The Panamanian Carimanola recipe is a traditional dish that uses yucca dough and a meat filling (usually beef or chicken). It’s a popular street food in Panama. What makes the Panamanian Carimanola recipe special is that it uses local ingredients and sustainable farming methods.
Fresh yucca is one of the main ingredients in the Panamanian Carimanola recipe. Panama’s fertile lands produce lots of root vegetables like yucca that goes into the carimanola dough base. You get the best yucca and other vegetables from local farmers and support Panama’s small-scale agriculture.
Sustainable farming has also changed the availability of fresh ingredients for traditional dishes like carimanolas. Some of Panama’s farms use eco-friendly practices like crop rotation and organic pest control to maintain environmental impact and soil health. These methods preserve the land for future generations while providing fresh, flavorful produce for today’s recipes.
By using sustainably farmed beef or chicken in the filling of the Panamanian Carimanola recipe you support a food system that cares about animal welfare and environmental sustainability. Farms that treat livestock ethically and use fewer chemicals make healthier meats. These sustainable choices improve the taste and authenticity of the carimanola, a tradition that has been passed down through Panama for generations.
Ingredients For the Panamanian Carimañola Recipe
For the Dough:
Cassava or Yuca
Salt
Sugar
Vegetable Oil
For the Filling:
Ground Beef or Pork
Finely Chopped Onion
Minced Cloves of Farlic
Ground Cumin
Dried Oregano
Salt
Vegetable Oil
Cooking Instructions For the Panamanian Carimañola Recipe
- Peel and wash the cassava or yuca, and cut it into small pieces.
- Boil the cassava or yuca in a pot with enough water to cover them until they are tender, around 20-25 minutes.
- Drain the cassava or yuca and mash them with a fork or a potato masher until they become a smooth paste.
- Add the salt, sugar, and vegetable oil to the cassava or yuca paste and mix them well.
- Cover the cassava or yuca paste and chill it in the refrigerator for at least 30 minutes.
- In a skillet, heat the vegetable oil over medium heat and add the onion and garlic. Sauté until the onion is translucent.
- Add the ground beef or pork, cumin, oregano, and salt. Cook for 10-15 minutes or until the meat is browned.
- Remove the meat filling from the heat and let it cool.
- Take the cassava or yuca paste out of the refrigerator and divide it into 8 equal portions.
- Flatten each portion of cassava or yuca paste into a disk shape, place a tablespoon of the meat filling in the center, and shape it into a ball.
- Heat enough oil in a deep skillet or a pot over medium-high heat to fry the carimañolas.
Fry the carimañolas until they are golden brown on all sides, around 3-5 minutes. - Remove the carimañolas from the oil and place them on a paper towel to absorb the excess oil.
10 Foods Loved by Panamanian Locals
Panama is a country of mixed cultures and dishes reflect this. From the Caribbean to indigenous influences, Panamanian cuisine offers hearty meals full of flavor. Here are 10 foods loved by locals in Panama.:
1. Sancocho
Sancocho is chicken soup with herbs such as culantro (cilantro) and corn, yucca and plantains – the ultimate comfort food in Panama. Each region may have its own twist, but chicken is the star. It’s often served with white rice and is a good meal on a rainy or cold day.
2. Arroz con Pollo
This classic dish, translating to “rice with chicken,” is a staple in Panamanian households. It’s made by simmering chicken in a tomato-based sauce and combining it with rice, vegetables, and spices. Arroz con Pollo is a dish often found at celebrations and family gatherings due to its satisfying simplicity and robust flavor.
3. Tamales
Tamales in Panama are banana leaves wrapped in a sweet treat. Made from ground corn dough and mixed with chicken, pork or beef, Panamanian tamales are steamed in banana leaves and slightly different from Mexican tamales. It’s a meal many families make together during the holidays.
4. Ropa Vieja
Translating to “old clothes,” Ropa Vieja is shredded beef in a tomato sauce with peppers and onions. Serve with rice, it’s a satisfying meal that locals love, combining simple ingredients into a hearty dish.
5. Carimañolas
Carimanolas are deep fried yuca fritters stuffed with ground meat or cheese, and are a breakfast or snack food. Crispy on the outside and tender on the inside, they provide crunch on every bite. These fritters are a testament to Panama’s love for yuca and creative street food.
6. Ceviche
The proximity of Panama to the ocean means fresh seafood is plentiful. Ceviche is served with fresh raw fish tossed in citrus juice, and is a local favorite during hot weather. When served cold, the fish is usually seasoned with onions, cilantro and peppers – a light, tart flavor that suits Panama’s tropical climate.
7. Hojaldras
Hojaldras are Panamanian fried doughnuts, a breakfast staple for many locals. These light and fluffy treats are frequently topped with powdered sugar and go perfectly with a cup of coffee. Hojaldras are simple to make but a must-try for anyone visiting Panama.
8. Patacones
Fried green plantains, or patacones, are a popular side dish in Panama. Sliced, fried and flattened plantains tend to be crisp and salty and go with almost any food, like fish, beef or chicken. They are a national favorite due to their versatility and satisfying texture.
9. Tortillas de Maíz
Unlike Mexican tortillas, Panamanian corn tortillas are thicker and often fried. They are a hearty breakfast or side dish when served with cheese or meat. They’re slightly crisp on the outside and soft and doughy on the inside – a texture locals love.
10. Chicheme
Chicheme is a sweet corn drink that is traditionally consumed rather than eaten. Boiling corn, milk, sugar and spices such as cinnamon make this drink refreshing on hot days. It’s sold at festivals and roadside stalls, and is a filling drink.
FAQ For the Panamanian Carimañola Recipe
Q: What are the key ingredients in a traditional Panamanian Carimañola recipe?
A: The traditional Panamanian Carimañola recipe consists of a few essential ingredients, with the main one being yuca (cassava), which forms the base of this delicious fried treat. Other important ingredients include ground beef or chicken for the filling, along with onions, garlic, bell peppers, and seasonings like cumin and pepper. Some recipes also incorporate hard-boiled eggs or cheese into the filling to add more flavor and texture. The yuca dough is filled with the meat mixture, shaped into logs, and then fried to a crispy golden brown. This dish is a staple in Panamanian cuisine and is enjoyed as a breakfast item or snack.
Q: How do you prepare yuca for the Panamanian Carimañola recipe?
A: In the Panamanian Carimañola recipe, the preparation of yuca is a key step in creating the perfect texture for this dish. First, the yuca must be peeled and cut into chunks, then boiled in salted water until it becomes tender, which usually takes about 20-30 minutes. After boiling, the yuca is drained and mashed while still warm. It is important to mash it thoroughly until smooth to ensure that the dough has no lumps. Some cooks prefer to add a little oil or butter to the mashed yuca to give it a smoother consistency. The yuca dough is then ready to be filled with the seasoned meat or chicken mixture before frying.
Q: Can the Panamanian Carimañola recipe be made with vegetarian fillings?
A: Yes, the Panamanian Carimañola recipe can be easily adapted to accommodate vegetarian preferences. Instead of using ground meat for the filling, you can substitute ingredients like black beans, sautéed vegetables, or cheese to create a flavorful vegetarian version of the dish. Adding spices such as cumin, paprika, and cilantro can enhance the flavor of the vegetarian filling. Another great option is to use a mix of mushrooms and plant-based protein alternatives to replicate the texture of meat. The crispy yuca exterior pairs well with a variety of fillings, making this dish highly versatile for different dietary needs.
Q: What occasions are ideal for serving the Panamanian Carimañola recipe?
A: The Panamanian Carimañola recipe is a versatile dish that can be served on many occasions. It is often enjoyed as a breakfast dish in Panama, where it provides a hearty and satisfying start to the day. However, carimañolas are also popular as an appetizer or snack during family gatherings, parties, and special celebrations. Their portable nature makes them a perfect choice for potlucks or picnics. Additionally, carimañolas can be a great finger food for casual events, allowing guests to enjoy a taste of Panamanian cuisine in a convenient, bite-sized form.
Q: How can leftover Panamanian Carimañolas be stored and reheated?
A: If you have leftovers after making the Panamanian Carimañola recipe, storing and reheating them is simple. First, allow the carimañolas to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to three days. To reheat, it’s best to use an oven or toaster oven to help retain the crispy texture of the yuca exterior. Simply place them on a baking sheet and heat at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can make the carimañolas soggy. If frozen, they can be stored for up to two months and reheated the same way after thawing.
Panamanian Carimañola
Equipment
- Large Pot for boiling cassava or yuca
- Skillet for cooking meat filling
- mixing bowl for cassava dough
- Fork or potato masher for mashing cassava
- Spoon or scoop for measuring the dough and the filling
- Deep skillet or pot for frying the carimañolas
- Paper towel or cooling rack for draining excess oil
Ingredients
For The Dough
- 2 lbs cassava or yuca
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
For The Filling
- 1 lb ground beef or pork
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
- Peel and wash the cassava or yuca, and cut it into small pieces.
- Boil the cassava or yuca in a pot with enough water to cover them until they are tender, around 20-25 minutes.
- Drain the cassava or yuca and mash them with a fork or a potato masher until they become a smooth paste.
- Add the salt, sugar, and vegetable oil to the cassava or yuca paste and mix them well.
- Cover the cassava or yuca paste and chill it in the refrigerator for at least 30 minutes.
- In a skillet, heat the vegetable oil over medium heat and add the onion and garlic. Sauté until the onion is translucent.
- Add the ground beef or pork, cumin, oregano, and salt. Cook for 10-15 minutes or until the meat is browned.
- Remove the meat filling from the heat and let it cool.
- Take the cassava or yuca paste out of the refrigerator and divide it into 8 equal portions.
- Flatten each portion of cassava or yuca paste into a disk shape, place a tablespoon of the meat filling in the center, and shape it into a ball.
- Heat enough oil in a deep skillet or a pot over medium-high heat to fry the carimañolas until they are golden brown on all sides, around 3-5 minutes.
- Remove the carimañolas from the oil and place them on a paper towel to absorb the excess oil.
1 comment
I loved how easy they were to prepare, and they made a fantastic snack for our movie night.