Caribbean Breakfast Fiesta: Paleo Plantain-Stuffed Arepas with Spicy Coconut Gravy

Allergens

Coconut (nut)

Ingredients

• 2 large green plantains
• 4 cups masarepa (preferably PAN)
• 1/2 cup coconut milk
• 2 cups water
• Salt, to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 3 tablespoons coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 cup unsweetened shredded coconut
• 2 cups chicken or vegetable broth
• Fresh cilantro leaves, for garnish

Instructions

1. Peel the green plantains and cut them into 1/2 inch thick slices. In a saucepan, add plantain slices and cover with water. Bring to a boil and cook for 20 minutes or until tender. Drain and set aside.
2. In a large bowl, mix masarepa, coconut milk, water, salt, cumin, turmeric, and black pepper. Knead until a smooth dough forms. Form the dough into 16 small balls and flatten them into patties.
3. Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Cook the arepas for about 4 minutes on each side or until they are golden brown and crispy. Transfer to a plate and keep warm.
4. In the same skillet, add the remaining coconut oil. Sauté the onion, garlic, and jalapeno until softened. Add shredded coconut and cook for 2 minutes. Pour in the chicken or vegetable broth, stirring to combine. Bring to a boil, then reduce heat and let it simmer for about 10 minutes or until the gravy thickens.
5. To assemble, stuff each arepa with cooked plantains and drizzle with the spicy coconut gravy. Garnish with fresh cilantro leaves.

Chef’s Insight

Choose ripe but firm plantains for the best texture and flavor.

Notes

You can adjust the spiciness of the coconut gravy by adding more or less jalapeno to taste.