Carimañola

Ingredients

Quantities for 6 servings.

• 1.2 kg Cassava
• 400 g Minced beef
• 1 piece Onion
• 1 piece Bell pepper
• 3 clove Garlic
• 1 tbsp Tomato paste
• 1 tsp Ground cumin
• 1 piece Egg
• 30 g Culantro or coriander
• 1 l Oil for frying
• to taste Salt and pepper

Method

1. Peel the cassava, strip the woody core and boil it in salted water until completely soft.
2. Mash the cassava hot and work it with the egg and salt into a pliable dough.
3. Fry the onion, pepper and garlic, add the mince, cumin and tomato paste and cook it through.
4. Stir the culantro into the filling and cool it completely.
5. Take a lump of dough with wet hands, flatten it on your palm and put the filling in the centre.
6. Seal it and draw it into a torpedo with pointed ends.
7. Fry at 175 °C for four minutes, to a deep golden crust, and serve them hot.