Catibias o Cativias (Dominican Yucca Empanadas)
One classic of Dominican street food! I guess street food is very dear to my heart! when I was younger I used to buy these delicious crispy empanadas very often, in fact in my first pregnancy, my husband (who is an angel! God bless his soul) drive 20 minutes to fetch me some catibias from a food vendor I knew had great catibias and he has been in the same spot for over 30 years.
In the years of the colony, the Empanada, a Spanish dish, was introduce to the natives in the Dominican Republic, at that time called Hispaniola. Historians narrate that in the sixteenth century in Santiago, (the second biggest city in the DR) flour cakes, "Pan cakes "both beef and pork, were publicly made and sold.
In the DR, the empanada has two variations, both stuffed with meats, cheese or vegetables and fried: one made with wheat flour and circular, called "pastelito" and the second one, made with catibia (a thick cassava flour used primarily for casabe) and semicircular. This second variant retained the name "Catibia" although it is not an indigenous plate. Apparently, given the frequent shortages of wheat flour in the island during the colony, it was replacing often with the yucca flour or catibia flour. So, as you can see the origins of the "Catibia" is very circumstantial.
I once heard that food was part of a country identity! and I guess they were right! Dominican cuisine is a mixture of several heritages, indigenous, Spanish, African, we have a piece of each one of these cultures. And we cherish that, and everywhere a Dominican is, he brings his cooking tradition among his belongings. When a Dominican citizen living abroad receive Dominican visitors, they will on the first occasion available will cook Dominican food for their guests, it's just like a necessity remembering what they have left behind and their origins. It's the safest way of showing your guests how important they are to you!
Often when I lived in France I used to get together with other Dominicans to cook Dominican, it made us feel closer to home, I guess. Rice, red beans and stewed chicken is always very popular with tostones (fried green plantains) of course. Needless to mention Dominican Sancocho, Dominican beer (Presidente), Guandules con coco y arroz (pigeon peas with coconut and rice), asopao de camarones, I hope you cherish your home town food as much as I cherish mine!
Pico de Gallo - The Petit Gourmet
Ingredients
- For the dough
- 3 pounds of yucca root cassava, manioc, and tapioca, finely grated,
- ¾ cups of water
- 1 teaspoon of salt
For the filling
- 1 lb shrimp cleaned
- 2 tablespoons olive oil + 2 tablespoons olive oil
- 1 small onion chopped into small cubes
- ½ small bell pepper chopped, into small cubes
- 3 cloves garlic chopped into small cubes
- ¼ cup of cilantro chopped
- 1 tablespoon of Dominican rum
- 2 whole small tomatoes crushed
- 1 teaspoon tomato paste
- Some vegetable oil to handle the dough and to fry enough to fill ¾ of the pan you are frying in
Instructions
- First wash and peel the yucca. Remove all brown outer skin and the under layer (dark rose) directly beneath the rough brown skin. Make sure your yucca is bright white.
- Grate the yucca (cassava) finely, you can do this in a food processor, it should have the texture of grated coconut. With a cheese cloth, squeeze all the liquid out of the yucca.
- In a heavy bottomed pot and add ¾ cup of the water, the yucca and 1 teaspoon of salt. Turn the heat up to medium or medium high. Stir this mixture constantly. This step consist only in cooking the dough so it will be pliable and easy to work with, the dough should not be over cook or burnt and this will ruin your dough, you will continue to stir, approximately for about 15 minutes. When the dough is done it will turn transparent, it will still be sticky, that is ok, that is normal. Let the dough cool.
Prepare your sofrito
- In a frying pan, heat 2 tablespoons of olive oil, when is ready throw in: the onion, bell pepper, and 2 garlic cloves, at the moment when they begin turning transparent add the tomatoes and tomato paste, let this mixture simmer for 15 minutes at a very low heat.
- In a frying pan, heat 2 tablespoons of olive oil, when is ready throw the rest of the garlic and the shrimps, stir so it won't stick to the bottom of the pan, until golden, then deglaze with the rum, scrap all the bottom, add the sofrito and the cilantro let it simmer for a 3 to 5 minutes, all the liquid should have evaporated at this time. Let the mixture cool down.
- Cover your hands with oil; this will make it easier to handle the dough. Take the dough and begin forming balls (a little bigger than golf balls) and with a rolling pin or a tortilla maker rolled out or squeeze the dough into circles (you can use plastic film wrap or brushed some vegetable oil into your rolling pin or tortilla maker or both). Make a circle and add the filling (big tablespoon) in the middle, then fold over and press to seal. Repeat until you are out of dough.
- Fry in hot oil, until golden brown (in the edges) then put over paper towels to extract all the oil. Enjoy right away.
Nutrition
I made a simple and super fresh pico de gallo to go with my catibias! So easy and simple! you can find here the recipe for my easy & fresh pico de gallo.
Catibias o Cativias
¡Un clásico de la comida callejera dominicana! Supongo que soy débil con la comida callejera. Cuando era más joven solía comprar estas deliciosas y crujientes empanadas muy a menudo, de hecho en mi primer embarazo, mi esposo (que es un ángel, Dios bendiga su alma) se montaba en su carro y manejaba como 20 minutos, para traerme unas catibias de un vendedor de catibias que tiene su puesto de comida en el mismo lugar desde hace más de 30 años. Sus catibias son deliciosas.
En los años de la colonia, la Empanada, un plato español, fue presentada a los nativos en la República Dominicana, que en ese momento se llamaba la Hispaniola. Los historiadores narran que, en el siglo XVI en Santiago, (la segunda ciudad más grande de la República Dominicana) se hicieron y vendieron en público, "Pan cakes", unos pasteles de harina rellenos tanto de res como cerdo.
En la República Dominicana, la empanada tiene dos variantes, ambas rellenas con carnes, queso o verduras y fritas: una hecha con harina de trigo y circular, llamada "pastelito" y la segunda, hecha con la harina de la yuca (una harina gruesa usada principalmente para hacer casabe). Esta segunda variante conserva el nombre "Catibia" aunque no es un plato indígena. Al parecer, dada la frecuente escasez de harina de trigo en la isla durante la colonia, se empezó a reemplazar a menudo con harina de yuca o harina de catibia. Así, como se puede ver los orígenes de la "Catibia" son muy circunstanciales.
¡Hice un simple y súper fresco pico de gallo para acompañar mis catibias! Pueden encontrar aquí la receta para mi pico de gallo fácil y fresco.
¡En alguna parte escuché que la comida forma parte de la identidad de un país y supongo que tenían razón! La cocina dominicana es una mezcla de varias herencias, indígenas, españolas, africanas, tenemos un pedazo de cada una de estas culturas y me encanta eso, esa diversidad. Donde quiera que un dominicano este, no importa, siempre lleva consigo sus tradiciones culinarias entre sus pertenencias. Cuando un ciudadano dominicano vive en el extranjero y recibe visitantes dominicanos, buscará la primera ocasión disponible y cocinará comida dominicana para ellos, es como una necesidad de compartir un poco de lo que dejaron atrás y no olvidar sus orígenes. ¡Es la forma más segura de mostrarle a sus invitados lo importantes que son!
A menudo cuando yo vivía en Francia solía reunirme con otros dominicanos para cocinar comida dominicana, nos hacía sentir más cerca de casa, supongo. Arroz, habichuelas rojas y pollo guisado, siempre muy popular, con tostones, por supuesto. No hace falta mencionar el dominicano Sancocho, la cerveza dominicana (Presidente), los Guandules con coco y arroz, el asopao de camarones. ¡Espero que aprecien la comida de su país natal tanto como a mí me encanta la mía!
Renee says
Oh my goodness I wish street food around here was like that. Yum!
Petit Gourmet says
;D I know right! This is truly delicious! Thanks for stopping by!
Soni says
Oh my!Such delicious looking empanadas!!Never tried yucca but I'm already drooling at your pics!Very intrigued and would love to try this amazing looking dish 🙂
Petit Gourmet says
You know what the are gluten free! also! and fantastic you can filled them up with you favorite! Thanks for stopping by Soni!
Caroline says
These look and sound fantastic! Sadly there wasn't much street food where I grew up nor where I am now but I always do my best to sample some when away. Must give these a go!
Petit Gourmet says
Caroline!!! Thanks! if you can't find fresh yucca you can also find yucca flour and add a little more water and a tablespoon of olive oil. Give a try!
Adam J. Holland says
Fabulous! Just wonderful! Bravo!
Petit Gourmet says
Hey Adam! thanks for stopping by!
Wendy, A Day in the Life on the Farm says
I have always wanted to make empanadas and this recipe may be the perfect start for me.
Petit Gourmet says
Hey Wendy!! yes git it a try and let me know how it went!!!!
Thanks for stopping by!
Liz says
Both the dough and filling look fantastic! I'd love to munch on these terrific empanadas!!!
Petit Gourmet says
Hey Liz!! that sounds like a get together!!! they were delicious! Thanks for stopping by!
Valerie Cathell Clark says
These look wonderful! I've never made empanadas -- you're recipe has me wanting to try! YUM!
Petit Gourmet says
Thank you Val!! they were great!!
XOXOXO
cheyanne says
I love Yucca and I absolutely LOVE empanadas! These look crazy delicious!! ♡ Nom Nom Nom!
Petit Gourmet says
Hey girl!!! great minds think alike!!! these were amazing! XOXOXO
Sue Lau says
These really grabbed my attention and look wildly delish. Well done!
Petit Gourmet says
Thanks Sue! they are not hard to make either!! give it a try!! you won't regret it!
Kate @ Babaganosh.org says
These look AMAZING!! I just got back from the Dominican Republic today actually, and it is a coincidence I saw these on my twitter just now. We had SO MUCH good food there, but sadly didn't come across empanadas made from yuca! I'll have to ask my fiance's family to make me some (he is Dominican) - I love all things yuca. But if not - I pinned this recipe and plan on trying these out myself!
Petit Gourmet says
Hey Kate!! I am glad you got the chance to meet my beautiful island! it's true we have some great things to eat, this is not a hard recipe, if you can't find fresh or frozen yucca, maybe you can find yucca flour! and give it a try! and surprise your fiance!! The ultimate surprise will be cooking Dominican for him! I can assure you! Let me know if you need any help! Thanks for stopping by!
PS: There is also my Dominican Sancocho recipe right here
Cindys Recipes and Writings says
Now I have a reason to try yucca again!
Petit Gourmet says
Hi Cindy!! I know you must! it's soo good!
XOXO
Lauren @ Sew You Think You Can Cook says
I can't wait to try these. My dad made yucca once before (mashed), I remember not being a fan. I need to give it another try now that my tastebudss have matured, and I like that it's in your dough. And, Dominican rum is the only rum I drink, so I'm good to go with the rest of the ingredients, too! 🙂
I also like that you made a fresh salsa to accompany your empanadas.
Petit Gourmet says
Hey Lauren! give it another try, when mashed yucca can be sticky and very rich. You can either make chips or try my recipe! I assure you won't regret!! thanks for stopping by! 🙂
karrie @ Tasty Ever After says
I'm totally addicted to yucca and empanadas and combining the two sounds fantastic! I always make Cuban empanadas with a picadillo filling and wheat dough, so I'm super excited to try your version. Thanks for sharing such a great recipe 🙂
Petit Gourmet says
Karrie! thank you so much for your comment! I love yucca and empanadas too! hey let me know how they turn out! The most typical version you will find in restaurants are filled with conch or crab! and they are fantastic!! thank you for stopping by!
A_Boleyn says
Is cassava flour the same as tapioca flour cause I have some of the latter which I bought to make pao de quejo.
Petit Gourmet says
Hi! I think is the same, you will to use some salted water and olive oil to make a dough that resembles what I did! then roll it and make you empanadas! When I do this with the flour, I use like approx 1/4 cup of salted water and 2 tablespoons of oil, for a cup of the flour. I will do it little by little until you get the right consistency, Like in my pictures.
Let me know how it turned out!!
XOXOXO
A_Boleyn says
Thank you for the information. I'll give it a try the next time I have a leisurely weekend ahead. 🙂
Petit Gourmet says
Great!!! I want pictures! 🙂
Christie says
I am so excited by this recipe. Empanadas are one of our favorites but I've never tried to make them. You make me want to make them right now.
Petit Gourmet says
Hey Christie!
Thanks for stopping by! Go ahead and let me know how it turn out!!
XOXO
Tammi @Momma's Meals says
Oh wow....I've made empanadas before but you take it to a whole new level here!
Petit Gourmet says
Hey Tammi! Thank you! I love empanadas also!! but nothing like these! these are great!
Sarah Reid says
I definitely have to try this - love empanadas!
Petit Gourmet says
Hey Sarah! thanks for stopping by!
Joy DeTorres says
You just solved a big mystery for me! I had empanadas somewhere, and I noticed the shell was not the typical flour shell. I had no idea what it was, but now I think it was yucca! Thanks for sharing this recipe. I'm excited to try it out.
Petit Gourmet says
Hey Joy! Thank you for stopping by! 🙂 let me know how it goes!
Bobbi from Bobbi's Kozy Kitchen says
I have never worked with yucca before, but these empanadas look amazing!!
Petit Gourmet says
Hey Bobbi!
thank you!! they are great! super crunchy! thanks for stopping by!
Martin Redmond says
My wife and I spent a week in the DR a few years ago. We had a great time. I didn't get a chance to try any of these though. I know that if I had, I'd be hooked. I adore empanadas, and yours looks so delicious!
Petit Gourmet says
Hello Martin!
Thank you for your kind comments! I am glad to hear you already had the chance to visit my dear country! and I hope you get that lucky again soon!
Wendy Soto says
Hi Excellent recipe, I also have one in my blog if you want to check it out, it's in spanish.
I like to use a juicer to extrcat all the liquid from the yuca. A tip is that if you let the liquid set overnight, then you'll have on the bottom Yuca starch and you can make lot's of stuff with it.
Here is my recipe:
http://suspiritosrd.com/catibia/
kkatx says
Wowza! I am making these tonight! I love yuca/casava root dishes. And I love stuffed fried things! Can only imagine they are similar to empanadas only even better because of the cassava. Have shellfish allergy so am going to try a variation more in the direction of sweet: stuffing made with nuts, raisins & green herbs flavoring and then a mango/yellow tomato pico with cilantro & mint. Not exactly traditional but will be tasty I think. Thank you so much for publishing this recipe!!
Petit Gourmet says
Hello and thank you for stopping by! Me too! I love thing made out of yuca, if you have an allergy, you can stuff these with differents, ham and cheese, ground meat, sausage, egg!! the possibilities are endless. Let me know how they turned out!