#writingchallenge In #Venezuela we are in the habit of eating them at any time of the day, but especially in the morning, accompanied by coffee or malt.
If you are Venezuelan, most likely when you saw this photograph you knew what we are talking about.
Let's talk about mandocas! a soft dough that is made with corn flour, cheese and paper molded by hand and resulting in a dough in the shape of a leaf or drop full of flavor, tradition and love of home; that love that mom put us in the lunch box every morning when going to school.
What state of Venezuela are mandocas originally from? this question is for you. I read you, I know you know the answer.
- Royalty-free photography by 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.