Ocumo and Auyama Fritters with Creole Coconut Chicken and Warm Cabbage Salad

Instructions

1. 1

   1. Coarsely grate the peeled ocumo root and auyama squash. Place them in a bowl and mix with the pre-cooked cornmeal, beaten egg, grated white cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until you have a moist but firm mixture.

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   2. Shape the mixture into 8 medium fritters using slightly damp hands, pressing firmly so they hold together during cooking. Set aside on a tray.

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   3. Heat 45 ml (3 tbsp) vegetable oil in a large skillet over medium heat. Brown the fritters for 3 to 4 minutes per side until fully cooked inside and crisp outside. Transfer to a tray and keep warm in the oven at 200 °F / 95 °C.

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   4. For the creole coconut chicken, season the chicken breast with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the ground cumin.

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   5. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté 80 g (about 2/3 cup) of the onion, 50 g of the sweet pepper, and the garlic for 3 minutes until fragrant and softened.

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   6. Add the seasoned chicken and cook for 5 to 6 minutes, stirring often, until it completely changes color.

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   7. Stir in the coconut milk and half of the chopped cilantro. Cook over medium-low heat for 8 to 10 minutes until the sauce thickens slightly and the chicken is tender. Adjust with an extra pinch of salt if needed.

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   8. For the warm salad, heat the remaining 20 ml (4 tsp) vegetable oil in a skillet. Add the rest of the onion and sweet pepper and cook for 2 minutes.

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   9. Add the sliced cabbage, lime juice, grated panela, and a pinch of salt. Sauté for 2 to 3 minutes, just until the cabbage softens slightly while keeping some texture. Turn off the heat and add the remaining cilantro.

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    10. Serve two fritters per plate, spoon the creole coconut chicken over them, and add the warm cabbage salad on the side. If desired, let the dish rest for 2 minutes before serving so the flavors settle.

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    11. If you want to reheat the fritters before serving, bake them for 5 minutes at 350 °F / 175 °C to restore their crisp exterior.