Pacayas envueltas en huevo

Step 1: Rinse 16 oz pacayas (palm flowers) well. Blanch them in boiling water for 3 minutes (jarred) or 10 minutes (fresh, after peeling off the husk), then drain and squeeze gently in a clean cloth. They should taste mildly bitter, not sharp.

Step 2: Blend 4 ripe tomatoes, ½ onion, 1 clove garlic, ½ green pepper and 1 cup water until smooth. Heat 1 tbsp vegetable oil in a wide pan over a medium heat, pour in the purée and simmer until it turns a deeper red and coats a spoon thinly. Season with a pinch of ½ tsp salt.

Step 3: Pat the pacayas dry and dust them all over with 3 tbsp cornflour; a dry, floury surface helps the batter stick.

Step 4: Whisk the egg whites from 4 eggs with a pinch of ½ tsp salt until they stand in stiff peaks. Fold in the yolks one at a time with a spatula until just streaked.

Step 5: Heat 1 cup vegetable oil in a frying pan to about 350°F: a drop of batter should sizzle at once. Holding each pacaya by the stem end, swirl it through the egg foam and lay it in the oil. Fry for 1–2 minutes a side until puffed and golden, then drain on paper.

Step 6: Slide the fried pacayas into the simmering tomato sauce, spoon sauce over and heat for 2 minutes so the batter softens slightly. Serve at once.