Riguas Hondureñas
Riguas are a traditional Honduran delicacy, particularly from the western regions, made from fresh corn masa, often seasoned with a touch of sugar and salt, then cooked on banana leaves. They are typically served with cream or cheese.
🧂 Ingredients
- 4 cups Fresh corn kernels
- 1/2 cup Masa harina (corn flour)(optional, for binding if corn is very wet)
- 1/2 tsp Salt
- 2 tbsp Sugar
- 1 tbsp Margarine or butter(melted)
- 1/4 cup Milk(or as needed for consistency)
- sufficient quantity Banana leaves(cut into rectangles, softened)
👨🍳 Instructions
- 1
In a blender or food processor, combine the fresh corn kernels, salt, sugar, melted margarine, and milk. Blend until a smooth, thick batter forms. If the mixture is too liquidy, add the masa harina gradually until it reaches a thick but pourable consistency.
💡 Tip: The consistency should be similar to pancake batter. - 2
Prepare the banana leaves by cutting them into approximately 6x6 inch rectangles. If they are stiff, briefly pass them over a low flame or dip them in hot water to make them pliable.
💡 Tip: Softened leaves are less likely to tear when folding. - 3
Heat a griddle or flat pan over medium-low heat.
💡 Tip: A non-stick surface is recommended. - 4
Place a softened banana leaf on the griddle. Spoon about 3 tablespoons of the corn batter onto the center of the leaf.
💡 Tip: Do not spread the batter too thin. - 5
Fold the banana leaf in half, enclosing the batter. Cook for about 3-5 minutes per side, until the batter is cooked through and the leaf shows slight char marks.
💡 Tip: The leaf will help steam and flavor the riguas. - 6
Carefully remove the riguas from the banana leaves. Serve warm.
💡 Tip: Riguas are traditionally served with Honduran cream (crema), queso fresco, or butter.
💡 Pro Tips
- ✓If fresh corn is not available, you can use frozen or canned corn, but drain it very well.
- ✓Adjust the sugar and salt to your preference.
- ✓For a more authentic flavor, use a drizzle of condensed milk on top.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a pinch of anise seed in the batter.
- Serve with a side of shredded cheese or a dollop of sour cream.