Panamanian corn breads. The fresh corn breads are one of the easiest dishes to prepare and very typical of Panama. They are simply a mixture of cooked corn in its own husks, which can be enjoyed with delicious chicharrones or butter.
The breads have their roots in the colonial era, where the fusion of native ingredients like corn with European culinary techniques took place.
Through a series of steps that combine the ingredients, a soft and aromatic dough is obtained, which is then carefully shaped into the breads. Once ready, they are cooked inside their banana leaf wrappers. Let’s get started!
Panamanian Corn Breads
Ingredients
20 Fresh corn ears
Corn husks
Salt and sugar
Twine or strips of corn husks
Preparation
Step 1 : The corn husks must be removed carefully, and the silk strands taken out.
Step 2 : To do this, make a small incision at the base of the husk with a pointed knife and then twist to extract the husk.
Step 3 : Next, cut the kernels from the cob with a knife and pass them through a mill.
Step 4 : Add salt and sugar to taste to the resulting mixture and stir well with a spoon.
Step 5 : Then, take the corn husks and place a portion of the mixture inside, wrap them in the same husks, and tie with strips or twine.
Step 6 : Cook the breads in boiling water for 40 minutes until they harden, then remove from the water and let drain.
Step 7 : To serve, you can remove the breads from the husks and enjoy them hot or cold according to your preference.
Preparation (simple version)
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