Preparation

The meats are marinated with capers and their vinegar, garlic, onion, salt, pepper and cumin and left to marinate refrigerated for two days. The dough is dissolved in water, strain it and add salt, half the hogao, the meats, the vegetables, the potatoes and stir well.
for the wrapping, clean and roasted banana leaves are used that are cut into squares of 25 to 30 centimeters.
Put a portion of the preparation on two banana leaves, close it with the first leaf and reinforce it with the second, tie it tightly with a liana or cabuya and cook in boiling salted water for 1 ½ hours. the pot is covered with banana leaves and covered.

Ingredients

  • mass
  • 1 and ½ pounds (750 grams) of threshed corn
  • it is put to soak in water for three days, changing the water daily, it is drained and ground with a little water and it is kneaded well.
  • hogao
  • 10 ripe tomatoes
  • 6 long onion stalks
  • 4 big onions
  • 4 cloves of garlic
  • 1 paprika
  • 2 sweet peppers
  • saffron dissolved in water
  • salt, pepper and cumin to taste
  • 3 tablespoons of lard or oil
  • heat the oil and fry all the ingredients over medium heat, stirring until a smooth sauce is obtained (20 minutes approx.)
  • filling
  • 2 pounds of pork ribs
  • 2 pounds of pork
  • ½ pound thin bacon
  • 3 pounds yellow potatoes
  • 1 pound carrot
  • ½ pound green peas
  • ¼ pound capers
  • 4 hard-boiled eggs, sliced
  • 2 cloves of garlic
  • 2 long onion stalks
  • salt, cumin and pepper to taste