👨‍🍳 تعليمات

1. 1

   Peel and grate the green plantains. In a bowl, mix the grated plantains with achiote oil and a little water to form a thick, homogeneous paste. Set aside.

   💡 نصائح احترافية: Ensure the paste is not too watery.
2. 2

   Prepare the refrito: In a large pan or pot, heat a tablespoon of achiote oil over medium heat. Add the chopped red onion and green bell pepper and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   In a separate small bowl, whisk together the peanut butter with 1/2 cup of water until smooth. Add this peanut mixture to the pan with the refrito.

   💡 نصائح احترافية: Ensure the peanut butter is well dissolved.
4. 4

   Add the remaining 1/2 cup of water to the pan. Bring the mixture to a simmer. Gradually add the plantain paste, stirring constantly to prevent lumps and ensure it integrates smoothly into the sauce.

   💡 نصائح احترافية: Add the plantain paste slowly while stirring vigorously.
5. 5

   Add the drained tuna, chopped cilantro, salt, pepper, and cumin. Stir well to combine all ingredients. Cook for about 15-20 minutes, stirring occasionally, until the sango has thickened to a desired consistency.

   💡 نصائح احترافية: The consistency should be thick but still spoonable.
6. 6

   Taste and adjust seasoning if necessary. Serve hot.

   💡 نصائح احترافية: Sango de verde is best enjoyed fresh.