Main

Colombian Tamales

Name: Colombian Tamales
Total time: 120 min
Yield: 8 pieces
Ingredients: 500 g Farine de maïs (semoule fine); 400 ml Stock; 500 g Chicken; 1 Onion; 2 cloves Garlic; 2 Carrot; 100 g Petits pois; 2 (hard-boiled) Egg; 8 leaves Feuille de bananier; 2 tbsp Olive oil

Preparation time: 2 h
Servings: 8 pieces

Ingredients

8 pieces

Farine de maïs (semoule fine) — to buy500 g
Stock — to buy400 ml
Chicken — to buy500 g
Onion — to buy1
Garlic — to buy2 cloves
Carrot — to buy2
Petits pois — to buy100 g
Egg — to buy2 (hard-boiled)
Feuille de bananier — to buy8 leaves
Olive oil — to buy2 tbsp

Preparation

Prepare the dough by mixing corn flour with hot stock and a little oil until you get a soft, workable mass.
Sauté the chicken pieces with onion, garlic and diced carrot for 10 minutes.
Cut rectangles of banana leaf and pass them quickly over a flame or a dry pan to soften them.
Spread a layer of corn dough in the center of each leaf, add a little chicken filling, peas, carrot and a piece of hard-boiled egg.
Fold the leaf into a tight parcel and tie it, repeat for all the tamales.
Drop the parcels into a large pot of boiling water and cook covered for 1.5 to 2 hours, adding water if needed.
Let cool for 10 minutes before unwrapping, serve hot, it is the traditional Sunday breakfast dish in Colombia.