Entree: Curacao – Ayaka (Traditional Curaçaoan wrapped corn-and-plantain dough filled with spiced chicken, raisins, capers, and olives, baked in banana leaves)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 1 hr 5 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 4 cups (480 g) pre-cooked cornmeal (masarepa)
- 2 cups (480 ml) chicken broth, plus more as needed
- 1 cup (240 ml) melted butter
- 2 medium ripe plantains, mashed (about 10 oz / 280 g peeled)
- 8 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 1 red bell pepper, seeded and chopped (about 6 oz / 170 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground turmeric or 1 tbsp (15 ml) annatto oil for color
- 1/2 cup (120 ml) tomato sauce
- 1/4 cup (60 ml) dry white wine or 1 tbsp (15 ml) white vinegar
- 1/2 cup (75 g) raisins
- 1/4 cup (60 g) capers, rinsed
- 1/2 cup (75 g) green olives, sliced
- 4 hard-boiled eggs, peeled and sliced (optional)
- 10 large banana leaves, softened (or parchment paper if unavailable)
- Salt and black pepper to taste
- Kitchen twine for tying the packages

Instructions

1. Step 1: Make the filling. In a large Dutch oven, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper and brown on all sides, 6–8 minutes. Remove and set aside. In the same pot, add onion, garlic, and red bell pepper and sauté until softened, about 5 minutes. Stir in cumin, oregano, and turmeric (or annatto oil) and cook 1 minute until fragrant.
2. Step 2: Deglaze and simmer. Add tomato sauce, white wine or vinegar, raisins, capers, and sliced olives. Return chicken to the pot, add 1 cup (240 ml) chicken broth, bring to a boil, then reduce heat and simmer, covered, until chicken is tender, 25–35 minutes.
3. Step 3: Shred chicken. Remove chicken from the pot, cool slightly, then shred meat off the bones and discard bones and skin. Stir shredded chicken back into the pan and simmer uncovered 5–10 minutes to concentrate flavors. Adjust salt and pepper; set filling aside to cool slightly.
4. Step 4: Prepare masa. In a large bowl, combine pre-cooked cornmeal and mashed plantains. Stir in melted butter and gradually add 1 cup (240 ml) warm chicken broth, mixing until a soft, spreadable dough forms; add more broth a tablespoon at a time if too dry. Season lightly with salt.
5. Step 5: Soften banana leaves. Briefly pass banana leaves over a flame or steam them until pliable, then cut into roughly 12 x 12 inch (30 x 30 cm) squares. If using parchment, cut similarly.
6. Step 6: Assemble ayakas. On each leaf square, spread about 1 cup (120 g) masa into a 6-inch (15 cm) rectangle, leaving a 1-inch (2.5 cm) border. Spoon 1/2 cup (about 120 g) of the chicken filling in the center of the masa, top with a slice of hard-boiled egg if using. Fold sides and ends to enclose the filling and tie securely with kitchen twine.
7. Step 7: Bake. Preheat oven to 350°F (175°C). Place wrapped ayakas seam-side down in a baking dish snugly. Bake 45–60 minutes until masa is set and edges are slightly firm. If using parchment, steam tightly wrapped packages in a large pot for 45–60 minutes instead.
8. Step 8: Rest and serve. Let ayakas rest 10 minutes after baking. Unwrap and serve warm, slicing open each package at the table to reveal the filling.