This recipe is believed to have African and Caribbean roots, influenced by Panama's multicultural history.
Ready to enjoy this exquisite recipe together? Let's get to work and cook!
Fish and Plantain Fufú
Ingredients
1 kilogram of Red Snapper
2 tablespoons of Achiote oil
1 Medium onion
3 Garlic cloves
4 Chili peppers
½ kilogram of Yam
½ kilogram of Cassava
½ kilogram of Otoe (a type of root vegetable)
4 cups of Fish broth
3 cups of Coconut milk
1 Green plantain
1 cup of Wheat flour
4 Finely chopped cilantro leaves
2 teaspoons of Curry powder
Preparation
Step 1 : Begin by peeling and chopping the yam, otoe, and yam into small pieces, then set aside.
Step 2 : In a saucepan, heat the achiote oil and sauté the onion, garlic, and chili peppers.
Step 3 : Add the curry, the reserved vegetables, and the fish broth, cooking for 20 minutes until the vegetables are tender.
Step 4 : Then, add the grated green plantain and coconut milk, simmering on low heat for an additional 15 minutes.
Step 5 : Cut the fish into pieces, season with salt and pepper, coat with wheat flour, and fry in hot oil, then set aside.
Step 6 : Once the broth has thickened, stir in the chopped cilantro and taste, adjusting seasonings if needed.
Step 7 : Finally, serve the soup with the fried fish pieces.
Preparation (simple version)
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