hallaca — Venezuela

Hallaca is a stuffed corn dough parcel, closely tied to Venezuelan Christmas tables. A thin layer of corn masa, colored with annatto, is spread inside a banana leaf and filled with a stew of beef or pork, cooked with onion, pepper, tomato, olives, capers and raisins, then the leaf is folded into a rectangle and tied. It is reported throughout Venezuela as the centerpiece of the December holidays, with families gathering to assemble large batches together, each cook adding their own touch to the filling. Preparation of the stew and dough is often spread over two days ahead of the actual wrapping session. The filling is browned and simmered slowly with vegetables, spices and a splash of wine or beer until it forms a rich, well-reduced stew, then left to cool before assembly. The banana leaves are passed briefly over a flame to soften them, spread with the annatto-colored dough, topped with the cooled stew and a scattering of olives, capers and raisins, then folded, wrapped in a second leaf and tied with kitchen string before being boiled or steamed for one to two hours. Fillings and folding style shift from one Venezuelan region to another, with some cooks adding chicken or pork alongside beef, or almonds and prunes to the mix, while the wrapping method changes how tightly the parcel holds together during boiling. What stays constant is the pairing of masa and banana leaf, and the parcel's place at the holiday table rather than in everyday cooking.