Method
To a large saucepan add the cornmeal, quinoa, onion, chilli, garlic, coconut milk powder and the vegetable fonds. Cover with the water and place on a low heat, simmering for 10 minutes or until all the water has been absorbed.
Transer to a large mixing bowl and add the sweet corn, parsley and the cream cheese. Stir the ingredients together and allow to chill by refrigerating for 30 mins.
Cut 50 x 50cm squares of baking parchment. Divide the mixture equally amongst the parchment by moulding a tight sausage-shaped roll of tamale filling down the middle of the sheets. Roll the excess paper around the filling and tie in place with raffia string at 5cm intervals. Cut into 10 portions, with the string in the middle of each portion to keep tamales in place.
Heat tamales in a steamer or microwave until a core temperature of 70˚C is reached.
Make the smoked tomato sauce by stirring the smoked paprika into the tomato sauce and heating to a low simmer. Cook for 5 minutes and serve alongside the tamales.