Hallaca (Venezuelan Stuffed Corn Dough)

What you’ll need

Tap an ingredient as you get it ready.

• Olive oil
• 1 tsp annatto seeds (also called "achiote" or "onoto")
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 4 white onions, sliced
• 1 vegetable stock cube
• 1 mushroom stock cube
• 1 tsp marmite
• 2 leeks, green and white parts cut in 1-inch chunks
• 1 large bunch of fresh herbs (coriander leaf, thyme, parsley, celery)
• 2 packets of spring onions, chopped
• 1 head of garlic, halved
• 1 jar of green olives
• 1 jar of capers
• 1 kg instant polenta meal (coarse corn meal)
• 500 g cooked and mashed new potatoes
• Olive oil
• 2 red bell peppers
• 2 carrots, shredded
• 6 Brussels sprouts, shredded
• 1 handful of green beans, chopped
• 100 g mixed vine fruit
• Cooking wine
• 20 prunes
• 1 can of chickpeas
• 1 jar of mixed pickles in mustard sauce
• 50 g almonds
• 1 can of mock duck or 1 packet of marinated tofu pieces
• 1 can of artichoke hearts
• 1 can of asparagus
• Olive oil
• 2 red onions, sliced
• 1 leek, white part chopped
• 1 packet of mi-cuit (half dried) tomatoes or 1 tube of tomato paste
• 2 red bell peppers
• 2 green bell peppers
• Soy sauce
• Chili sauce
• Ground cumin
• Cooking wine (optional)
• Wheat flour or cornstarch

Let’s make it

1. Step 1

   With a damp cloth, wipe the banana leaves.

2. Step 2

   Heat the banana leaves over a flame (gas cooker, camping fire, etc). The leaves should turn softer and darker, with a distinctive smoky smell.

3. Step 3

   Cut the hard rim without shredding the leaves. Cut in 30 cm segments along the transversal veins

4. Step 4

   In a small pan, warm 5 tsp olive oil with the annatto seeds for 20 minutes over very low heat. The oil should turn red. Strain to remove the seeds.

5. Step 5

   In the meantime, fry the cumin, black pepper, and coriander seeds in 2–3 tsp olive oil in a deep pan.

6. Step 6

   Add the white onion, 5 cups of boiling water, stock cubes, Marmite, chunked leeks, fresh herbs, three-quarters of the chopped spring onions, and garlic head.

7. Step 7

   Simmer this broth for 15 minutes.

8. Step 8

   Put the contents of the pot in a food processor and liquidise it. Strain the mixture very well, keeping the liquid and discarding the solids.

9. Step 9

   Put the broth in a large bowl, then add the annatto oil along with the liquid from the olive and the caper jars.

10. Step 10

    Add the polenta meal, 1 cup at a time, stirring very well. The consistency should be that of a smooth dough.

11. Step 11

    Mix the mashed potatoes with the polenta dough.

12. Step 12

    Test the consistency of the dough: Wrap 1 tsp dough with a small segment of banana leaf. Wrap it in aluminum foil and boil it in water for 15 minutes. If the cooked dough maintain the shape of the banana leaf "package", the dough is ready. If it crumbles or comes out half dissolved in water, then add more polenta meal. If it comes out rock hard, then add more water to the dough. Adjust the salt content as well.

13. Step 13

    Rub olive oil on 2 red bell peppers and grill them all over to char the skin.

14. Step 14

    Remove the skin and seeds and cut in 1 cm-wide strips. Set aside in a small bowl.

15. Step 15

    Vegetables: Combine the carrot, Brussels sprout, and green beans. Set aside in a small bowl.

16. Step 16

    Soak the vine fruit in cooking wine or replacement. Set aside in a small bowl.

17. Step 17

    Soak prunes in cooking wine or replacement. Set aside in a small bowl.

18. Step 18

    Drain chickpeas and set aside in a small bowl.

19. Step 19

    Set pickles aside in a small bowl.

20. Step 20

    Blanch and toast the almonds, and set aside in a small bowl.

21. Step 21

    Drain and chop the mock duck into 1 cm cubes and set aside in a small bowl.

22. Step 22

    Put the olives in a small bowl.

23. Step 23

    Put the capers in a small bowl.

24. Step 24

    Drain the artichoke hearts, cut in quarters and set aside in a small bowl.

25. Step 25

    Drain the asparagus and put it on a plate.

26. Step 26

    Quickly stir-fry the red onion, chopped leek, and the remaining chopped spring onions.

27. Step 27

    Using a food processor, liquidise the tomatoes, and peppers. Add to the cooking onions and leek, and stir for a minute.

28. Step 28

    Add soy sauce, chili sauce, and ground cumin to season. Add some cooking wine if you want. Let it simmer for another minute.

29. Step 29

    Add some flour to thicken. Set the sauce aside in a bowl.

30. Step 30

    Cut a 35 cm-long piece of aluminum foil and put it over the table. Cover with a banana leaf, with the transversal veins along the horizontal axis.

31. Step 31

    Rub oil on the surface of the banana leaf. Put a bit more than half a ladle of dough in the centre of the leaf. Spread with a spoon to make a 14 cm-diameter circle.

32. Step 32

    Put 1 tsp sauce in the middle. Put 1½ tsp shredded vegetables over the sauce. Add 2 olives and 2 capers, one on each corner of the dough. Keep placing the rest of the fillings as in a collage: 1 tsp vine fruit, 1 prune, 2 tsp pickles, 1 tsp chickpeas, 3 cubes of mock duck, 1 asparagus, 2 strips of grilled pepper, and some leaves of parsley.

33. Step 33

    Wrap the filling with the banana leaf (not against the veins). Fold the foil to seal the ends of the banana leaf packet. Then, fold the foil to wrap the whole packet. Tie it with kitchen string. Repeat for the rest of the dough.

34. Step 34

    Boil the hallacas in a covered pot of water for 20–30 minutes. You may have to do this in batches unless you have a huge cauldron.

35. Step 35

    Drain the hallacas and let them cool for 10 hours. Store them in the fridge or freezer if desired.

36. Step 36

    Reheat the hallacas in boiling water, simmering for 10 minutes before eat them. Enjoy your meal!

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