Happy New Year everyone! Sarah here- I'll be bringing you many new posts from here on out (part of my new year's resolution...). I hope that the holidays found you all happy and healthy...
In the jungle, the holidays seem to bypass us. But for what it lacks in brisk air (snow) and holiday glee (lights, decorations, holiday music) we make up for in our traditions.
This year we started the season off right with 'Andrew's smoked chicken' for Thanksgiving.
In mid-December we got into the spirit at the Esperanza fiestas. Fortunately (in my opinion) we didn't witness any gorings this year....but we did see a new addition to the show- a juggling circus performer....
Soon thereafter, we erected our brand-new Christmas tree (with lights!)- or tee as Kemper called for it every morning when she awoke. Thanks Grandmas!
On the Friday before Christmas, GmK and I spent an entire morning elbows-deep in tamale making. Tamales are a mainstay for Christmas in Costa Rica. Entire families (of 9, 10, often more) will get together and pitch in to create hundreds of the little tasty packets. The process was incredibly interesting and labor intensive. First, you collect palm fronds from banana trees- making sure not to allow the fronds to bend, tear, or touch your clothing - like coconut- it stains.
The fronds must then be prepared in one of two manners. They may be sanitized over an open flame and then torn or cut into sheets (my favorite), or cut into sheets and then boiled and wiped clean.
It takes a special touch (and years of practice) to properly tear the sheets. The fronds are segmented and want to rip when handled without the proper finesse.
Then the (mountains) of innards must be diced, chopped, smashed, ground, sauteed, and sampled for perfection. The base of the tamale is a corn-meal dough, that traditionally is ground by hand after the corn kernels have been twice boiled over an open flame.
The kernels are ground together with fresh garlic cloves, onions, and sweet pepper.
The dough is spiced (with juices from the cooked pork, salsa Lisano, etc.) and manipulated to the correct consistency for patty making. The patty is placed on the center of the prepared banana leaf sheet, then topped with pieces of: par-cooked rice, cooked pork, peas, garbanzo beans, potatoes, carrots, onions, and hot peppers.
The packet is delicately (yet firmly) folded around the ingredients, and then wrapped in an outer sheet to seal out any water when boiled. Two packets are then placed seam-side in and tightly bond in preparation for their long boiling water bath.
After hours of boiling together, the packages are then removed from the water and left to cool (making room for another round to boil). At this point, everyone in the house is drooling at the mouth from the delicious wafting aromas.
Finally, the moment we have all been waiting for....Unwrap, and enjoy!
Thank you, Mirian, for including us in your family tradition. We love experiencing the tastes, textures, and colors of Costa Rica. Que rico!
Well folks, that's all for now. Be sure to stay tuned for reports on Erik's deep sea fishing adventures (TUNA!!), Kemper's 1st Birthday, and much, much more....
In the jungle, the holidays seem to bypass us. But for what it lacks in brisk air (snow) and holiday glee (lights, decorations, holiday music) we make up for in our traditions.
This year we started the season off right with 'Andrew's smoked chicken' for Thanksgiving.
In mid-December we got into the spirit at the Esperanza fiestas. Fortunately (in my opinion) we didn't witness any gorings this year....but we did see a new addition to the show- a juggling circus performer....
Soon thereafter, we erected our brand-new Christmas tree (with lights!)- or tee as Kemper called for it every morning when she awoke. Thanks Grandmas!
On the Friday before Christmas, GmK and I spent an entire morning elbows-deep in tamale making. Tamales are a mainstay for Christmas in Costa Rica. Entire families (of 9, 10, often more) will get together and pitch in to create hundreds of the little tasty packets. The process was incredibly interesting and labor intensive. First, you collect palm fronds from banana trees- making sure not to allow the fronds to bend, tear, or touch your clothing - like coconut- it stains.
The fronds must then be prepared in one of two manners. They may be sanitized over an open flame and then torn or cut into sheets (my favorite), or cut into sheets and then boiled and wiped clean.
It takes a special touch (and years of practice) to properly tear the sheets. The fronds are segmented and want to rip when handled without the proper finesse.
Then the (mountains) of innards must be diced, chopped, smashed, ground, sauteed, and sampled for perfection. The base of the tamale is a corn-meal dough, that traditionally is ground by hand after the corn kernels have been twice boiled over an open flame.
The kernels are ground together with fresh garlic cloves, onions, and sweet pepper.
The dough is spiced (with juices from the cooked pork, salsa Lisano, etc.) and manipulated to the correct consistency for patty making. The patty is placed on the center of the prepared banana leaf sheet, then topped with pieces of: par-cooked rice, cooked pork, peas, garbanzo beans, potatoes, carrots, onions, and hot peppers.
The packet is delicately (yet firmly) folded around the ingredients, and then wrapped in an outer sheet to seal out any water when boiled. Two packets are then placed seam-side in and tightly bond in preparation for their long boiling water bath.
After hours of boiling together, the packages are then removed from the water and left to cool (making room for another round to boil). At this point, everyone in the house is drooling at the mouth from the delicious wafting aromas.
Finally, the moment we have all been waiting for....Unwrap, and enjoy!
Thank you, Mirian, for including us in your family tradition. We love experiencing the tastes, textures, and colors of Costa Rica. Que rico!
Well folks, that's all for now. Be sure to stay tuned for reports on Erik's deep sea fishing adventures (TUNA!!), Kemper's 1st Birthday, and much, much more....
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