Ingredients
Scale
- 600 g cleaned and cooked piangua meat
- 400 ml thick coconut milk (1⅔ cups)
- 160 g chopped ripe tomato (2 medium tomatoes)
- 120 g chopped yellow onion (1 medium onion)
- 100 g chopped scallions (2 medium stalks)
- 80 g chopped red bell pepper (½ large bell pepper)
- 30 g chopped sweet peppers (2 small peppers)
- 20 g crushed garlic (4 cloves)
- 30 ml vegetable oil or annatto oil (2 tablespoons)
- 10 g chopped culantro or Colombian Pacific herb chillangua (¼ cup)
- 8 g chopped fresh cilantro (3 tablespoons)
- 5 g ground annatto or achiote (1 teaspoon)
- 3 g ground cumin (½ teaspoon)
- 8 g salt (1½ teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 30 ml lime juice (2 tablespoons)