INGREDIENTS

300 grams of Panela Cheese

2 red bell peppers

2 yellow bell peppers

1 red onion

2 cups of pineapple in syrup

16 skewers

1/2 teaspoon of cumin

1/2 tablespoon of cloves

1 cinnamon stick

1 tablespoon of cilantro seed

1/2 cup of peanuts

1 tablespoon of whole black pepper

2 cloves of garlic

1/2 ginger

4 tablespoons of sesame oil 

PREPARATION

1. Wash and rinse the vegetables. Cut the peppers, onion and pineapple into 2x2 cm cubes.

2. Cut the Panela Cheese in the same size. Once cut, wipe with a dry cloth to remove excess of moisture.

3. Moisten the skewer sticks, so that they are not burnt. To assemble the skewers first insert the pepper squares, then the onion followed by the pineapple, finishing with the Panela Cheese. Repeat the process.

4. Set aside in refrigeration.

FOR THE CURRY

5. In a frying pan without grease, toast on low heat the cumin, cinnamon, pepper and coriander seeds being careful not to burn them. This is for the ingredients to release their natural aromas and oils. Once toasted, remove from heat and set aside.

6. In the same frying pan, put the peanuts to brown a little. Add the garlic cloves and ginger. Put everything in the blender, also the spices, add sesame oil to mix. The consistency shall be a thin paste, moisture is achieved by adding the oil.

7. Spread the curry on the skewers with a brush and marinate with the preparation for at least 15 minutes so that the vegetables, pineapple and Panela Cheese are impregnated.

8. Cook the skewers, either in a preheated frying pan or on the grill, without letting them burn.

9. Serve hot. They can be served with white rice.