I came up with the idea of this recipe for Bhagi Arepas 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.
Bhagi Arepas
Ingredients
Bhagi
- 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
Arepas
- 2 ½ cups water
- 2 cups white cornmeal
- Salt & Black Pepper to taste
Instructions
Bhagi
- Place the dasheen leaves flat on top each other then roll into a bundle. Then cut into long thin strips.
- To a pot add some oil and saute onions until translucent.
- Add garlic and pimentos and saute for 1 minute.
- Add tomatoes, shadon beni then season with salt and black pepper. Saute for 2 minutes
- Add dasheen leaves and stir in the pot to distribute the aromatics evenly.
- Cover and allow to cook on a low heat for 25 minutes.
Arepas
- Gradually add cornmeal to water while stirring to create a smooth mixture.
- 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.
- 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.
- Heat up a frying pan or griddle and cook the arepas for about 6 to 8 minutes on each side.
- Stuff arepas with your bhagi filling and enjoy warm.
Video
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