Sorullitos De Maiz Taino
1¼ cups corn meal1 tsp. salt
1 tsp. sugar
2 tbsp butter
2 cups water
1 cup shredded cheese (or Queso de bola)
In a medium saucepan boil the water. Add salt, sugar, butter, cornmeal and stir until it forms a softball that separates from the sides of the pot. Remove from heat.
Add the cheese and stir.
Cover with clean dishcloth and wait 5 minutes or so. Then form the sorullitos by scoping about a heaping teaspoon, forming a ball first, then rolling with your hand on the counter into a stick or sorullito. They typically are about the length of the index finger and not too thick.
Fry in plenty of oil until golden over medium-high heat.
This makes a great appetizer and also goes great with soup, or is served with café con leche for breakfast or during the traditional afternoon coffee.
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Spanish Version
English version
The process our ancestral grandmothers used to make Taino Yuka bread took several days.
Today cassava is made from sweet Yuka and the processing time is cut in half....as it does not have poison juice. Now you can buy sweet yuka grate yourself or buy the Yuka already grated almost as fine as flour and make your own cassava bread at home.
Do not forget to say a prayer or sing one as some things some things must not change. Here is another tidbit there is a Yuka celebration in Boriken every year...This youtube video is one of many on how to make bread and other treats from what our ancestors cultivated eons ago. Enjoy
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