Guanime

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Guanimes a dish that can be tracked back to pre-Columbian era in Puerto Rico.

Origin[edit]

Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They are then boiled like tamales and hallacas. Taínos in Puerto Rico also mashed cassava and yautia (xanthosoma) into the cornmeal masa and wrapped these root and cornmeal guanimes in cassava leaf. This later became the modern day pasteles.

Modern Puerto Rico[edit]

There are two well known guanimes in Puerto Rico one made with cornmeal or cornflour and the other with flour. Both guanimes masa are cooked with coconut milk and honey with added grated plantain or yucca in the masa. The masa is then put onto banana leaves formed into small logs and wrap. When done the wrap guanimes are boiled in salt water with plantain peels. They are served with salted cod fish stew.

See also[edit]