Carimanolas with Panamanian Salsa Chombo

May 27th, 2011 § 0 comments § permalink

Makes 24


5 cups yucca, boiled and mashed
Vegetable oil
1 tablespoon salt, plus more
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 jalapeno pepper, deseeded and chopped fine
1 green bell pepper, deseeded and chopped fine
1 pound lean ground beef
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
2 tablespoons tomato paste (or 1 plum tomato chopped fine)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1-3 tablespoons hot sauce of choice


Mix the salt with the yucca and set aside. In a large sauté pan heat a small amount of vegetable oil (about 3-4 tablespoons) on high heat. Add the garlic onions , jalapeño pepper and green pepper and sauté for a few minutes, or until onions are semi translucent. Add the ground beef and continue to sauté until ground beef is fully browned or about 3-4 more minutes. Add fresh herbs. Add the tomatoes or tomato paste and all the spices and hot sauce and cook for an additional 3-4 minutes or until all liquid is cooked out of the beef mixture. Cool beef mixture. Form yucca mash into about 3 inch long circular shapes in the palm of your hand. Place a tablespoon of the beef minute in the middle and form the yucca mash around the beef mixture in the shape of an oval. Make sure there is a tight seal and all beef is in the inside of the yucca mash. Set aside. After all yucca mash patties are made, heat about 2 cups of vegetable oil in a large sauté pan until hot, Place yucca patties in the hot frying pan and fry on each side about 3 minutes each or until golden brown. When browned place on paper towels to drain off excess oil. Serve with Panamanian Salsa Chombo.

Panamanian Salsa Chombo

Makes approximately 2 ½ cups


4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt


Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Peruvian Ceviche

October 14th, 2010 § 0 comments § permalink

Serves 4


1 lb fresh whitefish, cut into this strips
1 medium red onion, halved and sliced thin
1 clove garlic, chopped fine
1 hot pepper, jalapeño or other, deseeded and chopped fine
1 teaspoon or pinch of cayenne pepper
Juice of 3 lemons
Juice of 2 limes or sour oranges
¼ cup fresh cilantro, chopped fine
¼ cup fresh parsley, chopped fine


Mix all ingredients together and let marinate in the refrigerator for at least 2 hours, making sure all the fish is covered in juices. Serve on a bed of butter leaf lettuce with a cold sweet potato round and a handful of Cancha.


This popular snack in Peru is made with a special type of large-kernel corn called maiz chilpe. The dried kernels are tossed with oil and toasted in a skillet until they are brown and puffed and then seasoned with salt.
*Maiz Chilpe can be found at specialty Latin Stores or at times in farmers markets in Latin communities, the variety is extremely rare in the USA.

Peruvian Ceviche con Cancha

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