Cooking Nicaraguense - Nacatamales

Nacatamales are corncakes, similar to Mexican tamales, stuffed with rice, vegetables and meats. The dough is then wrapped in banana leaves and steamed. (A vegetarian version can also be made with oil instead of lard and soymeat or no meat)



2 cups Cornmeal
1/4 cup Lard
1 Onion, chopped
2 teaspoons of Sour Orange Juice or Lime
2 cups Chicken Broth (or other broth you prefer)
2 Garlic Cloves, minced
1 Green Pepper, chopped
1 Red Pepper, chopped
1 teaspoon Fresh Parsley
Fresh Mint to taste
Paprika to taste
1 pound Pork, cooked and cubed
2 Tomatoes, cubed
2 cups Potatoes, mashed
1/2 cup Rice, cooked
Ground pepper to taste
Salt to taste
10 Banana Leaves

Just cover the cornmeal with water, adding the orange juice and then cooking it at a low heat so that the hulls begin to separate. Then rinse with cold water, placing it in a pot and again covering it with water. Allow it to sit for 3 days, being sure to change the water every day. Once it has stood for 3 days, drain the corn and mash it. Now add half of the lard, plus some salt. Knead the mixture whilst slowly adding the broth until the dough is soft.

In a pan, place the rest of the lard, along with the peppers, onion, garlic, tomatoes, paprika, salt, pepper, mint and parsley. Then add the pork and other ingredients. Wash the banana leave and cut into 16 inch squares. Place a spoonful of dough in the center of each leaf square, then top with pork mixture. Carefully wrap and tie with string. Place the nacatamales in boiling water for about 30 minutes. Enjoy! (www.nicaragua.com/recipes)