tamal
a dish of grain or pulse wrapped in plantain leaves and steamed or boiled is a popular food in different cultures. three versions.

tamales:

ground nixtamalized corn (masa) is mixed liberally with lard (perhaps 1lb lard per 5lbs masa) and perhaps some chile sauce. enough lard is added so that the masa is en su punto, a bit in cold water floats. plantain leaves or corn husks are smeared with the masa and then rolled into a package so that stewed meat and other fillings are contained in the center. it is steamed. a food for holidays.

banh chung:

glutinous rice and mung beans are soaked for a few hours, over night. the mung beans are steamed, then mashed. at the same time, bits of streaky pork are marinated in fish sauce, salt and pepper. onto a cleaned plantain leaf layer rice, mung bean paste, meat, bean, rice into a square shape. wrap tightly in several layers of leaf and tie up. boil gently for 6-7 hours. let rest for a day. slice the package and remove the leaf. pan fry or eat as it is. a food for holidays.

koki

cow peas, black eyed peas, are washed, then soaked overnight. the chaffs are removed. they are ground, then mixed with red oil, salt, and ground habanero. they are wrapped in the plantain leaf in bundles like those old timey wallets with some type of leaf being incorporated into the mixture and boiled. served hot with boiled plantains or cocoyams. it should be very spicy, red and oily. a strong breakfast food.
- posted by Jesse @ 9:43 PM