Basic Cooking Recipes
Beans and Grains Recipes
Soul Food Recipes
Soup and Stew Recipes
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1 lb. yellow cornmeal
2 cups milk
2 cinammon sticks
1/4 c. flour
1 tsp. salt
8-10 banana leaves*
3 qts. water with salt
In a bowl, combine the yellow cornmeal and the flour and set aside.
Pour the milk in a saucepan; add the salt and cinammon sticks which you will bring to a boil.
Remove the cinammon sticks after it boils and add the milk slowly to the cornmeal and flour.
Mix well until all the liquid is absorbed.
Now cut the plantain leaves in pieces so you can wrap about 1/4 cup of the mix in each square. (Approximately 8x8 inches)
Place the mix in the center of the banana leaf and fold the sides and ends up.
Tie each end with butcher's twine.
Repeat this until all of the mix has been used.
In a very large pot, bring the water with salt to a boil and add the guanimes.
After you have placed the guanimes in the boiling water, bring the heat down to a simmer and cook for about an hour.
After they are done, just unwrap the guanimes and place on a platter.
You can serve with salted codfish, (bacalao) or any fish dish, stews or just with mojito isleño.
You may also use parchment paper instead of banana leaves.
I also tie the ends up without wrapping it like the pasteles.
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