Panamanian Flavor
Hi, come join us and share your Panamanian recipes, travel adventures, and anecdotes. If you are not familiar with Panama, don't be afraid to jump in. Have you tried recipes from our cookbook Flavors of Panama?. We would love to have your suggestions and comments.
Monday, February 17, 2014
Friday, January 3, 2014
Happy 2014
Make a change in 2014 try Panamanian food at your next party or event. Visit or website www.panamanianflavor.com and find out how.
Wednesday, October 30, 2013
Drunken plantains for Thanksgiving something different and easy to make .
Easy to make it plantains, lime sugar, butter and rum.
Saturday, October 5, 2013
How to make Panamanian Tamales
How to make Panamanian Tamales
½
cup chopped red peppers
1
tablespoon sea salt
5
large culantro leaves
4
cups water
1
cup prunes and/or raisins
1
cup stuffed Spanish olives
20 faldo leaves or banana
leaves
2 ½ pounds cracked corn
2 pounds cubed lean pork (1 ½ -inch cubes)
2 pounds cut boneless chicken (2-inch pieces)
2/3 cup canola oil
2 cups annatto oil
3 cups chopped onions
7 garlic cloves
½ cup chopped green peppers
The next day, boil and drain corn. Grind it in a corn grinder (or a food processor) to make dough.
In a separate
skillet, brown pork and chicken; remove and put aside.
In a different
skillet (about 8 inches), prepare annatto oil (see tips under “All-In-One”
recipe).
In a blender or a food processor, blend onion, garlic, culantro, peppers, and salt to create a sauce. (Divide sauce ½ and ½ and pour into two
separate pots; one for the pork cubes and one for the chicken pieces). Add
annatto oil to pork and chicken, making sure meat gets the red color of the
annatto oil. Cook meat with sauce on low heat for a few minutes. Add 2 cups of water to each pot and let cook
until tender.
Separate corn dough
in ½: one for pork tamales and one for chicken tamales. Take sauce from the pot
where the chicken was cooked and ladle sauce over dough to be used for chicken
tamales. Pour enough sauce to add flavor and color to the dough. Taste dough, add more salt to dough if needed
and keep kneading the dough. IMPORTANT: The process is the same for pork or
chicken tamales.
Clean and cut faldo or banana leaves (see tips). Spread the leaves and place one large cooking
spoon of corn dough onto the middle of the leaf. Then make a ball of the dough and
flatten it. Pour 2 tablespoons of sauce over
flatten dough for chicken tamales. On top place 2-3 pieces of meat, 2 olives, 1
prune and/or a few raisins.
Wrap tamales
with leaves and tie them up with cooking thread so they stay wrapped. Cut thread into two-yard long lengths. Double bind all four sides of tamales with thread.
The newly wrapped tamales are rectangular in shape (size 6 x 3 inches).
Fill a 24-quart stock
pot ½ full of water, bring it to a boil and place as many tamales as you can
fit in the pot. All tamales should be
boiled for about 1 hour at a constant simmer. Remove and drain.
Serve warm and
enjoy!
Find other Panamanian recipes in our cookbook FLAVORS OF PANAMA
Visit our website
www.panamanianflavor.com
Saturday, September 28, 2013
Sunday, September 22, 2013
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