Tamale
Tamale
Tamale (pronounced: təˈmɑːli) is a traditional Mesoamerican dish made of masa (a dough made from nixtamalized corn), which is filled with meats, cheeses, fruits, vegetables, or chilies, then wrapped in a corn husk and steamed until firm. The word "tamale" comes from the Nahuatl word "tamalli", which means "wrapped".
Etymology
The word "tamale" is derived from the Nahuatl language, spoken by the Aztecs and other Mesoamerican civilizations. The original word, "tamalli", translates to "wrapped", which describes the process of making tamales by wrapping them in corn husks before cooking.
Related Terms
- Masa: A type of dough used in Latin American cuisine, particularly for making tamales, tortillas, and other similar dishes.
- Nixtamalization: A process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.
- Corn Husk: The leafy outer covering of a corn ear, used in the preparation of tamales as a wrapper.
- Steaming: A method of cooking using steam, often used in the preparation of tamales.
External links
- Medical encyclopedia article on Tamale
- Wikipedia's article - Tamale
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