June 6, 2018

tamales { mini }


Although making tamales may sound like a time-consuming and intimidating process, it isn't. The process begins with preparing a soft, rich corn dough called "masa", along with a meat or vegetable filling and a sauce. We like the seasoned chicken filling with olives and sometimes a pitted prune.
In Costa Rica, during Christmas season, making tamales is a ritual. We wrap them in banana leaves, but they can also be wrapped in corn husks, as they prepare them in Mexico and other countries in Latin America.
Finding the corn in Kampala was not an easy task. Even though we keep bags of Maseca in the freezer, we prefer to leave that one for "tortillas". After almost giving up the search for yellow corn, I found it at a nearby Chinese supermarket... who would have thought!!!! The dried kind I found required soaking in boiling water for a couple of hours to soften it and then strain it.

I'm missing home, so making "tamales" to eat along my "gallo pinto" is always a way of feeling closer to my roots. 




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