AyacaBanana Leaf Meat Parcels
Ayaca is a festive banana-leaf parcel found in Aruba and neighboring Caribbean cuisines. This version encloses a pork-and-chicken filling with olives, capers, and raisins in seasoned corn dough before steaming.
Prep
50m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 600gCorn Dough
- 30mlAnnatto Oil
Filling
- 350gPork Shoulder (cut into small pieces)
- 300gChicken Thigh (cut into small pieces)
- 160gOnion (finely chopped)
- 15gGarlic (crushed)
- 45gTomato Paste
- 70gGreen Olive (sliced)
- 20gCapers
- 35gRaisin
- 35gPork Lard
- 10gSalt
- 3gBlack Pepper
Wrapping
- 6pcsBanana Leaf (wiped clean)
Steaming
- 1.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the pork lard in a pan over medium heat. Cook the onion until softened, then add the garlic and stir until fragrant.
- 02
Add the tomato paste and cook briefly, then stir in the pork shoulder and chicken thigh. Cook until the meat loses its raw color.
- 03
Season with the salt and black pepper, then add the green olive, capers, and raisins. Cook until the filling is savory and thick, then let it cool.
- 04
Mix the corn dough with the annatto oil until evenly colored and smooth.
- 05
Pass the pieces of banana leaf briefly over low heat so they become flexible and less likely to tear.
- 06
Spread the corn dough over each banana leaf piece, spoon the filling into the center, cover with more dough, and fold the leaf tightly around the parcel.
- 07
Set the parcels in a steamer over the simmering water and steam until the dough is firm and the filling reaches 74°C (165°F).
- 08
Let the parcels rest for a few minutes before serving warm in their banana leaves wrappers.
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