Panamanian Tamales

cook the ground corn until smooth. the water is thrown away and cold water is added to the strainer. once drained it is ground.

Separately, fry the chicken with the chili peppers, onion, coriander, garlic, pepper and salt. then add the tomato paste, tomato sauce and cubes. Cook for 10 minutes and then add enough water to cover the hen well. cover and simmer over low heat until smooth. Add the raisins, olives and capers and cook for 20 more minutes.

finally add the petits-pois to it. if you have very little water you can pour a little more. This strained sauce is added to the corn dough and kneaded until the juice is well distributed and the dough is smooth.

wash the banana leaves well, then place them in a pot of boiling water and drain them immediately. cut the strands of wick long enough that you can tie the tamale. A ladle of dough is poured on each sheet, a dam with the seasonings is placed on top and then half a ladle more of dough is poured, wrapped and tied. this procedure is repeated until all the dough is used.

Put the tamales in a large pot of boiling water and cook for an hour. when they are removed, they are ready to serve.