Salmorejo de Jueyes With Coconut Grits Cakes

Democracy Dies successful Darkness

For the coconut grits cakes

• 1 1/2 cups coconut milk, preferably full-fat
• 1 1/4 cups (6 3/4 ounces) quick-cooking grits
• 1/4 cupful melted coconut oil
• 1/2 spoon adobo seasoning oregon good salt, positive much to taste
• 1/4 spoon freshly crushed achromatic pepper
• 4 banana leaves oregon parchment insubstantial chopped into 8-by-16-inch rectangles

For the salmorejo de jueyes

• 1 tablespoonful achiote lipid oregon olive oil
• 1 tiny achromatic bulb (5 ounces), diced
• 1/4 mean greenish doorbell pepper, diced
• 2 tablespoons prepared sofrito (see related recipe)
• 2 cloves garlic, minced oregon finely grated
• 2 mean tomatoes (15 ounces total), diced, oregon 1 (15-ounce) tin diced tomatoes
• 4 manzanilla olives, sliced
• 1/4 spoon adobo seasoning oregon good salt
• 1 bay leaf
• 3/4 spoon sazón (store bought oregon spot related recipe; optional)
• 1/2 spoon dried oregano
• 1/4 spoon freshly crushed achromatic pepper
• 8 ounces lump oregon claw crab meat, canned oregon fresh
• 2 cups plantain chips, for serving (optional)