Jibaros

Norma Carr
1984 Puerto Rican Cooking Show Demonstrator

• 1 (1-lb.) box salted cod
• 18 lg. Ti leaves
• 3 c. sofrito
• 3 c. water
• 1½ c. cornmeal
• ½ c. achiote oil

Soak cod in water for 15 minutes; drain. Place in saucepan and cover with water. Heat slowly for 10 minutes; drain. Repeat until cod is no longer salty to taste; shred. Rinse ti leaves; remove stems and fibrous parts of veins. Wilt in hot water; dry and cut into 8-inch lengths. In a saucepan, combine cod and sofrito. Bring to a boil, lower heat and simmer for 10 minutes; set aside. In a medium saucepan, bring the 3 cups water to a boil. Add cornmeal and remove from heat, stir vigorously until mixture is smooth. To make filling, combine cod and cornmeal mixtures. Mix well. Spread one teaspoon achiote oil on each ti leaf piece. Spread ¼ cup of the filling on the oil. Fold leaf lengthwise over filling to form a 3-inch roll. Tie each end with string. Repeat until all filling is used. Steam for 30 minutes. Serve with Sofrito for Jibaros. Makes 36 rolls.