Pigeon Pea Stew with Plantain Dumplings – Asopao de Gandules con Bolitas de Platano


This is a popular Puerto Rican vegetable stew called Asopao de Gandules con Bolitas de Platano. It is usually served over rice.

 

Stew:

½ green pepper (large dice)

1 small onion (large dice)

2 cloves garlic

½ tsp salt

½ tsp black pepper

½ tsp dried cilantro

½ tsp dried oregano

1 tsp ground cumin

3 tbsp olive oil

¼ cup diced ham or bacon

1 tbsp capers – rinsed

12 stuffed olives – rinsed

3 cups chicken broth

1 – 8 oz. can tomato sauce

2 – 15 oz. cans pigeon peas (Gandules)

1 cup diced Calabaza or Butternut squash (½ “dice)

1 cup Batata or sweet potato (½ “dice)

Dumplings:

2 large green plantains – peeled and finely grated

1 tbsp corn starch

1 egg white

½ tsp dried cilantro

½ tsp parsley

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

Place peppers, onions, garlic, salt, pepper, cilantro, oregano, cumin and oil into food processor and puree to make sofrito. Sofrito is a Puerto Rican kitchen staple used to flavor many dishes.

Dice ham into small cubes about 1/2″.

Place 3 tbsp of sofrito and diced ham into a large stock pot and saute for about 4 minutes over medium heat.

Remaining sofrito can be frozen for use in another dish.

Rinse olives and capers in cold water.

Add olives, capers, broth, tomato sauce and pigeon peas to the pot and bring to a boil. Then reduce the heat to a simmer.

Peel the Batata and the Calabaza.

Dice the Batata and the Calabaza into small cubes.

Add diced vegetables to the pot  and simmer for 10 minutes.

Combine dumpling ingredients in a large bowl.

Using a small ice cream scoop, drop dumplings into pot and allow to simmer on low heat for about 1 hour with cover slightly ajar.

 

Advertisements

About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

5 Responses to Pigeon Pea Stew with Plantain Dumplings – Asopao de Gandules con Bolitas de Platano

  1. Diane says:

    It looks so incredible! I wish I could learn fast enough to make something this yummy!

    Like

  2. Pingback: Another Use For That Sofrito You Made | mommalucas

  3. trkingmomoe says:

    I have seen batata and calabaza in the produce section here in South Florida but did not have a clue how to cook them or even how they taste. Thanks for sharing this.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: