Here's a tip for you for doing skewers. Put each different item on a separate skewer so that you can take it off the grill when it is done. Then you can take a little bit from each skewer to make up each plate.
|Shrimp, Tomato, Pineapple, and Pepper on Sugar Cane Skewers|
While I was at the market, I grabbed a six-foot length of sugar cane and split it into skewers. Ann and Carter seemed to enjoy nibbling on the scraps.
|Don't Let the Beauty Fool You: Habaneros are Wicked Hot!|
And, where did the fake énye from? It's habanero, after Habana, not habañero. Oh, and quoting Ann later, "You put in just ONE?" "Yes, without the seeds." I told her. Don't mess around with them!
|Mango Salsa with Habanero, Black Beans, and Pineapple|
You might know panela by a different name or shape. From Mexico, it generally comes in small truncated cones and is called piloncillo, after the truncated cone shape into which the sugar cane syrup is molded. You also find it in blocks, bars, and big squares. In Mexico, the term panela most often refers to a cheese, formally called queso de panela (cheese molded in a basket), and abbreviated simply to panela. Panela is identical to the jaggery that you will find in Indian groceries; jaggery I see most often as hemispherical lumps or broader, relatively squatter cones than piloncillo. No matter what it is called; it is all the same stuff. If you had to substitute something for it, dark brown sugar would kind of work, but it would be better to use a splash of molasses with some other sweetener for panela has a great molasses undertone to it.