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. Read more about this recipe.
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.
2 guanimes & 1 1/3 cups eggplant
463 calories; fat 24g; sodium 353mg; carbohydrates 60g; dietary fiber 12g; protein 9g; sugars 18g; niacin equivalents 4mg; saturated fat 9g; vitamin a iu 2409IU.