Carimanolas (meat-stuffed fried yucca root). Colombia

A favorite from the steaming hot Atlantic coast of Colombia, Carrimanolas are found at most street stalls and dipped in a little salsa make a great energy packed start to the day.

  • 3 pounds yucca, peeled and cubed
  • 2 tablespoons butter
  • 5 large eggs
  • 1½ cups of flour
  • Olive oil
  • ½ an onion finely chopped
  • 2 large jalapeno peppers, finely chopped
  • 3 cloves of garlic finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili powder
  • 220 grams of ground beef
  • 4 teaspoons tomato paste
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • Vegetable oil, for deep frying

1. In a large saucepan combine the yucca and a pinch of the salt, and enough water to cover. Bring to a boil.

2. Once boiling, reduce the heat and simmers until tender, but not breaking up.

3. Drain and place in a large bowl with the butter and mash with a potato masher.

4. Add 2 of the eggs one at a time, stirring well until smooth.

5. Now add 1/4 cup of the flour and a couple of teaspoons of salt, and stir well into into stiff dough. Leave to cool.

6. In a large frying pan, heat a little oil over a medium-high heat. Add the onions and peppers, and cook until soft. Add the garlic, cumin, thyme, and chili powder, and cook for another 30 seconds or so.

7. Now add your ground beef and cook until no longer pink. Spoon in the tomato paste, sugar, and a few pinches of salt and pepper to taste. Simmer, stirring until thick and then remove from the heat and set aside.

8. Roll the cool yucca mixture into balls about twice the size of a golf ball. Using a finger, press a deep hole into the center of each and spoon about two teaspoons of the filling into the center of each ball and gently work the yucca dough around until completely enclosed.

9. Now heat the oil to 330 to 340 degrees F.

10. In a bowl, beat the remaining eggs with 3 tablespoons of water. In another bowl place the remaining flour.

11. One at a time, dip the "caraminolas" into the flour, then the eggs, shaking to remove any excess. Add to the hot oil in batches and cook until golden brown, about 2 minutes. Remove with a large spoon and drain on kitchen paper until warm.

Serve warm with some fresh salsa or sour cream for dipping

Carimanolas

This entry was posted on Thursday, October 2nd, 2008 at 17:02 and is filed under Colombian Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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