Carimañola

Traveling through Panama, you will quickly notice that fried cuisine is the regional delicacy. Accept the delicious culinary tradition and try to burn off those extra calories later when you go touring in Panama. Carimañola is possibly the most popular of the many exquisite deep-fried alternatives. Small, hand-rolled yucca balls are packed with ground beef or cheese before being fried to golden perfection.

Ingredients:

• 1.5-pound yuca, peeled and sliced into large chunks (frozen or fresh)
• Salt
• Vegetable oil
  

For the meat filling:

• 2 tablespoons of vegetable oil
• 1 garlic clove, minced
• 1/4 cup of chopped red bell pepper
• 1/2 cup of chopped onion
• 1 chopped scallion
• Salt and pepper
• 1/2 teaspoon cumin powder
• 1 tablespoon of pureed tomatoes
• 1/2 pound ground beef
  

Instructions:

• Place the yuca, salt, and enough water to cover them in a big pot. Bring to a boil, then reduce to medium-low heat and cook for 25 minutes, or until fork-tender.
• Remove any fiber from the middle of the yuca and drain it. Mash the yuca with a potato masher, cover, and put aside.
• Heat the oil in a large skillet over medium-high heat.
• Cook for 3 minutes, or until the onions and red bell pepper are tender. Cook for 1 minute, stirring frequently, with the garlic, scallions, cumin, salt, and black pepper.
• Cook, stirring occasionally until the ground beef is cooked through, about 7 minutes. Cook for 2 more minutes after adding the tomato paste.
• Remove it from the fire, season to taste, and set it aside to cool.
• Divide the yuca mixture into 10 balls. With your finger, poke a hole in the center of each ball.
• Place about 1 tablespoon of meat filling in the center of the ball and gently close it, forming an oval shape.
• Heat the vegetable oil in a big pot to 350°F/180°C.
• Cook the Carimaolas in the hot oil for 2 to 3 minutes, or until golden brown, turning frequently.
• Drain on paper towels after removing from the oil using a slotted spoon. Serve immediately with ají.