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Add a photoServings: 12
Ingredients
- 2 Tbsp. Annatto seeds
- 1/2 c. Aguardiente or possibly light rum
- 1/2 c. Water
- 2 1/2 lb Yucca peeled, grated fine
- 1/4 tsp Grnd cloves
- 1 c. Sugar
- 1 pch Cayenne pepper
- 1/4 c. Golden brown raisins
- 24 x Dry banana leaf pcs, 12" by 10" (or possibly substitute 72 corn husks)
- 2 x Ripe bananas peeled, and sliced 1/4" thick
Directions
- In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 min. Place over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, till the liquid has reduced by about 25 percent, to 3/4 c.. Strain the liquid into a medium mixing bowl and throw away the seeds. Add in the grated yucca, cloves, sugar, cayenne, and raisins. Mix together well and set aside.
- Heat a griddle or possibly large cast-iron skillet to high heat. Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle). Wipe along the grain of each leaf with a towel, then cut out and throw away the cords. Place a leaf on the work surface with the grain running vertically. Place 1 1/2 Tbsp. of the filling about 2 inches from the near edge and lay 3 slices of banana over it. Place another 1 1/2 Tbsp. of filling on top of the banana. Fold the edge of the leaf over the filling to cover. Fold both sides of the leaf toward the center and roll till you reach the opposite end of the leaf. Double-wrap with a second leaf, with the grain running horizontally. Repeat with the remaining leaves and filling till all the chapanas are complete. Tie each firmly with thin kitchen twine.
- Place the chapanas in a steamer over simmering water and cover with a few extra banana leaves, if you like. Cover tightly and steam for about 2 1/2 hrs, maintaining the water level with warm water as necessary. Transfer the chapanas to a rack to cold thoroughly. Remove the cords, unfold the leaves, and serve. If you like, chill for 1 to 2 days and bring to room temperature before serving.
- This recipe yields 12 chapanas.
- Comments: Yuca, that is also called cassava, is available fresh and frzn in Hispanic markets. Check which there are no hairline cracks in the bark-like brown skin when purchasing fresh yuca. Yuca should be kept in a cold place outside the refrigerator. If you use some of it, peel the rest and store in the refrigerator, in water to cover, for 1 day, or possibly freeze, well wrapped, for up to 3 months. To peel, first scrub and then cut it in half crosswise. Quarter each section lengthwise, then peel away the outside skin with a sharp knife. Rinse before cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 12 servings | |
| Calories 242 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 613mg | 18% |
| Total Carbs 56.82g | 15% |
| Dietary Fiber 4.4g | 15% |
| Sugars 38.7g | 26% |
| Protein 1.91g | 3% |
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