 Nacatamal in Nicaragua being served and ready to eat | |
| Place of origin | Nicaragua[1][2][3] |
|---|---|
| Main ingredients | Corn (maize)masa,tomatoes,achiote,chilis,potatoes,banana leaves,Corn husks Fillings;rice and meat (e.g.pork,turkey andchicken) |
Anacatamal (Nahuat: Nakatamal,Nakat "meat",tamal "tamale") (Nahuatl: Nacatamal,Nacatl "meat",tamalli "tamale") is a traditionalNicaraguan dish similar to thetamal and to thehallaca.[4][5][6][7][8][9] Nacatamales haveMesoamerican roots, and originated from theNicarao tribes who inhabited western Nicaragua, its name originates from theNawat language and translates to 'meat tamale'.[10][11][12][13][14][15][16] In thepre-Columbian era, the Nicarao used meats likedeer,turkey, andiguana with ingredients such astomatoes,potatoes,chilis,achiote, andherbs to season and increase the nacatamal's flavor before being wrapped in corn husks and steamed. After Spanish conquest, nacatamales were made with introduced meats likepork andchicken. They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks.[17][18] Raisins can also be added, however raisins are optional and not a requirement for nacatamales. Thenacatamal is perhaps the most produced within traditional Nicaraguan cuisine and is typically eaten on the weekend, for dinner, or for breakfast; it is usually eaten together with white bread and a caffeinated drink like black coffee, Coca-Cola or Pepsi. It is common to enjoynacatamales (plural) during special occasions and to invite extended family and neighbors to partake.
Anacatamal is made up of mostlynixtamalizedcornmasa (a kind ofdough traditionally made from a process callednizquezar) andlard, but includes seasonings such as salt andachiote (annatto). This combination is traditionally cooked in a large batch over a wood fire. The result becomes the base for thenacatamal and it is also referred to asmasa. This base is ladled onto plantain leaves used for wrapping into large individual portions. The leaves undergo their own preparation separately. Before anacatamal can be wrapped and brought to the last stage of the cooking process, it must be filled. The filling usually consists of annatto-seasoned pork meat; rice; slices ofpotatoes,bell peppers,tomatoes, andonions;olives; spearmint sprigs; andchile congo, a very small, egg-shaped chile found in Nicaragua. On occasion, prunes, raisins or capers can be added. The masa and filling are then wrapped in the plantain leaves, tied with a string, and made into pillow-shaped bundles. Thesenacatamales are then steamed orpressure-cooked for several hours. The entire process is very labor-intensive and it often requires preparation over the course of two days; it may be necessary to involve the whole family to complete it.
Today it is common to wrapnacatamales in both banana leaf and aluminum foil before cooking. Cooking takes up to five hours and at the midway point thenacatamales are turned over to facilitate even cooking.
