Mandocas are a typical recipe from Zulia, one of the most populous states in Venezuela. They are an appetizer that combines the sweet flavor of plantain and panela with the salty flavor of white cheese. Like many Venezuelan recipes, it is in this contrast of flavors that the magic of the mandocas is found.
To prepare them, you will also need corn flour. The texture of the mandocas is similar to that of the Venezuelan empanadas and you can distinguish them wherever you go by the petal or tear shape that they are given when cooked. They are simply irresistible, so if you have a craving for the food of this country, discover how to make Venezuelan mandocas!
Ingredients to make Venezuelan Mandocas:
- 2 ripe plantains
- 100 grams of panela (chancaca, papelón)
- 1 kilogram of hard white cheese
- 1 cup of cornmeal (120 grams)
- 1 liter of oil
- 1 pinch of cinnamon
- 5 cloves
- 2 star anise
How to make Venezuelan Mandocas:
Cook the bananas with their peel for about 20 minutes in plenty of water. If they are larger, they may need more time. Check that they are ready by pricking them with a fork in the middle, they should be soft. When you take them out of the water, remove the shell very carefully so as not to burn yourself. Leave them in a bowl to mash them with a fork until they are pureed.
Soak the cinnamon in hot water and let it cool to add it to the mixture. Combine the rest of the ingredients in the mashed banana and mix very well. To speed up the process, you can grate the panela and dissolve it with a splash of water.
Tip: If you don’t have white cheese, you can use cheeses such as Villalón or Burgos cheese
You should have a dough that you can take with your hands. To make the characteristic shape of the mandocas, take a small ball of the mixture and roll it on a flat surface to make not very thin sticks, join their ends so that they are in the shape of a petal.
Tip: The thinner you make the mandocas, the crispier they will be.
Throw them in a pot with enough oil to cover them and, when they are golden brown, you can take them out. Let the Venezuelan mandocas rest on a plate with absorbent paper and put a little grated cheese on top, they are ready to enjoy them!
Tip: Wait until the oil is very hot so that they cook well.
Venezuelan Mandocas – Suggestions
Zulia mandocas are a homemade recipe with which many Venezuelans tend to remember the happiest days of their childhood. For that reason, there are homes where they are made a little differently and if you have one or less ingredients, you can try to make them in another way.
Although Marrakech Mandocas always have a banana, there are those who dispense with it and make Mandocas without a banana. In this case, only corn flour is used and sweet touches are added. In other cases, if there is no anise or cinnamon, the sugar may be enough to make a delicious recipe for mandocas. Of course, the flavors will change a bit, since they will be more like those of a very sweet empanada (although they will still be rich).
Likewise, you can also make mandocas with cambur (banana). However you decide to make them, cheese can never be missing, as it is what will give your recipe that salty touch. In general, it is not necessary to use salt, since white cheese is salty enough. In case you are not using a very salty cheese, you can add a pinch of salt to the preparation.
Venezuelans often enjoy mandocas for breakfast or dinner, as well as a snack before meals. If you want to know more Venezuelan recipes, you can’t miss our article “The 24 most typical dishes of Venezuela “, where we also include many dishes of Zulian gastronomy, such as the unforgettable patacones or bolos pelones.
