Traditional Plain Bollo
Recipe category
Country
Region
Source
Fuente: Escuela Taller de Artes y Oficios de Santa Cruz de Mompox (2011)
Number of servings
10
Difficulty
Medium
Ingredients
1500
gr shelled corn, soaked overnight
1
tsp salt
25
piece(s) bijao leaves
pita or majagua fiber
250
gr hard queso costeño, ground (optional)
1
tbsp anise seeds (optional)
Directions
- Remove the corn from the water and grind it. Pass the resulting dough through a strainer to remove the bran.
- Add salt, ground cheese, and anise seeds to the corn dough, and grind everything again.
- When the mixture is ready, knead it, form the bollos, and wrap them in bijao leaves: take one leaf and place the bollo in the middle, cover with the second leaf, fold the edges of the leaves as if closing a package, and tie with pita or majagua fiber. Once wrapped, cook the bollos in boiling salted water for 30 minutes.