I made this dish at a friend's home using one of the recipes from my book “Delectable Dishes of Panamanian Cuisine”. It's not so easy to make a Panamanian tamale by steaming it in exotic leaves, but this pot tamale dish captures the flavor and texture of tamales in Panama, and it's easy to make. I simmered pork stew meat in broth and white wine until tender then added it, with the broth, to a mixture of sauteed onion, garlic, bell pepper, and a pinch of saffron. Next you add a can of tomato sauce and just enough masa mix (Mexican tamale mix) to make a smooth and creamy dish when cooked (the ration of mix to liquid is about 1 to 4). I like to serve it with a sweet and sour topping of onion and fresh chopped tomato cooked in olive oil to which I add raisins, olives, fresh lemon juice, honey, capers, and chopped flat leaf parsley. I don't usually garnish this dish with avocado slices, but we happened to have a nice ripe one in the house, and I think it made for a better picture. I call this dish the polenta of Panama.
Location: Private Home, Redlands, California. Date: September 20, 2020.
2 Comments
Ken Oberlander
9/28/2020 06:11:41 pm
Of all the dishes that came before, this Tamal is the most colorful. I thought that before I read that you, Chef Roland, had made it. I don't know how it tasted, but it sure looks delicious. Will you make it for me when I visit or when you visit? Don't say yes, unless you mean it.
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Roland
10/4/2020 05:00:11 pm
Yes, and I mean it.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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