Ayaca

Directions

To prepare 'Ayaca Leaves' (plantain or banana leaves):
Cut the leaf in approximately 40 to 20cm and boil them for 15 minutes with

• salt
• 1 teaspoon of vinegar

Drain, discarding water, smear a little fat on the leaves and place them in the fridge for later use.

For the filling:

• 2 lbs. Chicken (preferably whole legs) wash in lime juice
• 1 lb. pork chop

Put the chicken and the pork in a large pan with:

• 2 Tbs. tomato paste
• 3 Tbs. butter
• 3 Tbs. vegetable oil
• 1 chicken bouillon cube
• garlic powder, curry, chicken broth, oregano, soy sauce, salt and
  pepper to taste.

Close the pan and continue cooking for a few minutes. Then just before it starts boiling remove the chicken and pork. De-bone the chicken in to small pieces and chop the pork also in small pieces. Add a bit of the marinade to the chicken to keep it from drying and set aside.

To make the dough put in a pan:

• 1 1/2 cup of fresh milk
• 1 1/2 cup water

and just before it starts to boil add :

• 1 Tsp. salt
• 1 Tsp. cumin
• 2 Tsp. sugar
• 4 Tbs. of the marinade

Mix it well and remove from the stove. Slowly while stirring add:

• 3 cup flour (corn-meal white)

Spread some dough on the leaves and not too thick. Put on the dough :

• 1 Tbs. chicken with a little sauce
• 1 piece a pork
• 1 prune (dried)
• some raisins
• 1 olive
• 1 slice pickle
• 1 cashew (nut)
• 1 dice of ham
• a little bit piccalilli
• 1 baby onion

Fold the ayaca leaf close then put another leaf on the folded side, and fold again. Then tie the ayaca with a string. Then boil them in water with salt for 1 hour. It's ready to eat ! You can store it also in the freezer for later.