In Aruba and Curaçao, two islands just off the coast of Falcón state, Venezuela, it is called 'ayaca' or 'ayaka'. The ingredients are pork and chicken stew, or pork or chicken stew, capers, raisins, cashews, bellpepper, pickled baby onions, prunes, and olives. The dough is made from white cornmeal, and the ayaca leaves first spread with lard or oil. Cooked meat and other ingredients are then wrapped in ayaca leaves, tied with string and then boiled for about 2 hours. Flavors in the ayaca vary from family to family, and some add Madam Jeanette peppers (very hot).