For the rehash
• 3 red onions minced
• 3 spring onions minced
• 3 cloves garlic minced
• 2 green peppers
• 1 tsp. of oregano
• 1 tsp. cumin
•Salt and pepper
• 6 spoons of annatto oil
For the soup
• 2pdns of Santa Priscila® Tilapia Fillets
• 7 liters of consommé fish water
• 300g of peanut paste
• 3 cups of pumpkin minced
• 2 cups of purple sweet potato in squares
• 1-1 / 2 cups of chopped green beans
• 1 cup of peeled broad beans
• 1 chile
• 1 cup of peas
• 1 cup of tender beans
• 4 sliced sweet corn
• 2 medium yuccas in pieces
• 2 sliced mellowed plantains
Make the rehash with the 2 types of onions (red and spring onions), garlic and annatto.
When the onion is transparent add the oregano, cumin and pepper.
In a large pot put the 7lts of water and salt, next, in another container dissolve 300grs of peanut paste with a little water and add it to the main pot with the rehash.
Put the beans, broad beans, green beans and corn and stir constantly
For the plantain balls, mix the grated plantain with salt, then the remaining 100g of peanut paste, and the annatto, then knead and assemble the balls.
After 45 minutes of cooking, add in the following order: The yucca, the sweet potato, the pumpkin, the broad beans, the plantain balls and the mellowed banana.
When serving, place the Tilapia Filet fried and previously browned, a little parsley and accompany with a portion of rice.
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