Corn and Coconut Pamonha

Recipe Metadata

• Total Time: 1 hour 10 minutes (Prep: 20 minutes | Cook: 50 minutes)

• Servings: 10 portions

Ingredients

For the Ragout

• 3 red bell peppers

• 2 tablespoons store-bought chile oil, plus extra for serving

• 1½ tablespoons tomato paste

• 1 tablespoon olive oil

• 1 teaspoon flaky sea salt

• 1 small garlic clove, grated or crushed

• ½ teaspoon curry powder

• ½ medium onion, roughly chopped

• 3 cups frozen corn kernels (about 1 pound), defrosted

For the Pamonha

• ¾ cup/118 grams quick-cooking polenta or cornmeal

• Scant ½ cup canned full-fat coconut milk (mix well before measuring)

• 2 tablespoons coconut oil, plus extra for greasing

• ½ teaspoon fine sea salt

• ½ teaspoon baking powder

• ½ teaspoon ground cumin

• 40 twists of freshly cracked black pepper (about ¼ teaspoon)

• 3 cups defrosted frozen corn kernels

For Wrapping & Serving

• Banana leaves, wiped clean on both sides, or parchment paper (for wrapping)

• Coconut or regular yogurt (for topping)

• Thinly sliced scallion greens (for garnish)

• 2 limes, halved (for squeezing)

Preparation Method

Step 1: Prepare the Ragout

1. Preheat the broiler to high. Place bell peppers directly on the oven rack. Broil for 7–10 minutes, turning halfway, until skins are charred in spots and flesh is soft. Avoid complete burning to preserve flavor.

2. Transfer peppers to a bowl to cool. Once cool, deseed and gently remove most skin (reserve some for color). Tear into strips.

3. Heat a medium saucepan over medium heat. Add olive oil, then onion; cook 2 minutes until softened. Stir in garlic, tomato paste, curry powder, flaky salt, and roasted pepper strips.

4. Add defrosted corn and simmer 5 minutes, stirring occasionally, until the mixture thickens slightly. Set aside.

Step 2: Prepare the Pamonha Dough

1. In a food processor, combine all Pamonha ingredients (excluding banana leaves/parchment). Blend on high until smooth and creamy, scraping down sides as needed. The mixture should be thick but spreadable.

Step 3: Steam Baking Setup

1. Preheat oven to 450°F (230°C). Place a large shallow baking dish half-filled with water on the bottom rack to create steam.

Step 4: Assemble and Bake Parcels

1. Cut 10 banana leaf/parchment rectangles (5½ × 6½ inches). Lightly grease each with coconut oil.

2. Spoon ⅓ cup/80g pamonha mixture into the center of each greased rectangle. Using wet hands, shape into a compact 2½ × 3-inch rectangle.

3. Brush top lightly with coconut oil, then fold longer sides over to enclose. Seal neatly; place seam-side up on a rimmed baking sheet.

4. Bake for 10 minutes until set. Cool 5 minutes before opening.

Step 5: Serve

1. Open parcels carefully. Top with ragout, a dollop of yogurt, chile oil drizzle, scallion greens, and lime juice.

Chef’s Tips & Tester Feedback

Pro Tips

• Steam Key: The water in the oven ensures moist, tender pamonha—never skip this step.

• Sticking Prevention: Grease banana leaves/parchment thoroughly; wet hands help shape without tearing.

• Adjustable Doneness: For softer centers, extend baking to 12 minutes (some testers found this acceptable).

Tester Insights

• "Family-approved! Parchment worked, but banana leaves add authenticity. 12 minutes gave a slight 'mushy' interior but was still good."

• "Flavorful and fun for guests! Added mushrooms to the ragout; tighten leaf folds next time to avoid singed edges."

Note: This recipe balances traditional technique with practical adjustments for home kitchens. Adapt based on leaf availability and texture preferences.