Carimañolas
Elongated cassava-dough fritters stuffed with stewed minced meat, fried until crisp. The breakfast and afternoon snack of Panama City’s fondas.
Ingredients
- 1 kg cassava
- 300 g minced beef
- 1 onion, 1 pepper and 2 garlic cloves
- 1 tomato
- Culantro, oregano and salt
- Oil for frying
How to make it at home
- Boil the peeled cassava in salted water until very soft. Remove the fibres and mash it while hot into a dough.
- Fry the onion, pepper, garlic and tomato, add the meat and spices and cook for 15 minutes.
- Take a portion of dough, flatten it in your hand, put meat in the centre and close it into a spindle shape.
- Fry them in hot oil until golden.
- Serve hot, with hot sauce if you like.
The trick: With wet hands, the cassava dough won’t stick.