Entree: Aruba – Central Culinary Region – Pan Bati with Stew (Pan-fried corn and flour flatbreads served with a hearty Caribbean-style meat stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- Pan Bati:
  - 1 cup (120 g) all-purpose flour
  - 1 cup (120 g) yellow cornmeal
  - 2 tbsp (25 g) granulated sugar
  - 2 tsp (8 g) baking powder
  - 1/2 tsp (3 g) salt
  - 1 large egg
  - 1 cup (240 ml) milk
  - 2 tbsp (30 ml) melted butter, plus extra for skillet
- Stew:
  - 1.5 lb (680 g) beef stew meat (chuck), cut into 1-inch (2.5 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, chopped
  - 3 cloves garlic, minced
  - 1 green bell pepper, diced
  - 2 tbsp (30 g) tomato paste
  - 1 can 14 oz (400 g) diced tomatoes
  - 2 cups (480 ml) beef broth
  - 2 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
  - 2 medium carrots, sliced, approx. 8 oz (225 g)
  - 1 tsp (1 g) dried thyme
  - 1 bay leaf
  - 1 tsp (5 g) ground cumin
  - 1 beef bouillon cube, crushed (optional)
  - 1 tbsp (15 ml) Worcestershire sauce or 1 tbsp (15 ml) soy sauce
  - Salt and freshly ground black pepper to taste
  - Fresh cilantro or parsley for garnish

Instructions

1. Make the stew: heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season the beef cubes with salt and pepper and brown in batches until deeply caramelized; remove and set aside.
2. Reduce heat to medium, add the chopped onion and green pepper to the pot and sauté 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Stir in 2 tbsp (30 g) tomato paste and cook 1–2 minutes to deepen the flavor. Add the 14 oz (400 g) diced tomatoes, 2 cups (480 ml) beef broth, 1 tsp (1 g) dried thyme, bay leaf, 1 tsp (5 g) ground cumin, crushed bouillon cube if using, and 1 tbsp (15 ml) Worcestershire or soy sauce. Return the browned beef to the pot.
4. Bring to a simmer, cover partially, reduce heat to low, and simmer gently 1 to 1 1/2 hours until beef is nearly tender. Stir occasionally and add water or broth if the stew becomes too thick.
5. Add the potato chunks and sliced carrots and continue to simmer 20–30 minutes until vegetables and beef are tender. Adjust salt and pepper to taste. Keep warm while making pan bati.
6. Make the pan bati batter: in a bowl whisk together 1 cup (120 g) flour, 1 cup (120 g) cornmeal, 2 tbsp (25 g) sugar, 2 tsp (8 g) baking powder and 1/2 tsp (3 g) salt. In another bowl beat 1 large egg with 1 cup (240 ml) milk and 2 tbsp (30 ml) melted butter. Pour wet ingredients into dry and whisk until just combined; let rest 10 minutes.
7. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Spoon 1/4 cup (60 ml) batter per pan bati onto the hot surface, spacing to allow puffing. Cook 2–3 minutes until bubbles form and edges set, flip and cook 2 more minutes until golden and cooked through. Keep warm and repeat with remaining batter.
8. To serve: plate 2–3 pan bati per person with generous ladles of beef stew. Garnish stew with chopped cilantro or parsley. Pan bati are used to scoop the stew or eaten alongside each bite.