Equipment
Ingredients
Red Pepper Ragout
- 3 red bell peppers
- 30 ml chili oil
- 22 g tomato paste
- 15 ml olive oil
- 6 g sea salt, flaky
- 1 garlic, grated
- 3 g curry powder
Pamonha Mixture
- 720 g frozen corn kernels, defrosted
- 90 g quick-cooking polenta
- 120 ml coconut milk
- 50 g yellow onion, chopped
- 30 ml coconut oil
- 6 g salt
- 3 g baking powder
- 3 g cumin
- 1 g black pepper, freshly cracked
- 10 banana leaves, cleaned
Garnish
- 100 g plant-based yogurt
- 2 scallions, thinly sliced
- 2 lime, halved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 453 kcal
- Protein
- 9 g
- Carbohydrates
- 59 g
- Fat
- 24 g
- Fiber
- 10 g
- Sugar
- 21 g
- Sodium
- 1265 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 729 mg
- Calcium
- 164 mg
- Iron
- 3.4 mg
- Magnesium
- 64 mg
- Phosphorus
- 293 mg
- Zinc
- 1.3 mg
- Vitamin A
- 150 mcg
- Vitamin C
- 135 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.28 mg
- Niacin
- 4.7 mg
- Folate
- 146 mcg
- Water
- 247 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Set the oven broiler to high. Place the whole red bell peppers on a baking sheet.
Broil the peppers for 15 to 20 minutes, turning occasionally, until the skins are charred and the flesh is soft.
Cool the peppers, then remove the seeds and most of the charred skin. Tear the flesh into thin strips.
Combine the pepper strips, chili oil, tomato paste, olive oil, sea salt, garlic, and curry powder in a pan. Cook over medium heat for 5 minutes while stirring.
Place the corn, polenta, coconut milk, onion, coconut oil, salt, baking powder, cumin, and black pepper in a food processor. Process until the mixture is smooth.
Preheat the oven to 232°C (450°F). Place a baking dish filled halfway with water on the bottom rack to create a steam environment.
Grease the banana leaves with coconut oil. Center 80g of corn mixture on each leaf, shape into a rectangle, and fold the sides to enclose.
Place the bundles seam-side up on a baking sheet and bake at 232°C (450°F) for 10 minutes until the filling is set.
Unwrap the pamonhas and top with the red pepper ragout. Garnish with yogurt, extra chili oil, scallions, and serve with lime halves.
Chef's Notes
- For the best texture, use fresh corn if possible, but ensure frozen corn is fully defrosted and drained to avoid a watery mixture.
- When broiling the peppers, keep a close eye on them as they can char very quickly. A little char is good for flavor, but burning will make them bitter.
- If banana leaves are unavailable or difficult to work with, parchment paper or even aluminum foil can be used as a substitute for wrapping the pamonhas. Ensure a good seal to prevent leakage.
- The quick-cooking polenta is crucial for achieving the right set in the pamonhas. If using regular cornmeal, you'll need to cook it longer and it may result in a different texture.
Storage
Refrigerator: 4 days — Store in an airtight container; keep ragout separate if possible.
Freezer: 1 month — Freeze wrapped pamonhas individually.
Reheating: Steam for 5 minutes or microwave covered until heated through.
Troubleshooting
Pamonha filling is runny or hasn't set
Cause: Insufficient steam in the oven or underbaking
Fix: Bake for an additional 5 minutes
Prevention: Ensure the water tray is steaming before adding the baking sheet
Ragout is too dry
Cause: Heat was too high during the 5-minute sauté
Fix: Add a splash of water or more olive oil to loosen
Prevention: Keep heat at medium and stir constantly
Cultural Context
Pamonha is a traditional Brazilian dish, particularly popular in the Northeast and Midwest regions. It's often associated with outdoor festivals and celebrations, especially the Festa Junina (June Festival). Variations exist across Brazil, with some versions being sweet and others savory, often wrapped in corn husks instead of banana leaves.
