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The Tasty Carimanola


[Meat, onions, peppers and cilantro, as seen before being grounded and mixed.]

Meat, onions, peppers and cilantro, as seen before being grounded and mixed.


[The meat and seasonings are grounded in a manual machine.]

The meat and seasonings are grounded in a manual machine.


[After being cut in small chunks, the tapioca is also grounded.]

After being cut in small chunks, the tapioca is also grounded.


[The tapioca mix is shaped and then stuffed with meat.]

The tapioca mix is shaped and then stuffed with meat.


[A closer view of how the carimanola is stuffed with meat.]

A closer view of how the carimanola is stuffed with meat.


[Three stages of the carimanola: before, during and after being cooked.]

Three stages of the carimanola: before, during and after being cooked.


By:

Abel Vergara López
2010-03-21

The carimanola is a easily found tapioca-based dish. It must be present at all the popular food stands at country fairs and folklore festivals. You can identify it by its torpedo shape.

It is made of tapioca and has a meat stuffing. As seasoning, the carimanola includes onion, peppers and cilantro. Even though carimanolas are ubiquitous and traditional in Panama, they are also made in the Caribbean Coast of Colombia.

The steps for making a carimanola are simple. First you peel and cut the tapioca root in small pieces. These chunks are then boiled in water that has been previously sprinkled with a bit of salt. After that, you smash the tapioca in order make it into the cilindrical carimanola shape.

Regarding the meat, it is grounded. Then, seasonings such as onion, pepper and cilantro are added to it and then, the mix is cooked. Later on, the meat is stuffed into the carimanola.

The last step is to fry the carimanolas until the acquire a golden color. Then, they are ready to eat!


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