Description
Cornmeal Dumplings (Guanimes) are dumplings that consist mainly of cornmeal and coconut milk. The dough (cornmeal mixture) is then shaped like our traditional pastel or into small logs and wrapped in banana or plantain leaves. They are boiled in salt water, but I prefer to steam them. The Guanimes are usually served with stewed codfish or stewed codfish with eggplant.
Scale
Ingredients
- 2 cups fine yellow cornmeal
- ¼ cup sugar
- 1 teaspoon lite salt or to taste
- 2 cups coconut milk, stir coconut milk content
- 4 tablespoons margarine made with extra virgin olive oil
- 12 plantain or banana leaves, cut into 8x8 or 8x6 inches, and wipe clean with wet cloth
- 24 kitchen strings (twine), cut into 10 inches long
Instructions
- Mix the dry ingredients into a bowl (cornmeal, sugar and salt) and stir until well blended, using a whisk.
- Pour the coconut milk and add the margarine. Mix until a dough is formed.
- Allow the dough to rest in the refrigerator for 30 minutes to thicken.
- Place 2 tablespoons of cornmeal mixture on top of leaf, leaving 1-inch border on sides and bottom of plantain leaf.
- Gently fold the plantain leaf, covering the dough completely, forming a small log. Roll the dough several times until it is totally wrapped in the plantain leaf.
- Tie a knot at each end of the plantain leaf with a kitchen string. Set aside and continue this process
- Steam the guanimes for 30 to 40 minutes.
- Lift the guanimes from steamer basket by its string.
- Unwrap and serve with Stewed Codfish or Stewed Codfish with Eggplant.
- Category: Bread or Dumpling
- Method: Steaming
- Cuisine: Puerto Rican
Keywords: Guanimes, cornmeal dumplings, dumplings, guanimos