One of the nice things with the villa
here in Costa Rica is that it comes with a housekeeper. She comes
every second day to water all the plants and clean the house. She
also expressed a willingness to cook for us, but we enjoy cooking, so
we did not need her for this most days. We did ask her to cook a
typical Costa Rican dish for us when we arrived. Something got lost
in translation however and we had a delicious chicken cordon-blue
when we got here.
Each day when she comes, she brings
something for us. One day it was an odd looking vegetable that she
explained was like a potato, then she brought tomales for us to try.
Now this was a typical Costa Rican dish. She also showed us how to
make traditional rice & beans, which is eaten with every meal as
far as we can tell.
Once Alisha arrived we asked Nora to
come one day and show us how to make her tomales. We got a shopping
list (In Spanish to make it easier to locate stuff), and a trip to
the grocery store got
All ready to assemble |
Nora arrived in the morning and the
first thing she did was to climb down the hill behind the villa and
using the handy Costa Rican machete, cut four huge banana leaves. She
then checked the bags of ingredients we bought and was upset there
were no potatoes. Alisha cannot eat potatoes because they are part of
the nightshade vegetables and cause severe joint pain. We have always
been able to substitute sweet potatoes, but this was completely
unacceptable to Nora. I suspect it would have worked but she simply
had to have potatoes. She put fatty pork chunks in a big pot with
onions garlic, celery cilantro and spices and put it on to boil. She
then told me to watch it while she made Regis, Derek and Alisha to to
a local grocery store for potatoes and Achiote paste (more on this
later).
Wrapping the tomalley |
Next step was to heat the banana
leaves, cut them into smaller pieces and to wash them. We used the
barbecue to heat the leaves, and it seems to pull a bit of moisture
out of the leaves and make them more pliable. The leaves were then
put together with a larger and a smaller piece and arranged in a
pile.
Potatoes were peeled and rice was put
on to boil Achiote paste was added to the rice, and on the way back
from the store Nora stopped on the side of the road and picked four
actual achiote pods to show us, This seems to add colour to the rice
more than flavour.
We then mixed flour, corn starch, and
the stock from the boiled pork and the potato water to make a paste
the consistency of wallpaper paste. Added to this is a package of
consume, salt, and salsa (Very important!). This was cooked and
stirred until it thickened it up so it looked more like instant
mashed potatoes.
The Finished Product |
We cooked cubed potatoes, sliced
carrots and sweet peppers. Then everything was lined up in an
assembly line. Alisha put a spoonful of the paste on the banana
leaves. I added a spoonful of rice, Nolan added a cube of cooked
pork, and strategically placed a carrot, a slice of pepper and a
potato cube on each leaf. The leaves were then wrapped tightly around
the assembly by Derek and Regis and two tomalley were tied together.
With Nora watching closely to make sure we were all doing it
correctly.
Finally the finished tomalley were put
into a pot of boiling water for an hour to finish the cooking. When
they are done the banana leaves are unwrapped and entire assembly is
one solid cooked unit. We already knew how good the Tomale were
because Nora had brought them for us earlier finished
and ready to
eat. I can only hope ours turn out as good as her's.