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Ayaka (Curaçaoan Christmas Tamales)

Name: Ayaka (Curaçaoan Christmas Tamales)
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 8 servings
Cuisine: Curaçaoan
Ingredients: 1 kg Pork shoulder, cut into chunks; 500g Chicken thighs; 500g Fine precooked cornmeal or corn flour suitable for ayaka dough; 16 pieces Banana leaves (fresh or frozen); 2 large Onion, chopped; 6 cloves Garlic, minced; 150g Raisins; 150g Green olives; 3 tbsp Capers; 100g Prunes, chopped; 3 tbsp Tomato paste; 3 tbsp Soy sauce; 1 tsp Cumin; 1 tsp Paprika; 1/2 tsp Nutmeg, grated; 1 Madame Jeanette pepper, minced; 8 Bacon strips; 4 Hard-boiled eggs, quartered; 3 tbsp Vegetable oil; to taste Salt and pepper; for tying Kitchen string

Festive meat-filled parcels wrapped in banana leaves — a Curaçaoan Christmas tradition rooted in Venezuelan hallaca.

5 hr8 servingsHard920 kcal

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Instructions

1
Season the pork and chicken with salt, pepper, cumin, and paprika. Set aside.
2
In a large pot, heat oil and brown the meats on all sides. Remove and set aside.
3
In the same pot, sauté onion and garlic until soft. Add tomato paste, soy sauce, nutmeg, and minced pepper.
4
Return meats to the pot with enough water to cover. Simmer for 1.5 hours until very tender.
5
Remove meats, shred them, and return to the pot. Add raisins, olives, capers, and prunes. Cook 15 minutes more.
6
Prepare the masa: mix cornmeal with some of the cooking liquid and oil until it forms a soft, spreadable dough. Season with salt.
7
Soften banana leaves by briefly passing them over a flame or dipping in hot water.
8
To assemble: place a banana leaf on a flat surface. Spread a layer of masa in the center.
9
Top with a generous portion of meat filling, a strip of bacon, and an egg quarter.
10
Fold the banana leaf to enclose the filling completely. Tie securely with kitchen string.
11
Place the wrapped ayakas in a large pot with boiling water. Boil gently for about 1-2 hours, depending on size, keeping the parcels submerged and adding water as needed.
12
Remove from water and let rest 15 minutes before unwrapping. Serve hot.

Chef's Notes

Ayaka traces back to the Venezuelan hallaca, brought to Curaçao and the other ABC islands through the two countries' close geographic and cultural ties, then adapted with local seasonings and ingredients. Making ayakas is a family affair — everyone gathers to assemble them before Christmas. They freeze well and can be reheated by steaming.