After cooking and milling the corn, we need to make balls with the mix.
These balls are then shaped in the cylidrical shape typical of the bollos.
Next, the bollos are wrapped in palma real leaves.
The last step is to boil the bollos for about an hour.
A nice corn beverage is made with the water used for boiling the corn.
Bollos are a very common dish in many areas of Latin America, especially in Central America, Panama and the Caribbean Coast of Colombia. Each region has different varieties of the dish.
The bollos described in this article are called bollos de maiz viejo, which means old corn bollos. They are made of the mature corn as opposed to the tender corn bollos we already covered in another article.
The making of the bollo consists of several steps: first, the corn grains are taken out of the ear and then boiled for an hour. They are then milled in a manual device until they become a paste. This mix is then shaped as balls of about the same size than a softball ball. Then, the balls are converted into a cylindrical shape.
Next, the cylindrical bollos are wrapped with palma real leaves and then put to boil again for another hour. After time is up, the bollos are put to rest so that they will cool enough to be unwrapped and eaten.
An interesting thing about the bollos is that they could be served still wrapped as breakfast, or they could be served in slides for lunch or dinner. They are usually washed down with corn chicha, a beverage made with the water used to first boil the corn.
Bollos are a very common meal all over Panama and could be found in many places, even at supermarkets.
We thank the kind people of Chiguiri Arriba, at Cocle province for their help with this article.