Today’s recipe is from Panama (Yay!). Is been a long time since my last Panamanian recipe, but this one is so good that all my fellow countrymen (and women) will forgive my slip.
Why unphotographable? Because despite the fact that this dish is delicious, it isn’t that easy to photograph… So, as my dear Frank would say…
Your looks are laughable
Yet you’re my favorite work of art
To sum up: Dish good, photographs not so much, but…
Don’t change a hair for me
Not if you care for me…
- 1 kg of Cassava
- Salt and pepper to taste
- 750 g of ground beef and pork (500-250)
- ¼ teaspoon oregano
- 1/3 cup chopped onion
- ¼ cup chopped green and red peppers
- ½ cup chopped tomato
- 2 coriander leaves
- 1 tablespoon olive oil
- 1 tablespoon of tomato paste
Boil the cassava with salt and coriander leaves until soft. Drain and mash, then you’ll have to work a bit with a wooden spoon or knead with your hands until it is smooth and elastic.
In a pan, sauté the ground meat with one tablespoon of olive oil. Add a cup of water and let it simmer. When the meat is cooked enough add the onion, oregano, tomato paste, peppers and tomatoes. If the ensemble is too dry, add two tablespoons of water and let it cook until it is juicy, but with no sauce.
To assemble the cake we can use a round cake pan, square Pyrex or a tall rectangular one (like the one I used). Put half the cassava at the bottom, add the meat and cover with the remaining half of cassava. Bake at 190 °C (350 ºF) for 25 or 30 minutes.
You can have it hot or cold (is easier to unmold when cold, but I like it hot).
This recipe is very similar to the carimañolas I published some time ago, here’s the link. It is another delicious way to relish manioc with a Panamanian touch (my favorite in fact). One more thing, Manioc or cassava is gluten free.