One of the popular Panamanian dishes is
Carimanolas. It is mainly served in breakfast. Panama has a diversified population, which comprises European, Hispanic, Native Indians, Chinese and African migrations. Panama cuisines are influenced by different communities that reside in the country.
In the land of Panama different varieties of tropical vegetables, herbs and fruits grow, which are specially used in the cooking of native dishes. The main ingredient used in the dish is cassava or yuca, and meat. Yuca is a shrub that is grown extensively in subtropical and tropical areas and it is rich in carbohydrates.
Carimanolas Ingredients (Filling)
The ingredients required to cook this dish are listed below:
- Ground meat of approximately 500 gm.(vaca, iguana, puerco, gatosolo)
- Salt 1 teaspoon
- Onion 1 large size and finely chopped
- Clove garlic 1 pressed
- 1 Teaspoon Vinegar
- Capers 3 to 4
- Sugar 1/8 teaspoon
- Chopped Parsley 1 teaspoon
- Tomato paste 1 teaspoon
- Worcestershire sauce 1 teaspoon
Carimanolas Preparation
The ground meat has to be seasoned with vinegar, salt, onion, garlic, sugar, worcestershire sauce, parsley and capers . Heat oil, then in the hot oil add the tomato paste. Simmer it until it is dry. The filling is thus prepared.
With salt, the yuca has to be boiled then ground well and knead. Make balls and flatten it with palm and put the filling inside and form the shape of an oval; close the two ends. In a pan, fry these ingredients until it is turns golden.
Carimanolas is a famous cuisine loved by every food lover in Panama.
