Bhagi Arepas

I came up with the idea of this recipe while eating a Saheena and thinking of a way to use dasheen bush to create a similar snack that was less oily. So I thought about using cornmeal and treating the combination of flavors like coocoo and callaloo. This recipe is a true fusion of cultures where Indian, African and indigenous Latin cuisines come together to create an amazing vegan dish that’s easy to prepare.

Ingredients:

• 1 bundle of callaloo bush (approx 30 dasheen leaves)
• 4 pimentos
• 5 small tomatoes
• 1 medium onion
• 4 cloves of garlic
• 4 shadon beni leaves
• 2 1/2 cups water
• 2 cups white cornmeal
• Salt & Black Pepper to taste

Directions – Bhagi:

1. 1. Place the dasheen leaves flat on top each other then roll into a bundle. Then cut into long thin strips.
   2. To a pot add some oil and saute onions until translucent.
   3. Add garlic and pimentos and saute for 1 minute.
   4. Add tomatoes, shadon beni then season with salt and black pepper. Saute for 2 minutes
   5. Add dasheen leaves and stir in the pot to distribute the aromatics evenly.
   6. Cover and allow to cook on a low heat for 25 minutes.

Directions – Arepas:

1. Gradually add cornmeal to water while stirring to create a smooth mixture.
2. Once thoroughly combined transfer to your counter top or a flat surface and knead for 1 minute or until the dough is smooth. Allow it to rest for 5 minutes.
3. Distribute the dough into even portions should give you six arepas that are about 3 1/2 inches in circumference and about half inch thick.
4. Heat up a frying pan or griddle and cook the arepas for about 6 to 8 minutes on each side.
5. Stuff arepas with your bhagi filling and enjoy warm.