A warm, dense embrace from the Ecuadorian coast, where green plantain and peanuts melt into a vibrant, creamy texture. It is the meeting point of sea and land, a stew that carries you to the shoreline with every character-filled bite. Pure coastal comfort for the soul.
Peel the green plantains and grate them on the coarse side. Mix them with part of the shrimp broth so they do not oxidize or clump while you prepare the sofrito.
Clean the shrimp and dry them well. Chop the red onion, green pepper
Turn what you find into an experience you can actually bring to your kitchen.
Heat the achiote oil in a medium pot. Cook the red onion and green pepper for 5 minutes, until soft. Add the garlic, tomato, cumin, pepper, and salt; cook for 4 minutes more, until the sofrito looks juicy and red.
Add the grated green plantain, the remaining shrimp broth, and the peanut paste. Cook over medium-low heat for 14 to 16 minutes, stirring often, until the plantain no longer tastes raw and the stew is thick and creamy.
Add the shrimp and cook for 3 to 4 minutes, just until pink, firm, and juicy. Do not overcook them: the heat of the sango keeps working even after the burner is off.
Turn off the heat, stir in the cilantro, and finish with lemon juice if you want to brighten the peanut. Serve hot: it should fall thickly from the spoon, not like a watery soup.
