Showing posts with label arepa. Show all posts
Showing posts with label arepa. Show all posts

Thursday, April 24, 2014

Fusion Food - Curried Mango and Black bean Pizzarepa.

Ok, let me preface this post by saying I know this whole thing sounds weird. Even when I was putting this dish together in my mind, I wasn’t 100% sure it was going to work. But it does. The original idea was born out of two things; one, what weird random things are left in the fridge (remedied this weekend gone after a hugely successful visit to the farmer’s markets). And two, Lance making an offhand comment that he thought I would’ve made something a bit more interesting with a few of the mangoes from our tree, like a curry. This was after about a week of mango salsa and tacos. So in my mind I’m picking up and rejecting ingredients and flavours and just the general ‘idea’ of what to cook for dinner. And I came up with this. So a Mexican-Cuban-Indian-Italian pizza. Fusion food at it’s most-fused!

I somehow settled on wanting pizzas. But I didn’t have any pizza bases, or Lebanese breads with which to make them. So I immediately went to making my own. But a lot of recipes for pizza dough are yeast driven, and I didn’t want to wait for it to proof. When I thought of arepas. These are flat breads made out of cornflour the same kind as you use for tortillas. I also remembered the half tin of black beans I had in the fridge leftover from tacos a few nights earlier. Add a little mango, a little curry powder (I went the lazy route and used a pre-made curry powder blend – feel free to mix your own). A little cayenne for an extra kick, then grilled chicken, sliced mushrooms and some cheddar cheese. The black beans I used were actually pre-seasoned frijoles, so in the recipe I’ve just put salt to taste for if you use plain cooked black beans which are so much easier to come across in Perth. And the saltiness also depends on what is in your curry powder, if you use a pre-made mix.

This sauce made more than required for the pizzas.

(makes 2 individual size pizzas)
1 cup corn flour (masa lista)
1 cup warm water
¼ tsp salt
oil to fry

Curried Mango and Black Bean Sauce
½ tin black beans
1 mango
3 tbs curry powder
¼ tsp ginger
½ tsp cayenne
¼ tsp turmeric
Salt to taste

2 mushrooms, thinly sliced
1 chicken thigh, grilled, then sliced
1 cup grated cheddar cheese
Baby kale leaves, olive oil and lemon juice to serve

Mix all of the arepa ingredients together, knead until a smooth dough forms, the set aside for 15 minutes.

Mash the black beans and mango together in a bowl until completely combined, add the curry powder, extra ginger, cayenne and turmeric then check for seasoning. Salt if needed, or add more cayenne or spice if desired.

Preheat the oven to 180C

Heat a tbsp of oil in a frypan to medium-hot. Divide the arepa dough into two, and roll each into a ball. Place between two sheets of baking paper and roll out to form a disc just under 1cm thick.

Carefully place into the hot pan, cook for 2-3 minutes or until golden on that side. Flip over and sprinkle arepa with black pepper. Cook for a further 3 minutes or until golden.

Slide onto a lined baking tray and repeat for the second arepa.

Spoon and spread the curried mango and black bean sauce, then layer the ingredients and sprinkle cheese on top. Pop in the oven for 15 minutes or until cheese is golden and melted.

Serve topped with baby kale leaves, a drizzle of olive oil and a wedge of lemon for squeezing.