Guanime

Guanimes are a prepared food that can be traced back to the pre-Columbian era in Puerto Rico.

Origin

Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They are then boiled like tamales and hallacas. Taínos in Puerto Rico also mashed a variety of tubers and squash into the cornmeal masa. This later became the modern day pasteles.[1]

Modern Puerto Rico

To prepare guanime dough (masa) dry corn kernels must be boiled until soft and left over night in water. Once the corn has softened even more it is then mashed with salt, lard and coconut milk until it resembles a dough similar to bread. Anise, honey, cassava and/or plantains can be mixed in the dough. A small amount of the dough is then put onto a banana leaf forming into small logs, wrap and tied on both ends. Once wrap they boiled in salt water. They are then served traditionally with salted cod fish stew.

See also

References
  1. Aboy Valldej́uli, Carmen (1983). Cocina Criolla (in Spanish). Pelican Publishing Company. pp. 320–321. ISBN 9780882894294.
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