Plantain and White Cheese Timbale with Ají Dulce Stew

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Grease a medium baking dish or 6 individual timbale molds with the butter.

2. 2

   In a large skillet, heat 2 tablespoons of annatto oil over medium heat. Sauté 120 g (about 3/4 cup) of the onion, half of the garlic, and half of the ají dulce peppers for 4 to 5 minutes, until fragrant and softened.

3. 3

   Add the cooked pigeon peas, cumin, 1/2 teaspoon salt, black pepper, and vegetable broth. Cook for 8 minutes over medium heat, lightly mashing some of the pigeon peas for a creamier texture.

4. 4

   Sprinkle in the pre-cooked cornmeal while stirring constantly to avoid lumps. Cook 2 minutes more until thickened. Remove from the heat and quickly mix in the beaten eggs and half of the cilantro. Set aside.

5. 5

   Meanwhile, heat the remaining 1 tablespoon of annatto oil in another skillet over medium heat. Brown the sweet plantain slices for 2 to 3 minutes per side until caramelized and tender. Transfer to a plate.

6. 6

   In the same skillet, make the stew topping: add the remaining onion, remaining garlic, and remaining ají dulce peppers. Cook for 3 minutes. Add the tomato, grated panela, scallions, and remaining salt. Cook over medium-low heat for 8 to 10 minutes, stirring, until thick and glossy. Turn off the heat and stir in the remaining cilantro.

7. 7

   Assemble the timbale by spreading a thin layer of the pigeon pea mixture in the bottom of the mold. Add a layer of sweet plantain, then a layer of white cheese. Repeat the layers until finished, ending with a light layer of white cheese on top.

8. 8

   Bake the timbale for 25 minutes at 190 °C / 375 °F, until set, bubbling, and lightly golden on top.

9. 9

   Let it rest for 5 minutes out of the oven. Serve hot, spooning the ají dulce stew over each portion.