• 480 ml (2 cups)  raw peanuts, in shell
  • 840 ml (3½ cups)  uncooked rice
  • 1.7 litre (7 cups)  coconut milk
  • 240 ml (1 cup)  light brown sugar
  • 2 teaspoons  salt
  • 1 teaspoon  white pepper
  • 240 ml (1 cup)  unsalted roasted peanuts, coarsely crushed
  • 60 ml (¼ cup)  annatto water. (red colouring from the seeds of the Achiote tree seed pods sometimes called Roucou. Widely used as a natural food colouring in cheeses, butter and custard powder. It has it's own flavour as well.)
  • 2 garlic cloves, whole
  • 1 scallion, tied in a knot
  • 450 g (1 lb)  pork loin
  • 2 boneless and skinless chicken breast halves
  • 450 g (1 lb)  shrimp, shelled and deveined
  • 225 g (8 oz)  cooked ham, cut into strips, 1 cm ½ in  wide and 6 mm ¼ in  thick
  • 3 hard-boiled eggs, sliced
  • 25 × 30 cm (10 × 12 in) , or banana leaves, blanched in hot water
  • Sriracha sauce, to garnish
  1. Boil the raw peanuts in water to cover for 45 to 60 minutes, or until soft. Drain and  cool. Shell the peanuts and reserve.
  2. Combine the rice, coconut milk, brown sugar, salt, and pepper in a deep saucepan. Cook over low heat for 25 minutes, stirring frequently .
  3. Add the crushed roasted peanuts and cook for a further 5 minutes.
  4. Divide the rice mixture, placing half in a bowl.
  5. Add the annatto water to the remaining half in the saucepan and mix well. Cook for 5 minutes more.
  6. Allow the red rice mixture to cool.
  7. Bring a medium saucepan of water to a boil. Add the whole garlic and knotted scallion. Lower the heat, add the pork, and simmer until cooked through.
  8. Remove the pork, reserving the water. Allow the pork to cool, and then slice it into 1 × ½ cm (½ × ¼ in)  pieces.
  9. Add the chicken to the water and simmer until cooked through.
  10. Remove the chicken. Allow it to cool, and then cut it into 1 × ½ cm (½ × ¼ in)  pieces.
  11. Add the shrimp to the water and simmer for 2 to 3 minutes.
  12. Remove the shrimp and allow cooling, and then chop coarsely.
  13. Have the pork, chicken, shrimp, ham, and egg slices ready for assembly.
  14. Lay the banana leaf sheets on a flat work surface.
  15. Place 60 ml (¼ cup)  of the white rice mixture in the centre of each piece of leaf, shaping it into a 8 cm (3 in)  square.
  16. Arrange pieces of pork, chicken, shrimp, ham, egg, and boiled peanuts on top of the white rice. Place 60 ml (¼ cup)  of the red rice mixture on top and shape into a 8 cm (3 in)  square.
  17. Fold the edges of the banana leaf around the tamale to seal. Place the leaf packets, seam side down, in a large steamer.
  18. Steam the tamales in the steamer, covered, for 30 minutes. Check water level periodically
  19. Serve 2 tamales per person, hot or cold, garnished with sriracha sauce.
Note: Foil may be used as a substitute for the banana leaf