Carimanola Recipe

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Brazil - Brazilian
Britain - British
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni





Tamal de Olla

Saturday, March 28th 2020

Carimanola Recipe


1 pound ground beef
1/4 cup oil
1/2 cup onions, finely chopped
2 cloves garlic, finely minced
1 bell pepper, seeded, cored, and chopped
1/2 teaspoon finely minced hot chili pepper
1/4 teaspoon ground cumin
2 tablespoons tomato paste
1 teaspoon salt

Heat the oil and fry the onion, garlic and bell pepper. Then add the hot pepper, cumin and meat. Mix and break up the mixture with a spoon or spatula. Remove from heat and set aside to cool.


3 pounds yucca
3 teaspoons olive oil
1 tablespoon salt
oil for deep frying

Peel yucca, cut into pieces and cook in water until tender but not overcooked. Puree in a food processor while warm and knead with oil and salt until the batter is soft but firm. Form balls with the yucca, flatten it, add one tablespoon of the filling (see recipe below) and close it, giving it an elongated form. Heat the oil and fry the fritters until brown. Remove from oil and drain excess oil by placing them on a paper towel.


©2015; All Rights Reserved