• 3 lbs. Chicken
• ¼ lbs. prunes
• ¼ lbs. Raisins
• 1 pc of graded cheese
• 2 can of water (small)
• 1 pack of bread-dough
• 2 green peppers
• parley
• pickels
• green olive
• silver onion

STEAMING OF THE CHICKEN

Clean the chicken properly with lemon.
Season it good with:

• salt
• pepper
• nutmeg
• 1 spoon of curry
• maggi
• 2 or 3 cubes of chicken broth
• onion
• garlic
• Cumin
• Tomato

Cook the chicken with a lot of saus for a good color.
Always put a little white wine. Also cook the chicken with a lot of oil and butter.
When the chicken is steamed, you have to take out the bones and drain the saus for the though and use leftover sauce will go over the chicken.

PREPARATION OF THE DOUGH

3 cups of bread-doug (for the quantity of chicken).
4 ½ cups of milk mixed in hot water.
Put the milk in a deep dish.
Put salt and 3 tea-spoonsof sugar and  ½ teaspoon of Cumin powder.
Mix all in the milk and stir slowly, not to leave chunks.
Let it stand for 5 minutes, before working with it.
Pour the cheese and a little sauce of the chicken.
Roll properly with a spoon untill it stayssoft.
The dough can't be soft nor hard.
Cut Banana leaves, put the dough on top of it and spread it properly.
First put the chicken, then the other ingredients, and then close it up, put otther banana leaves and close it, holding (thightening) it together with a thin string.
Boil water with a little salt and vinegar.
Put the ayaka in and let it boil for 20 to 30 minuts.
Before taking out the ayaka of the banana leaves, pour some cold water on it.

p.s. Corn-Ayacas have to boil 1 ½ hours.

Following is the papiamentu version, since it is much better explained.

• 3 lb. galinja
• ¼ lb. preimu
• ¼ lb. Rasenchi
• 1 pida keshi raspa
• 2 bleki lechi awa (chiki)
• 1 paki harinja PAN
• 2 promenton
• peterseli
• augurk
• aceituna
• silver onion

SMOR GALINJA

Laba e galinja bon ku lamunchi.
Tempere bon ku:

• salu
• peper
• netumuska
• 1 kuchara di curry
• maggi sous
• 2 o 3 bouillon di galinja
• siboyo
• konoflo
• komino
• tomati

Kushina e galinja ku hopi sous i hopi kolo.
Pone semper poko binja aden. Tambe ta kushina e galinja ku hopi zeta i manteka.
Ora e galinja smor ta saka e wesunan i ta kola e sous pa e mansa i e temperonan ta bai den e galinja.

PREPARASHON DI E MANSA

3 kup di harinja PAN(pa e kantidat di galinja)
4 ½ kup di lechi bruha ku awa kayente
Pone e lechi den un forma hundu
Pone salu i 3 kuchara plat di suku i  ½ kuchara komino (na puiru)
Bruha tur den e lechi i drei e poko poko pa e no hanja pipita.
Laga e para 5 minut prome ku traha ku ne.
Despues basha e keshi i poko sous di galinja
Manse bon ku un kuchara pa e keda suave.
E mansa no mester ta ni duru, ni moli.
Korta e blachinan, pone e mansa riba dje, habri e mansa bon.
Pone prome galinja, despues e otro spesereinan aden, despues sere i pone otro blachi i mare.
Pone awa herebe ku poko salu i 1 kuchara di binager.
Despues tira e Ayaca aden, laga e herebe 20 te 30 minut.
Prome ku saka nan, basha poko awa friw riba nan.

p.s. Ayaca di mainshi ta herebe 1 ½ ora