Entree: Curacao – Central Culinary Region – Ayaka (Banana-leaf–wrapped cornmeal tamal filled with spiced shredded beef, olives, raisins, and boiled egg)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 3 cups (360 g) pre-cooked cornmeal (masarepa or similar)
- 1 1/2 cups (360 ml) warm beef or chicken stock
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (120 ml) annatto (achiote)-infused oil or vegetable oil
- 1 lb (454 g) cooked, shredded beef (seasoned; see filling) 
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (6 g)
- 1/2 cup (75 g) raisins
- 1/4 cup (40 g) pitted green olives, chopped
- 3 hard-boiled eggs, chopped, approx. 150 g
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground black pepper
- 2 tsp (12 g) salt, adjust to taste
- 1 tbsp (15 ml) white vinegar or orange juice (optional, for brightness)
- Banana leaves, softened and cut into 10–12 squares, for wrapping
- Kitchen twine or butcher's string, for tying

Instructions

1. Prepare the filling: In a skillet over medium heat add 2 tbsp (30 ml) annatto oil. Sauté the chopped onion until translucent, about 5 minutes, then add the minced garlic and cook 1 minute. Add the shredded beef, raisins, chopped olives, cumin, pepper, salt, and vinegar or orange juice if using. Stir and cook 5–7 minutes to meld flavors; adjust seasoning and remove from heat to cool.
2. Make the dough: In a large bowl beat the softened butter with remaining annatto oil until well mixed. Gradually add the pre-cooked cornmeal and warm stock, mixing with your hands or a paddle until a soft, spreadable dough forms (similar to soft cookie dough). The dough should be moist but hold shape; add a splash more stock if too dry.
3. Assemble ayakas: Lay a softened banana leaf square shiny-side up. Place about 1/3 cup (80 g) of dough in the center and spread to a 4-inch (10 cm) circle. Add 2–3 tbsp (30–45 g) of the cooled beef filling and a bit of chopped boiled egg. Fold the leaf over the filling to enclose (fold sides and ends) and tie securely with kitchen twine. Repeat to make 10–12 ayakas.
4. Steam: Arrange ayakas seam-side down in a large steamer or a deep pot with a steamer rack, stacking if needed. Cover and steam over gently boiling water for 90–120 minutes, checking water level occasionally and replenishing with hot water to maintain steam.
5. Finish and serve: Remove from steamer and let rest 10 minutes. Unwrap banana leaves and serve warm; ayakas are traditionally eaten hands-on and pair well with a simple salad or pickles.