- 1 Tablespoon oil
- 1 medium onion, finely chopped
- 2 gloves garlic, finely minced
- 400 ml coconut milk
- ¾ cup rice flour
- 1 Tablespoon Achuete/Annatto powder dissolved in 1 Tablespoon water
- 1 teaspoon salt
- ⅛ teaspoon ground pepper
- ½ cup chicken meat, boiled and flaked
- 1 hard boiled egg or salted egg, divided into 4
- cashew nuts
- ½ cup ham, cut into squares
- 1 Tablespoon peanut butter
- banana leaves
INSTRUCTIONS:
- Saute onion and garlic just until tender. Pour in coconut milk and season with salt and pepper then let it cook until it starts to boil.
- Add the rice flour and mix continuously until it thickens into a thick paste-like consistency.
- Divide the mixture into two. Set aside the other half for now and add the peanut butter and Annatto to the other half and mix well.
- Wash and dry the banana leaves. Cut them into squares about 20 cm wide. If using fresh banana leaves you may have to heat them first (direct heat) to become pliable.
- Scoop some of the white mixture and place it on the middle of a leaf. Spread it to form a square about 10 cm wide. Now scoop some of the orange mixture and spread it on top of the white one. Top it with chicken flakes, ham, cashew and egg.
- Fold the sides of the leaf inwards to wrap the tamales in. Wrap this again in another banana leaf placing the top side down to seal it properly. Repeat it at least 2 times more, using at least 4 leaves in the process. Tie with a string to secure it.
- Boil or steam for 20-30 minutes.
- Serve while hot but can also be eaten cold
Source: Foxy Folksy
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