Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Ayaka (Banana-leaf-wrapped cornmeal dumpling filled with seasoned meats, raisins, and olives)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 3 cups (360 g) fine cornmeal (precooked or masa harina suitable for tamales)
- 1 cup (240 ml) warm chicken broth, plus more as needed
- 1/2 cup (115 g) lard or vegetable shortening, softened
- 2 tsp (10 ml) salt
- 1 tsp (5 ml) ground black pepper
- 1 lb (450 g) shredded beef, cooked and seasoned
- 1 lb (450 g) shredded chicken, cooked and seasoned
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 green bell pepper, finely chopped
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 2 tbsp (30 ml) annatto (achiote) oil or 1 tsp (5 ml) ground annatto mixed with 2 tbsp (30 ml) oil
- 1/2 cup (75 g) raisins
- 1/2 cup (70 g) pitted green olives, sliced
- 8 large banana leaves, wiped and softened over heat (or parchment as substitute)
- Kitchen twine for tying
- Salt and pepper to taste

Instructions

1. Prepare the filling: heat 1 tbsp (15 ml) annatto oil in a skillet over medium heat, sauté the chopped onion, garlic, and bell pepper until soft. Stir in tomato paste, cumin, and cook 1–2 minutes.
2. Add the cooked shredded beef and chicken to the skillet along with raisins and olives; toss to combine and warm through. Adjust seasoning with salt and pepper. Remove from heat and let cool.
3. Prepare the dough (masa): in a bowl, beat the softened lard with the salt and pepper until fluffy. Gradually add the cornmeal and warm chicken broth, mixing until a moist, spreadable dough forms. The dough should hold together and be spreadable; add more broth a tablespoon at a time if too dry.
4. Cut the banana leaves into roughly 12 x 12 inch (30 x 30 cm) squares and soften them by passing briefly over a flame or steaming; wipe dry and place them smooth-side up.
5. To assemble each ayaka, spread about 1/2 cup (120 ml) of the corn dough onto the center of a banana leaf square, forming a rectangle. Place 2–3 tbsp (30–45 g) of the meat filling in the center of the dough.
6. Fold the banana leaf over the filling, then fold the sides to form a neat parcel and tie securely with kitchen twine. Repeat until all dough and filling are used; you should have about 8–10 parcels depending on size.
7. Arrange the wrapped ayakas in a large pot with a rack or folded cloth under them to keep parcels off the bottom. Add enough water to come halfway up the parcels, cover, and simmer gently for 1 to 1 1/2 hours until the dough is set and firms.
8. Remove from the pot, let rest 10 minutes, then unwrap and serve warm. Ayaka can be reheated by steaming or rewarmed in simmering water.