Chaya Bollos (Tamales)
Rachel Forrest is a food and drink writer and cookbook author living in Oxmul Kah, Belize with her husband, Jim, three dogs, a cat and a parrot. She is the co-author of Maine Classics: 150 Delicious Recipes from Downeast and is a Content Strategist for Gannett and Contributing Editor at Eat Drink Lucky.
This recipe is featured in Cooking and Community: Pathways into Local Culture in Belize
At U Janal Masewal, bollos are made a few ways, including with chicken, beans or chaya. You can find banana leaves in Asian and Hispanic markets and if you can’t find chaya, substitute Swiss chard or spinach.
- Servings Makes 12
Ingredients
For the wrapping:
- 2 large banana leaves
For the filling:
- 473 ml (2 cups) chaya leaves, rinsed
- 680 grams (1 ½ pounds) masa
- 177 ml (¾ cup) vegetable oil
- Salt to taste
For the sauce:
- 1 medium onion, chopped
- 15 ml (1 tablespoon) vegetable oil
- 5 ml (1 teaspoon) chicken or vegetable bouillon
- 2.5 ml (½ teaspoon) ground black pepper
- 2.5 ml (½ teaspoon) salt, or as needed
- 1.3 ml (¼ teaspoon) ground annatto
- 1 clove garlic, crushed
- 227 grams (½ pound) masa
For garnish:
- Thinly sliced radishes
- Whole or chopped shelled peanuts
Preparation
- For the banana leaves: If they have not yet been prepared, banana leaves have a resin that needs to be roasted off. Roast the leaves over a fire or stove burner on each side until they begin to wilt and soften. Split the leaf down the middle vein and cut each side into 3 pieces, about 20 cm x 20 cm (8 by 8 inches). Wipe down each side along the grain to remove the black.
2. For the filling: Cover the chaya with water in a saucepan and bring to a boil. Simmer until tender, about 20 minutes. Drain, and chop the leaves; set aside.
3. In a mixing bowl, combine the masa with the oil and add water until it’s the consistency of clay. Form into 12 ovals. Place each portion on a banana leaf section. Flatten each portion. Add one teaspoon of the chaya to the center of each open tamale. Fold the one side of the leaf over the filling then the other side, then fold the leaf over lengthwise to create a “sealed” packet. Place in a large pan with 5 cm (2 inches) of water and steam one hour. Meanwhile, prepare the sauce.
4. For the sauce: In a medium saucpan, mix together the onion, oil, bouillon, pepper, salt, annatto, and garlic. Add 237 ml (1 cup) water. Place over medium-high heat to bring to a boil, and pour in the masa, stirring constantly. Remove from the heat when it boils. Adjust salt as needed; set aside and keep warm.
5. To serve, unfold a tamale packet and place on a serving plate. Drizzle sauce on top and garnish with radish and peanuts..
Rachel Forrest
Rachel Forrest is a freelance features journalist living in Belize. She is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier and Contributing Editor at Eat Drink Lucky. Check-in to www.rachel-forrest.com for updates and news about some exciting upcoming projects, including “This Belizean Life”, a compilation of stories, audio and video about the wonderful people living in or near Oxmul Kah.
Photo credit: David J. Murray
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