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Guanimos are a prepared food that can be traced back to the pre-Columbian era in Puerto Rico.

Origin

Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They are then boiled like tamales and hallacas. Taínos in Puerto Rico also mashed a variety of tubers and squash into the cornmeal masa. This later became the modern day pasteles.^[1]

Modern Puerto Rico

There are two well known guanimos in Puerto Rico one made with cornmeal or cornflour and the other with flour. Coconut milk, anise, honey, grated plantain or cassava can also be added. A small amount of the dough (masa) is then put onto banana leaves forming into small logs, wrap and tied on both ends. Once wrap they are boiled in salt water. They are then served traditionally with salted cod fish stew.

References

^ Aboy Valldej́uli, Carmen (1983). Cocina Criolla (in Spanish). Pelican Publishing Company. pp. 320–321. ISBN 9780882894294.

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[1] Aboy Valldej́uli, Carmen (1983). Cocina Criolla (in Spanish). Pelican Publishing Company. pp. 320–321. ISBN 9780882894294.

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 ==Modern Puerto Rico==
-There are two well known guanimes in Puerto Rico one made with cornmeal or cornflour and the other with flour. Coconut milk, [[anise]], honey, grated plantain or cassava can also be added. A small amount of the dough ''(masa)'' is then put onto banana leaves forming into small logs, wrap and tied on both ends. Once wrap they are boiled in salt water. They are then served traditionally with salted cod fish stew.
+There are two well known guanimos in Puerto Rico one made with cornmeal or cornflour and the other with flour. Coconut milk, [[anise]], honey, grated plantain or cassava can also be added. A small amount of the dough ''(masa)'' is then put onto banana leaves forming into small logs, wrap and tied on both ends. Once wrap they are boiled in salt water. They are then served traditionally with salted cod fish stew.
 ==See also==