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hallaca
In Latin American cuisine, an ''hallaca'' ((:aˈʎaka), (:aˈʝaka); alt. spelling, ''hayaca'') is a dish of beef, pork, chicken, fish or other seafoods, mixed with raisins, capers, and olives and wrapped in cornmeal dough, all folded within plantain leaves, tied with strings, and boiled or steamed afterwards. It is typically served during the Christmas holiday. In the Dominican Republic it is known as tamal or ''guanimos'' and is made of cornflour and stuffed with ground meat; In Trinidad and Tobago, hallaca is known as pastelles. In Puerto Rico, hallaca is referred to green banana mashed with milk, annatto oil, and broth. The mashed green banana is then stuffed with meat, seafood, olives, capers, raisins, chick peas, wrapped in banana leaf and then boiled in water, served with arroz con gandules. People usually eat them mostly around the holidays.
==Origins==
The most likely progenitor of the maize body and plantain envelope of ''hallaca'' is the Mesoamerican tamal. Tamal-like dishes, under various names, spread throughout Spain's American colonies as far south as Argentina in the decades following the conquest.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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