Street Food
Yaniqueques
The Quirky Foodster Team
Ingredients
- 300 g (2.5 cups) All-purpose flour
- 1 tsp Salt
- 1 tsp Baking powder
- 180 ml (3/4 cup) Water
- 500 ml (2 cups) Vegetable oil for frying
Method
- Combine flour, salt and baking powder in a bowl.
- Gradually add water, mixing until a firm dough forms.
- Knead briefly, then divide into small balls and roll each out very thin.
- Fry in hot oil at 180°C (350°F) for 1-2 minutes per side until golden and crisp, pressing down gently to help them puff and crisp evenly.
- Drain on paper towels and serve hot, often with ketchup or a simple dipping sauce.
Introduction: Yaniqueques, a Dominican corruption of the English ‘johnnycakes’, are crisp, flat fried dough discs believed to have been introduced by English-speaking Cocolo immigrants to Samaná and San Pedro de Macorís.
Cultural Background: Yaniqueques, a Dominican corruption of the English ‘johnnycakes’, are crisp, flat fried dough discs believed to have been introduced by English-speaking Cocolo immigrants to Samaná and San Pedro de Macorís. Today they are sold hot from beachside carts across the country.
Tips: Rolling the dough very thin is essential for the correct crisp, cracker-like texture. Fry in small batches so the oil temperature stays consistent.
Variations: Serve alongside fresh fish at the beach, a classic pairing in coastal towns. Add a pinch of sugar to the dough for a slightly sweet version. Naturally vegan and vegetarian as written.
Storage: Best eaten immediately; they lose crispness quickly.
Reheating: Reheat briefly in a hot dry skillet or air fryer to restore crispness.
Nutrition: Calories: 210 | Protein: 4g | Carbs: 26g | Fat: 10g
FAQs
Q: Where does the name come from?
A: It is a Dominican adaptation of ‘johnnycake’, reflecting the dish’s introduction by English-speaking Caribbean immigrant communities.
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