SudamericAmo is my third creation for the column Around the world in 15 sandwiches dedicated to South America, a continent I love very much.
The components of the sandwich are typical of South America: fried plantain (tostones), black beans and a sauce made from peanut butter and coconut milk.
The peanut is a herbaceous plant belonging to the Fabaceae family, native to South America, specifically Brazil. It arrived in Europe in the second half of the 16th century thanks to Ferdinand Magellan and was used for a long time solely as livestock fodder. The Aztecs were the first to grind roasted peanuts and create the ancestor of peanut butter.
You can find more of my sandwiches on the blog:
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 1 Piece
- Cooking methods: Stove
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 1 mini baguette or multigrain loaf
- to taste coconut milk
- 2 tablespoons peanut butter
- 1 green plantain (medium)
- 100 g pre-cooked black beans
- 1 1/2 onion
- to taste chili salt
- to taste vegetable oil
Preparation
Add the peanut butter to the coconut milk and heat until the sauce thickens.
Slice the onion and sauté it with a drizzle of oil in a pan, add the beans (if they are dry and not pre-cooked in a can, soak them overnight in water and then boil them). Cook for about 7 minutes.
Peel and slice the plantain into rounds. Fry it in abundant vegetable oil for 2 minutes, pound each piece with a meat tenderizer to flatten it, and fry again for about 1 minute (tostones or patacones).
Assemble the sandwich:
Cut the baguette, but do not divide it, creating a kind of “pocket”, warm it on the grill for a few minutes.
Fill the baguette: base of peanut butter cream, followed by beans with onion, and then the fried plantain. Sprinkle with chili salt flakes.
VIDEO RECIPE:
I also made a “croissant” version, gluten-free, prepared with puff pastry, but with banana chips instead of fried plantain:
I also made a “croissant” version, gluten-free, prepared with puff pastry, but with banana chips instead of fried plantain:
I also made a “croissant” version, gluten-free, prepared with puff pastry, but with banana chips instead of fried plantain:
I also made a “croissant” version, gluten-free, prepared with puff pastry, but with banana chips instead of fried plantain:
