#schrijfuitdaging En #Venezuela tenemos por costumbre comerlas a cualquier hora del día, pero muy especialmente por las mañanas, acompañadas de café o una malta.
Si eres venezolano, muy probablemente al ver esta fotografía supiste de que estamos hablando.
¡Hablamos de las mandocas! una suave masa que se realiza con harina de maíz, queso y papelón moldeada a mano y dando como resultado una masa en forma de hoja o gota llena de sabor, tradición y amor de hogar; ése amor que nos metía mamá en la lonchera cada mañana al ir al cole.
¿De qué estado de Venezuela son originalmente las mandocas? esta pregunta es para ti. Te leo, sé que conoces la respuesta.
- Fotografía libre de derechos de autor por Pexels -
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ingredients
1 kilo of cornmeal
2/3 panela de papelón
1 kilo of grated white cheese
1 ripe banana
water required amount
Frying oil
Preparation
Dissolve the papelon water and let it cool.
the banana is pureed. Corn flour is added to the papelon water and mixed until a homogeneous preparation is achieved.
Then add the banana puree and half of the cheese to the dough and continue kneading until all the ingredients are well combined.
To make the mandocas, dough balls are made (larger than a lemon but smaller than an orange) and then shaped into rolls, sticks, etc. These rolls are joined at the ends and they already have the mandocas with their particular shape.
Fry them in plenty of hot oil, first on one side and then the other until golden brown.