Tamales are are Latin American/Spanish patholi/adas. Ok, thats simply putting it. Being a Konkani from Kerala, I am used to (have grown up with ) patholi or ada or ela ada . These are sweet or savoury rice flour morsels where the batter is put on a banana leaves or even turmeric leaves and steamed till done. Tamales are morsels made with masa (cornmeal) dough and along with veggies or meat and steamed in corn husks or in certain cases banana leaves as well. Pamonhas are brazilian tamales where corn is grated,mixed with sweetner and milk and steamed/boiled in corn husks. These are usually associated with Festas Juninas celebrations there. As usual I have used the recipe from here and I can't say I have succeeded in creating perfect pamonha,but tasty they were.
Fresh Ears of Corn : 3
Sugar: 2 bsp + as per taste
Salt: a pinch
Cold milk: 2 tbsp
Corn husks : for steaming
Gently remove the corn husks and keep aside. Make sure they are not torn as they have to hold the corn batter.
Grate the corn cobs in a big bowl. Sieve this extract to remove the solid particles. I did not do this and texture of my pamonha is grainy. But it never affects the taste.
To the sieved juice,add sugar and a pinch of salt.Mix well till sugar dissolves.Add in milk and mix well.
Now take trim the husks into rectangles. Using the original recipe words,
"Using a corn cob as a mold, wrap the cob in at at least four husks, remove the cob, and tie one end of the package of husks securely with kitchen twine. Carefully fill each package with the liquid corn mixture, then tie the other end of the package with twine tightly."
Now I did not use the corn cob as a mold,but simply tied the twine at one end using three husks.Then I put two-three tbsp of batter into it and closed it by tying the other ends together. The collage looks like this