Tamal tolimense

Tamal tolimense is a steamed parcel of seasoned corn dough wrapped in plantain leaves, made in the Tolima department of Colombia. It is one of the regional variants of the tamal found across the country.

What it really is

The dough is made from ground nixtamalized corn (masa) mixed with broth and fat, usually lard or pork fat, and colored and flavored with annatto. Each parcel is filled with pieces of chicken and pork, often with rice, chickpeas, carrot, pepper strips and hard-boiled egg, and sometimes with a little onion and garlic sofrito. The filling and dough are placed on a square of plantain leaf, folded into a package, tied with string, and steamed or boiled until the dough sets.

It is distinguished from the tamal santandereano and tamal boyacense by its use of rice and chickpeas and by the size of the parcel, which is typically large and dense. Other Colombian tamales, such as the tamal valluno, are wrapped in banana leaf and use a different dough and seasoning. Recipes vary from household to household and from cook to cook.

How it's served

• Served hot for breakfast or lunch, often with a cup of hot chocolate or coffee.
• Unwrapped at the table, with the plantain leaf kept under the parcel as a plate.
• Commonly eaten with the hands or a spoon, with hot sauce (aji) on the side.
• Frequently sold as street food or at weekend markets in Tolima.

How to write it on the menu

• Name the dish as Tamal tolimense and list the main fillings: chicken, pork, rice and chickpeas, wrapped in plantain leaf.
• State that the dough is made with corn and fat (lard or pork fat), and that it is not suitable for vegetarian or vegan guests.
• Flag that eggs are part of the filling in many versions.
• Note whether the parcel is served unwrapped or still in its leaf, and whether aji is provided.