Guanimes con Berenjena Guisada (Guanimes with Stewed Eggplant)
Guanimes are made with masa harina (corn flour), which you can find in most grocery stores. They are traditionally served alongside stewed salted codfish (bacalao); this vegetarian version features stewed eggplant and ajíes dulces, small peppers that resemble habaneros but are sweet, not hot.
To make ahead
Assemble guanimes (Step 2) and refrigerate for up to 1 day.
Amaranth (celosia) is a leafy plant that is cultivated for both its leaves and seeds. You can use the leaves as you would spinach, while the protein-packed seeds are often sold dried and can be cooked and prepared as a grain.
You can substitute cornhusks for banana leaves. Before using them, soak in hot water, weighted with a heavy plate or pan to keep them submerged, for 30 minutes. Drain.