News Americas, PANAMA CITY, Panama, Fri. Oct. 14, 2011: Panamanian food is similar to that of other Latin American countries, but is not particularly spicy. Cooking is done mainly in oil. Fish, seafood and shellfish dishes are Panamanian specialties but there’s also a lot of cooking with yucca and plantains.
A favorite yucca dish is Carimañolas. Try at home this weekend.
Carimañolas (Stuffed Yucca)
INGREDIENTS
2 Lb. Yucca Or Cassava
1 Lb. Ground Beef
3 Tablespoons Chopped Green Pepper
1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Tomato
1 Hard Boiled Egg; Chopped
Salt, Pepper and Tabasco To Taste
PREPARATION:
Boil yucca until tender.
Mash as you would mash potatoes.
Cook all other ingredients except egg for about 20 minutes.
Remove from heat.
Add egg.
Take 2 tablespoons of yucca and form a ball.
Flatten to a circle.
Add a tablespoon of meat mixture and form yucca around it and shape into a 3-4 inch roll.
Try in oil until lightly browned.
