Entree: Colombia – Amazonian Colombia – Mojojoy relleno (Stuffed palm grubs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 mojojoy (palm grubs), approx. 1 oz (28 g) each (total approx. 12 oz / 340 g)
- 2 tbsp (30 ml) vegetable oil or achiote oil
- 1 small yellow onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced, approx. 6 g
- 1 small ají amarillo or ají dulce, seeded and finely chopped, approx. 15 g
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 large eggs, beaten, approx. 100 g
- 1 tbsp (15 ml) sour orange juice or lime juice
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) ground black pepper
- 4 banana leaves or bijao leaves (for wrapping) — if unavailable, use aluminum foil
- 1 tbsp (15 g) grated fresh cassava or ripe plantain (optional, to bind)
- 1-2 tbsp (15–30 ml) melted butter or additional oil for brushing

Instructions

1. Rinse the mojojoy briefly in cool water and pat dry; remove any dark heads if present. Set aside.
2. Heat the vegetable or achiote oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
3. Add the minced garlic and chopped ají and cook 1 minute more until fragrant. Stir in the mojojoy and cook gently 3–4 minutes, turning so they heat through but do not disintegrate.
4. Stir in the chopped cilantro, beaten eggs, sour orange or lime juice, salt, and pepper. If using, add the grated cassava or plantain to help bind. Cook, stirring, until the eggs just set and the mixture is cohesive, about 2–3 minutes. Remove from heat and let cool slightly.
5. Cut the banana leaves into 8 rectangles (about 8 x 6 inches / 20 x 15 cm). Briefly pass each leaf over an open flame or hot skillet to make it pliable.
6. Place roughly 1/4 cup (60 ml) of the mojojoy mixture onto the center of each leaf, fold to encase (like a small packet) and tie or secure with kitchen twine or toothpicks. Brush the outside lightly with melted butter or oil.
7. Grill the packets over medium heat or broil in the oven on a sheet pan for 6–8 minutes per side, until leaves are fragrant and mixture inside is hot and lightly browned. Alternatively, bake at 375°F (190°C) for 12–15 minutes.
8. Serve hot, opening each packet at the table. Accompany with boiled cassava or mashed plantain and extra lime or sour orange wedges.