Panamanian carimañolas are an exquisite bite that is part of Panama's rich gastronomy, made with the traditional ingredient of yuca. Its preparation includes a flavorful mixture of yuca dough filled with a succulent meat stew.
The history of carimañolas dates back to indigenous culture, where yuca was a fundamental food in their diet. Over time, this recipe has become an emblematic dish of Panamanian cuisine.
The name "carimañola" comes from the indigenous Kuna language and means "delicious food," highlighting the importance and appreciation of this dish in Panamanian culture. Preparing them is a culinary art that requires dedication and patience.
Don't hesitate to try this delight at your next gathering; they are sure to win you over!
Panamanian Carimañolas
Ingredients
1 kilogram of Yuca
½ kilogram of Chopped meat
1 teaspoon of Salt
½ cup of Oil
½ cup of Chopped onion
2 Minced garlic cloves
1 Chopped chili
½ teaspoon of Aji chombo
2 teaspoons of Tomato purée
¼ teaspoon of Ground cumin
1 pinch of Salt
Preparation
Step 1 : Peel the yuca and cut it into pieces, then cook in a pot with boiling water for 20 minutes.
Step 2 : Then, pass through a colander to remove the water.
Step 3 : Next, mash the yuca and add salt and a tablespoon of oil, mixing well until a smooth dough is obtained.
Step 4 : In a hot skillet with oil, sauté the chopped onion, garlic, and chili.
Step 5 : Add the ají chombo, cumin, and chopped meat, stirring to cook the meat.
Step 6 : Then, add the tomato purée, salt, and pepper, and let cook for approximately 5 minutes before removing from heat.
Step 7 : Using a portion of the yuca dough, form a tortilla, add the prepared filling, and close with the same dough, shaping it into an oval, like a carimañola.
Step 8 : In a skillet with enough hot oil, fry the carimañolas until golden.
Step 9 : Once ready, place them on a paper towel to absorb excess fat, then they are ready to enjoy.
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