What is a yaniqueque, and where did it come from?
You know what? there seems to be a lot of theories and quite the disagreement. One popular theory is that it came from the British West Indies and it is a corruption of the name Johnny Cakes, a dish with which it shares very little in common.
Other equally argued-for theories exists. But I am not a food historian and I am confortable accepting that the answers to these questions are not quite vital.
There are also several variations of the same dish throughout the island, to further complicate things. This is the yaniqueque as I know it.
These delicious, crunchy, flaky, deep-fried fast food wonders are a must-have on a visit to Boca Chica, the popular Dominican beach.
- 2 cups of all-purpose flour
- ½ teaspoon of baking powder
- 1 teaspoon of salt
- ¼ cup of water
- 3 tablespoons of vegetable oil (soy, corn or canola) for the dough
- 2 cups of vegetable oil (soy, corn or canola) (for frying)
- 1 cup of flower for working the dough and sprinkling on the counter.
- Mix the baking powder, salt and flour.
- Pour in water and the oil for the dough and mix in. Work the dough on a lightly floured surface until everything is well mixed, don't knead the dough (add some flour if it is too sticky or water if it is too dry).
- Let dough rest for an hour covered in plastic film.
- Extend with a rolling pin on a lightly floured surface until it is very thin, nearly transparent. The thinner it is, the crispier it will be. If the dough is sticking, dust with flour as it becomes necessary.
- Cut into circles and punch holes in them with a fork. If the circles are a bit misshapen when you lift them, don't worry, that's how they look when you buy from street vendors.
- Heat oil over medium heat. Fry the circles of dough until they turn golden brown, rest on a paper towel to absorb excess oil.
- Sprinkle with sea salt and serve.