Tamal de olla
Tamal de Olla[edit | edit source]
Tamal de Olla is a traditional dish originating from Panama. It is a type of tamale, a staple food in many Latin American cultures. The name "Tamal de Olla" translates to "tamale from the pot", referring to the cooking method used to prepare this dish.
Ingredients[edit | edit source]
The main ingredients of Tamal de Olla include corn dough, chicken, pork, beef, onions, garlic, bell peppers, tomatoes, olives, raisins, capers, and spices. The ingredients can vary based on personal preference and regional variations.
Preparation[edit | edit source]
The preparation of Tamal de Olla involves several steps. First, the meat is marinated in a mixture of spices, onions, garlic, and bell peppers. The corn dough is then prepared and spread onto plantain leaves. The marinated meat, along with other ingredients such as olives, raisins, and capers, is placed on top of the dough. The plantain leaves are then folded to encase the ingredients, forming a parcel. These parcels are placed in a pot, hence the name "Tamal de Olla", and cooked until the dough is firm and the flavors have melded together.
Cultural Significance[edit | edit source]
Tamal de Olla holds a significant place in Panamanian culture. It is often served during special occasions and celebrations, such as Christmas and New Year's Eve. The dish is also popular in other Latin American countries, with each region adding its own unique twist to the recipe.
Variations[edit | edit source]
There are several variations of Tamal de Olla, depending on the region. Some versions may include different types of meat, such as turkey or fish, while others may use different types of dough, such as rice or potato dough. Despite these variations, the basic preparation method remains the same.
See Also[edit | edit source]
References[edit | edit source]
- Traditional Panamanian Recipes: Tamal de Olla. Panama City: Panamanian Ministry of Culture, 2010.
- The World Cookbook: The Greatest Recipes from Around the Globe. Santa Barbara, CA: ABC-CLIO, 2014.
External Links[edit | edit source]
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