Editing Tamale (section)

==Caribbean==
{{More citations needed section|date=February 2025}}
===Cuba===
In [[Cuba]], before the 1959 Revolution, street vendors sold Mexican-style tamales wrapped in corn husks, usually made without any kind of spicy seasoning. Cuban tamales being identical in form to those made in [[Mexico City]] suggests they were brought over to Cuba during the period of intense cultural and musical exchange between Cuba and Mexico after the 1920s.{{Citation needed|date=September 2016}}

A well-known Cuban song from the 1950s, "{{Lang|es|Los Tamalitos de Olga}}", (a [[cha-cha-cha (music)|cha-cha-cha]] sung by [[Orquesta Aragón]]) celebrated the delicious tamales sold by a street vendor in [[Cienfuegos]]. A peculiarly Cuban invention is the dish known as {{Lang|es|tamal en cazuela}}, basically consisting of tamale masa with the meat stuffing stirred into the masa, and then cooked in a pot on the stove to form a kind of hearty cornmeal porridge.<ref>{{cite web|last1=Three Guys From Miami|title=Cuban Tamal en Cazuela|url=https://icuban.com/food/tamal_cazuela.html|website=Three Guys From Miami|access-date=27 January 2017|archive-date=2 February 2017|archive-url=https://web.archive.org/web/20170202031054/https://icuban.com/food/tamal_cazuela.html|url-status=live}}</ref>

===Dominican Republic===
In the [[Dominican Republic]], {{Lang|es|guanimo}} are Dominican tamales stuffed with ''[[picadillo]]''. The name {{Lang|es|guanimo}} has its origin in the native [[Taino|Taíno]]s.

===Puerto Rico===
''[[Guanime]]'' is a [[Puerto Rican cuisine|Puerto Rican dish]] that can be traced back to pre-Columbian times. It consists of corn masa that is stuffed with beans, seafood, nuts, or meat, and then wrapped in corn husks slowly cooked on a grill.

{{Lang|es-pr|Guanimes}} are prepared in a plain version, without the stuffing, and served with stewed salted cod fish. Since the arrival of Europeans, {{Lang|es-pr|guanimes}} have lost their stuffing. Contemporary {{Lang|es-pr|guanimes}} are made with corn masa seasoned with coconut milk, lard, broth, and annatto, wrapped in a banana leaf or corn husk.

The several versions of {{Lang|es-pr|guanimes}} can be made with green plantains, [[cassava]], and a sweet version made with sweet plantains and cornmeal.

The {{Lang|es-pr|guanime}} is also related to the [[pasteles|pastel]], a root tamale dating to around the same time as the native Taíno {{Lang|es-pr|guanimes}}.

===Trinidad and Tobago===
In [[Trinidad and Tobago]], the dish is called a ''pastelle'' and is popular in many households during the entire Christmas season and New Year celebrations. It is usually made with cornmeal and filled with cooked, seasoned meat (chicken and beef being the most popular), raisins, olives, capers, and other seasonings. The entire ''pastelle'' is wrapped in a banana leaf, bound with [[twine]] and steamed. When fully cooked, the banana leaf is removed to reveal the brightly yellow-colored dish. It is often enjoyed as is or along with a meal. The sweet version is called ''paymee''.<ref name="Albala300">{{cite book|author=Ken Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA1-PA300|access-date=4 August 2012|date=25 May 2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|page=300}}</ref>
[[File:Blue drawers.jpg|thumb|Jamaican ''tie-a-leaf'' or ''blue drawers (duckunoo)'' in a [[banana leaf]].]]
[[File:Jamaican cornmeal duckunoo.jpg|thumb| Jamaican ''tie-a-leaf'' made with ''cornmeal, sugar, coconut milk, spices, vanilla and raisins.'']]
===Jamaica===
In [[Jamaica]], there is a traditional dessert called [[duckunoo]] or ''duckanoo'', also referred to as ''tie-a-leaf'' or ''blue drawers'' (draws).<ref>{{Cite web |date=2013-08-01 |title= Sweet treat for Jamaican foodies|url=https://jamaica-gleaner.com/gleaner/20130801/cook/cook1.html|access-date=2024-12-06|newspaper= Jamaica Gleaner|language=en}}</ref> It is a variation of ''tamal dulce (sweet tamale)'', and is typically made with batata or sweet potato, coconut, and/or cornmeal, spices like cinnamon, nutmeg and anise, brown sugar, coconut milk and vanilla. Sometimes, raisins and grated green banana are added. The mixture is tied up in a banana leaf or corn husk, and then cooked in boiling water. 

Similarly, it is also made in [[Belize]], [[Haiti]], [[French Guiana]] and some other [[Caribbean]] islands. Other names include: ''dokonon'' (in French Guiana), ''doukounou'' (in Haiti), ''paime'' (in Trinidad & Tobago), penmi (in St Lucia) and ''dukunu'' / ''ducunu'' or ''tamalito'' (in Belize).