Asopao de Gandules ~ Pigeon Pea Stew
A delicious thick hearty soup made with plantain dumplings, pigeon peas and rice. Sure to delight and keep you warm for these cold winter nights.
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Ingredients
Stew
- 2 cloves garlic
- ¼ cup onion chopped
- ¼ cup green bell pepper chopped
- ¼ cup red bell pepper chopped
- 1 tbsp achiote oil
- 1 tbsp sofrito
- ¼ cup cooked ham chopped
- ½ cup calabaza chopped
- ½ cup rice
- 2 tbsp tomato sauce
- 1 can pigeon peas
- 3 cups chicken broth
- Coriander and recao to taste
Planteen Balls
- 1 plantain
- ½ tbsp achiote oil
- 1 clove garlic chopped
- ¼ tsp onion powder
Instructions
Stew
- In a saucepan, over medium heat, sauté the onion, garlic and peppers for 1 minute.
- Add the ham and sauté for 2 minutes.
- Add the sofrito and tomato sauce, sauté for 1 minute.
- Add the rice, the chicken broth, the pumpkin, the pigeon peas, the cilantro and the recao. Cook for 40 minutes, over medium-low heat, stirring every 5 minutes to avoid sticking to the bottom.
Planteen Balls
- Grate the banana in the smallest part of the guayo.
- Add the other ingredients, incorporating them well until they form a dough.
- Divide the dough into small balls.
- Add the balls to the stew in the middle of its cooking.
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