Carimañolas

Introduction

History

Carimañolas have their origins in the Caribbean region of Colombia, where yuca is a staple ingredient in many traditional dishes. The name "carimañola" is believed to come from the indigenous Kuna people of Panama, who have a similar dish made with yuca and filled with meat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to boil the yuca until it is fork-tender but not too soft, as you will need to grind it and shape it into balls.

- When frying the carimañolas, make sure the oil is very hot to ensure a crispy exterior.

- You can also bake the carimañolas in the oven for a healthier alternative.

Serving Suggestions

Serve carimañolas with a side of ají (Colombian hot sauce) or ajiaco (Colombian chicken and potato soup) for a complete meal.

Cooking Techniques

Boil the yuca until fork-tender.

- Grind the yuca and knead it with salt.

- Shape the yuca into balls and fill with the meat mixture.

- Fry the carimañolas until crispy and golden brown.

Ingredient Substitutions

You can use ground turkey or chicken instead of beef for a lighter option.

- Substitute the Worcestershire sauce with soy sauce for a different flavor profile.

Make Ahead Tips

You can prepare the carimañolas ahead of time and freeze them before frying. Simply thaw them in the refrigerator before frying.

Presentation Ideas

Serve the carimañolas on a platter with a garnish of fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Pair carimañolas with a cold beer or a glass of Colombian aguardiente for a traditional Colombian experience.

Storage and Reheating Instructions

Store leftover carimañolas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each carimañola serving contains around 300 calories, making it a satisfying snack or appetizer.

Carbohydrates

Carimañolas are a carb-heavy dish due to the yuca, which is a starchy root vegetable. Each serving contains approximately 30 grams of carbohydrates.

Fats

The fats in carimañolas come from the oil used for frying and the ground meat filling. Each serving contains around 15 grams of fat.

Proteins

The protein in carimañolas comes from the ground meat filling, which provides approximately 20 grams of protein per serving.

Vitamins and minerals

Yuca is a good source of vitamin C, manganese, and potassium. The meat filling also provides essential nutrients like iron and zinc.

Alergens

Carimañolas contain gluten from the wheat-based Worcestershire sauce and may also contain soy if the Worcestershire sauce contains soy ingredients.

Summary

Carimañolas are a delicious and satisfying snack that provides a good balance of carbohydrates, fats, and proteins. They are a great source of vitamins and minerals, making them a nutritious choice for a tasty treat.

Summary

Carimañolas are a delicious Colombian snack made with yuca and a savory meat filling. These crispy patties are perfect for parties, gatherings, or as a tasty appetizer. Enjoy the flavors of Colombia with this traditional dish!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Carimañolas. It was many years ago when I was just a young girl living in the small village of El Carmen in Colombia. My grandmother, who was a fantastic cook, had invited me into the kitchen to teach me how to make this traditional dish.

She began by telling me the story of how she learned to make Carimañolas from her own grandmother when she was a little girl. She explained that it was a popular dish in our region, made with yuca, a starchy root vegetable that grows abundantly in Colombia. The dish was typically served as a snack or appetizer, and was loved by many for its crispy exterior and soft, flavorful filling.

As my grandmother began to gather the ingredients, I watched closely, eager to learn the secrets of this delicious dish. She started by peeling and grating the yuca, a laborious task that required patience and precision. She then mixed the grated yuca with eggs, salt, and a touch of cornstarch to bind it all together.

Next, she prepared the filling by sautéing ground beef with onions, garlic, and a medley of spices. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final product.

After forming small balls of the yuca mixture in my hands, my grandmother showed me how to make an indentation in the center and fill it with a spoonful of the savory beef mixture. She then expertly sealed the ball, shaping it into a small, elongated cylinder.

As she placed the Carimañolas into the hot oil to fry, the sizzle and crackle of the cooking process filled the room. I watched in awe as the golden-brown cylinders transformed before my eyes, becoming crispy and irresistible.

When the Carimañolas were done cooking, my grandmother removed them from the oil and placed them on a paper towel to drain. The smell was mouthwatering, and I couldn't wait to take my first bite.

As I tasted the Carimañola, I was instantly transported back to my childhood in El Carmen. The flavors were rich and comforting, a perfect blend of the earthy yuca and the savory beef filling. I knew then that this dish would become a staple in my own cooking repertoire.

Over the years, I have made Carimañolas countless times for family and friends, always bringing a taste of my heritage to the table. Each time I cook this dish, I am reminded of my grandmother and the love and care she put into teaching me this recipe.

I have since shared the recipe for Carimañolas with my own children and grandchildren, passing down the tradition from one generation to the next. And as we gather around the table to enjoy this delicious dish, I am filled with gratitude for the culinary legacy that has been handed down to me.

In the end, I am grateful for the moments spent in the kitchen with my grandmother, learning the art of cooking and creating memories that will last a lifetime. And as I continue to make Carimañolas in my own kitchen, I am reminded of the love and connection that food can bring to our lives.

Categories

| Caper Recipes | Cassava Recipes | Fritter Recipes | Onion Recipes | Panamanian Meat Dishes | Panamanian Recipes | Panamanian Snacks | Shallot Recipes |

Recipes with the same ingredients