flipHonduran Nacatamales with Chicken, Banana Leaf
Honduran Nacatamales with Chicken, Banana Leaf
Why this dish? When COPINH gathered the communities, or on patron saint days in Intibucá, tamales were prepared in large quantities, by the hands of several women together. For Berta, this shared chicken at large meetings was the very face of the community she organized.
Smooth corn dough filled with chicken, rice, and vegetables, wrapped in a banana leaf and steamed. A gift-dish prepared by many and offered.
Tamales, you never make them alone, never! The whole household gets involved: one beats the masa with broth until it's smooth as cream, another washes the banana leaves over the fire to soften them. We spoon the masa, a piece of chicken, some rice, and fold it like a precious little package. While it steams, we talk about the river, the struggle, the fallen compañeros. Here, take two, we share everything, nobody eats while another watches.
- •Nixtamalized corn masa — large quantity (soft wrapper)
- •Free-range chicken — in pieces (filling)
- •Rice — a handful per tamal (filling)
- •Achiote (annatto) — a little (color and aroma)
- •Tomato, bell pepper, onion — from the garden (recado/sauce)
- •Banana leaves — passed over flame (wrapping)
Honduran Nacatamales with Chicken, Banana Leaf
Smooth corn dough filled with chicken, rice, and vegetables, wrapped in a banana leaf and steamed. A gift-dish prepared by many and offered.
Why this dish? When COPINH gathered the communities, or on patron saint days in Intibucá, tamales were prepared in large quantities, by the hands of several women together. For Berta, this shared chicken at large meetings was the very face of the community she organized.
Tamales, you never make them alone, never! The whole household gets involved: one beats the masa with broth until it's smooth as cream, another washes the banana leaves over the fire to soften them. We spoon the masa, a piece of chicken, some rice, and fold it like a precious little package. While it steams, we talk about the river, the struggle, the fallen compañeros. Here, take two, we share everything, nobody eats while another watches.
Ingredients (period version)
- Nixtamalized corn masa — large quantity (soft wrapper)
- Free-range chicken — in pieces (filling)
- Rice — a handful per tamal (filling)
- Achiote (annatto) — a little (color and aroma)
- Tomato, bell pepper, onion — from the garden (recado/sauce)
- Banana leaves — passed over flame (wrapping)
Ingredients
- Masa harina — 400 g (dough)
- Warm chicken broth — about 500 ml (loosen the masa)
- Boneless chicken thighs — 500 g (filling)
- Rice — 100 g (parboiled) (filling)
- Achiote/annatto paste — 1 tsp (color and flavor)
- Tomato, red bell pepper, onion — 1 each, for sofrito (recado)
- Banana leaves — 1 pack (frozen/Asian aisle) (wrapping)
- Oil, salt, cumin, pepper — to taste (seasoning)
Method
- Make a sofrito of tomato, bell pepper, onion with achiote; simmer the chicken in it for 20 min, salt, spice (cumin, pepper). Reserve chicken and sauce.
- Beat masa harina with warm broth and a little of the chicken sauce until smooth and spreadable (like thick mashed potatoes).
- Briefly pass banana leaves over a flame to soften, wipe clean.
- On each leaf, spread a ladle of masa, place a piece of chicken, a little parboiled rice, and some sauce.
- Fold the leaf into a tight package, tie with string. Steam for 60 to 75 min.
- Serve the packages closed, to be opened hot at the table.
How it was made : The tamal descends directly from pre-Columbian Mesoamerican cuisines, where wrapped masa was already steamed for feasts and offerings. In Honduras, the end-of-year nacatamal is prepared collectively, each family keeping its own touch for the recado.
The contemporary twist : A mini version, served as individual packages on a slate with a drizzle of green salsa: the festive tamal as a bite-sized assembly.
Berta Cáceres · Charactorium
