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Ayaka (Curaçaoan Christmas Tamales)

Name: Ayaka (Curaçaoan Christmas Tamales)
Prep time: PT2hr
Cook time: PT3hr
Total time: PT5hr
Yield: 8 servings
Cuisine: Curaçaoan
Ingredients: 1 kg Pork shoulder, cut into chunks; 500g Chicken thighs; 500g Cornmeal (masa); 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 with Dutch-Indonesian roots.

5 hr8 servingsHard550 kcal

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. Cook for 2-3 hours, adding water as needed.
12
Remove from water and let rest 15 minutes before unwrapping. Serve hot.

Chef's Notes

Ayaka is the Curaçaoan version of the Dutch-Indonesian bobotie, adapted with local ingredients. Making ayakas is a family affair — everyone gathers to assemble them before Christmas. They freeze well and can be reheated by steaming.