Leaves from the Bijao plant are fundamental for wrapping up the strips of jerky meat, rice, beans and fried plantain. Very early in the morning, a group of women get together to begin the preparations for this and various other dishes made out of corn flour, like the almojábano.
The feasting is followed by performances and dances that are traditional in the province of Chiriquí, which are extra touches that make the tamale festival an even more important celebration.
