Guanimes con Berenjena Guisada (Guanimes with Stewed Eggplant)

1. To prepare guanimes: Put a large pot of water on to boil.

2. Mix masa harina, broth, coconut milk, amaranth, honey, 1/2 teaspoon salt and pepper in a medium bowl. Cut each banana leaf into a 6-inch square. Brush a leaf square with 1/2 teaspoon oil. Shape 1/4 cup of the dough into a 4-by-1-inch log and place on the leaf, leaving a 1-inch border on the bottom and sides, and a 4-inch border above it. Fold in the sides of the leaf. Fold the bottom of the leaf over the dough and roll up the guanime. Tie a piece of kitchen string around the bundle to secure it. (Alternatively, roll up the dough in the banana leaf square. Twist the ends to close and secure the ends with kitchen string.) Repeat with the remaining leaves and filling to make 12 guanimes.

3. Drop the guanimes into the boiling water and cook until the leaves start to pull away from the dough, about 45 minutes.

4. Meanwhile, to prepare berenjena guisada: Heat oil in a large pot over medium-high heat. Add eggplant, onion, ajíes dulces (or bell pepper), tomatoes, garlic and oregano; cook, stirring often, for 3 minutes. Add broth, paprika, salt and pepper; bring to a simmer. Cook for 5 minutes. Reduce heat to medium-low, cover and cook until the eggplant is tender, 10 to 15 minutes more. Stir in cilantro.

5. Drain the guanimes. Let stand until cool enough to handle, about 10 minutes. Unwrap and serve with the stewed eggplant.

To make ahead

Assemble guanimes (Step 2) and refrigerate for up to 1 day.

Equipment

Kitchen string

Tips

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.