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Friday, January 29, 2010

Carimanola's Recipe for MamaSita

 

This recipe is for Dave (aka: MamaSita). Carimanola's are fried Yucca wrapped around a savory filling. A favorite carnival food in Panama. You might also be lucky enough to find them as appetizers or breakfast food at local restaurants.





Yucca is a starchy root crop, not unlike potatoes.
  • 3 lbs Yucca
  • salt to taste
Filling:
  • 1 lb ground meat (Iguana, Gatosolo, Vaca, Puerco....since were in Canada well go with Chicken or Pork.)
  • 1 teaspoon chopped Parsley
  • 1 large Onion chopped
  • 1 teaspoon Tomato Paste
  • 1 clove Garlic pressed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Salt
  • 1/8 teaspoon Sugar
  • 1 teaspoon Vinegar
  • 3 or 4 Capers
Boil Yucca with salt but do not allow to get too soft.  
Grind with fine blade in grinder and knead with salt.  
Form balls, flatten in the palm of the hand and fill with stuffing forming into an oval shape. 
Pinch to close ends. 
Fry in very hot oil until golden.
 
To Make Filling:
Season ground meat with salt, Worcestershire sauce, vinegar, capers, onion, sugar, garlic and parsley. 

Brown in very small amount of hot oil and add tomato paste.  

Simmer until quite dry.
 
If you want to freeze the Carimonolas, dust with a little flour after they are formed and place on a cookie sheet in the freezer until firm and then place in sealed ziplock bags.  

To fry, take from freezer to hot oil at one time as they may fall apart. 

Do one or two at a time only.

6 comments:

  1. Peter (In Brisbane, Australia)January 29, 2010 at 2:10 PM

    Gidday Ken, The above recipe is very similar to Piroshki's......... a Russian/Polish dish.
    Just type piroshki into your Google search bar and it'll come up with a multitude of sites, and recipes for them. Nice take on it though, using the 'yucca'.

    Cheeze,

    Peter

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  2. I am familiar with them Peter HaHa...I eat them at least once every couple of weeks. Gotta love peasant food!!!

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  3. Oh, man......this brings me back "home" in Panama. I haven't had Carimanolas for at least 35 years. Gotta get Frank to get on to this one. So, they're traditional for Carnival in Panama (just before lent begins) but we ate them for lunch at least once per week in high school. Next comes the mango pie, patacones, and ceviche! Thanks, Ken.

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  4. Here in the Philippines "Yucca" is "CAMOTENG KAHOY". We cook it with coconut milk and sugar. It's good for DESSERTS. I will try the recipe above :> We also make Yucca as "Nilukay" its a gelatinous cook with coconut milk also. Try it your surely love it :> We also put Yucca in our "Ginataan" another kind of Desserts made of "Yucca" aka "Camoteng Kahoy"

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  5. Hi. The carimanola is made with cassava, also known as yuca, the same plant from which tapioca is made. Yuca is a woody tuberous shrub of the spurge family while the differently-spelled yucca is a fruit-bearing shrub of the asparagus family. Thanks for cool blog. :)

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