Ingredients
4 Green bananas
2 green plantains
3 lbs. taro
1 tbsp. salt
5 tbsp. bitter orange (juice)
1 cup cream
For the fish mixture
2 lbs. salt cod prepared
1 pkg. banana leaves
2 cubanelle peppers
2 onions
2 tbsp. tomato paste
12 oz. coconut milk
3 tbsp. olive oil
Stuffed Manzanilla olives and roasted peppers to taste
Aluminum foil
Cooking twine cut into 16 pieces
For the base
Grate the first three ingredients then add in all the other ingredients and mix well. Set aside for later.
Preparation
Preheat oven to 350°F.
Cut the banana leaves in half widthwise. Cut the aluminum foil into squares the size of the banana leaves. Fill a large pot with water and bring to a boil. Mince the garlic and onions sauté in a pan with the olive oil add the tomato paste, salt cod and the coconut milk let simmer to reduce and thicken sauce. By this time the salt cod should break into small pieces. Remove from the stove. Let cool. Take a leaf and add ¾ cup of the base filling to the center of the leaf creating a small well in the middle next add 2 large tbs. of the fish mixture into the well then add olives and peppers to taste. Fold base filling to cover well and wrap the banana leaf around the tamale then wrap the twine around the tamale to secure it from opening. If you are unsure of the wrapping; take a piece of aluminum foil and re-wrap the tamale folding all sides of the aluminum. Repeat until all ingredients are used. Place the wrapped tamales in the boiling water and cook for 30 mins. Remove the tamales from the boiling water and set aside to cool enough to handle. Remove foil and twine serve with a garden salad.