Don’t be afraid to try
the tamalitos available
from the street stalls!
This week we feature cooking
that is influenced by the Mestizo,
who mainly use corn for cooking
some of the most fascinating and
scrumptious foods. But one in particular
and probably the most sought
after is the Tamalitos or as the creole
say “Ducunu”. The name
ducunu is derived from the garifuna
which means ‘boiled cornbread’.
The dish requires ample time for
preparation, but with some quick
easy steps to follow, there should
be no problem getting it done.
Tamalitos are made solely of corn
and are rich in flavor. Here are some
quick easy steps to follow on your
own. First, get a hold of the ingredients;
fresh green corn, 1 small onion,
1 small bell pepper, coconut
milk (optional), 1 stick margarine
melted, ¼ cup vegetable oil, thyme,
salt, and corn meal (optional).
First, take corn and husk it, make
sure to save some of the greener
leaves and place aside. In a bowl,
slice kernel off the corn cob, blend
or grind corn, onion, bell pepper
and coconut milk (optional). Then,
take the husks you saved and spoon
mixture on husk; wrap the tamale
and fold one end whilst leaving the
other end open, then start placing
them standing upright in a pot until
tightly stacked. Lastly, cover the
tamalitos with some corn husks and
fill pot to half with water so as to
avoid water from entering. Cover
and place pot on high heat for 1 to
1 1/2 hours.
The dish is usually eaten as is,
but to make the dish even better it
can be accompanied with stewed
chicken or other stewed meats. The
dish itself is tasty and flavorful; a
sure way to satiate your hunger. This
tasty street treat can be purchased at
several food stalls in San Pedro, including
Monteros’ place situated in
front of the Palace Casino. Join us
next week as we continue to explore
San Pedro’s street treats, Belizean
style.
Click here to return to the main page for Sweet Treats
quick easy steps to follow on your
own. First, get a hold of the ingredients;
fresh green corn, 1 small onion,
1 small bell pepper, coconut
milk (optional), 1 stick margarine
melted, ¼ cup vegetable oil, thyme,
salt, and corn meal (optional).
First, take corn and husk it, make
sure to save some of the greener
leaves and place aside. In a bowl,
slice kernel off the corn cob, blend
or grind corn, onion, bell pepper
and coconut milk (optional). Then,
take the husks you saved and spoon
mixture on husk; wrap the tamale
and fold one end whilst leaving the
other end open, then start placing
them standing upright in a pot until
tightly stacked. Lastly, cover the
tamalitos with some corn husks and
fill pot to half with water so as to
avoid water from entering. Cover
and place pot on high heat for 1 to
1 1/2 hours.
The dish is usually eaten as is,
but to make the dish even better it
can be accompanied with stewed
chicken or other stewed meats. The
