Today’s recipe is an adaptation of a classic and very popular dish from Panama and the Colombian Caribbean Coast. The “bollos” have and indigenous origin and are made with maize, cassava or banana wrapped in corn husks and boiled or parboiled in water.
In Panama these “bollos” could be Blancos (White), made with White corn and wrapped in sugar cane leaves. Or Preñaos (pregnant), stuffed with beef or pork stew, very traditional in La Chorrera. Also we may find them made of Cassava or sweetcorn (amarillos/yellow) stuffed or not, some are sweetish and others are more salty, with cheese, coconut and/or anise.
Normally I can’t find corn husks or sugar cane leaves here in Madrid, so this recipe is a fantastic way of recreate a Panamanian classic no matter where we are. Besides, it has a very nice presentation. You will get a lot of ohhs and ahhs, that’s for sure!
- 6 sweet corn ears
- 1 cup evaporated milk
- 4 tbsp. butter
- 1 tsp. of salt
- 2 tbsp. flour
- 3 eggs
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 cup shredded fresh cheese.
Wash the sweetcorn ears and thresh with a sharp knife. Scrape the cob with the back of the knife to remove all the pulp. Pour all ingredients into a blender and grind until corn is well milled. Pour into a well-greased ring or Bundt pan.
Cover with foil and bake in a water bath at 180 ºC (350 °F) for approximately 30 minutes or until a toothpick inserted comes out clean.
This weekend I’ll be leaving for the beach. I will try to program some posts for those days that I’ll be away and also I’ll try to write something while I’m there. But all this is only wishful thinking… I hope that during these last three days I’ll be able to achieve everything…whish me luck!!