Corn and most
of the dishes we can create
with corn are at the top of
our list of food favorites.
What we like the best about
tamales is the corn, not the
filling. Banaha is
similar to a tamale, but
with no filling.
Recipe:
Two cups of
cornmeal
1 ½ cup boiling water
1 tsp. baking soda
1 tsp. salt
corn shucks
Boil
corn shucks for ten minutes.
In a large bowl mix together
the cornmeal, soda and salt
until it is doughy.
Roll into longish shape that
will fit into the corn
shucks. Wrap the
shucks around the dough and
tie with a shuck string,
then boil in pot of water
for 30-40 minutes. Drain,
then let set for five
minutes before serving.
We eat it with salsa on top.
A great addition with pinto
beans.
To make Banaha more
interesting, I add a variety
of things to the cornmeal
mixture: chopped onions,
green sweet peas, spinach,
garlic, pepper. I prefer to
boil the Banaha in unsalted
*turkey, chicken or
vegetable broth instead of
water for added flavor.
Boil
corn shucks for ten minutes.
In a large bowl mix together
the cornmeal, soda and salt
until it is doughy.
Roll into longish shape that
will fit into the corn
shucks. Wrap the
shucks around the dough and
tie with a shuck string,
then boil in pot of water
for 30-40 minutes. Drain,
then let set for five
minutes before serving.
We eat it with salsa on top.
A great addition with pinto
beans.