🧂 食材
- 2 large Green plantains
- 1 can (184g) Tuna in oil, drained
- 0.5 medium Red onion, finely chopped
- 0.5 medium Green bell pepper, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Achiote oil (annatto oil)
- 2 tbsp Peanut butter
- 1 cup Water
- 0.25 cup Cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Cumin
👨🍳 步骤
- 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.
💡 专业技巧: Ensure the paste is not too watery. - 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
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.
💡 专业技巧: Ensure the peanut butter is well dissolved. - 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.
💡 专业技巧: Add the plantain paste slowly while stirring vigorously. - 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.
💡 专业技巧: The consistency should be thick but still spoonable. - 6
Taste and adjust seasoning if necessary. Serve hot.
💡 专业技巧: Sango de verde is best enjoyed fresh.
💡 专业技巧
- ✓For a smoother consistency, you can blend the refrito ingredients before sautéing.
- ✓If you don't have achiote oil, you can use regular vegetable oil and a pinch of ground annatto.
- ✓Some variations include adding other vegetables like carrots or peas.
✨ 创意变奏
为您的创意版本提供灵感
- Add cooked shrimp or fish instead of tuna.
- Incorporate shredded cooked chicken for a heartier meal.