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The traditional Enyucado

The traditional Enyucado

The cooking style of Colon is one of the most authentic specialties of Afro-Caribbean flavor. The region is characterized for its diverse gastronomy, coming from the presence of various ethnic groups in the province of Colon. This diversity gives rise to a combination of exquisite dishes from various parts of the world.

If the traditional "Enyucado" does not sound familiar, maybe "Carimañola" does. More commonly known as Carimañola in our country, it is eaten as part of breakfast, as an appetizer at lunch, and also as a snack served in restaurants.

Recipe: Enyucado

Ingredients

3 lbs. cassava

1 medium coconut

4 cups brown sugar

1 cup raisins

1 pkg. ground cinnamon

2 tsp. vanilla essence

Preparation

Grate the coconut and add water to separate the milk from the meat. Strain the meat over a bowl to squeeze out all the milk. Grate the cassava in another medium bowl. Add the coconut milk and whip for about 10 -15 minutes. Add vanilla, sugar and cinnamon. Beat for 20 minutes, then add the raisins and stir for 15 minutes. Put the mixture in a greased baking tray and bake for 1 1/2 hour at 350 degrees. Serve at room temperature.

 Bon appétit!


           
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