Dominican Johnny Cakes or Yaniqueque

The Johnny Cake, known as Yaniqueque in the Dominican Republic, is a variation of the North American Johnny Cake. While the original recipe is made with cornmeal, there are versions that combine cornmeal and wheat flour, as well as others that use only wheat flour. Some variations include additional ingredients such as shredded coconut, coconut milk, egg, honey, sugar, and salt, among others. The preparation method can be either baked or fried.

Receta para Yaniqueques Dominicano en español.

In the Dominican Republic, Yaniqueque was introduced by English-speaking Caribbeans or African descendants, who adopted it as one of their favorite dishes due to its simple preparation and low cost. The Dominican version is made by mixing wheat flour with butter, oil, and a touch of salt. Although it is generally fried, it is sometimes baked. Discover more about this delicious variant of the Johnny Cake and savor its unique flavor.

This recipe is a favorite among Dominicans and has become a craving for those living outside the country who have tried it during their vacations. Personally, it brings back memories of my trips to the Dominican Republic, especially visits to Boca Chica beach, where you can find Yaniqueques and fried fish. Although they are now sold at many roadside stalls, I insist that there is no comparison to the ones we make at home.

The recipe I share is the same one I use for empanadas and pastelitos, but it is halved as it yields enough for Johnny Cakes. Note that for pastelitos, I don't use baking powder. I hope you enjoy my version at home, bringing a piece of the authentic Dominican experience. Happy cooking!

Dominican Johnny Cakes, Yaniqueques

Ingredients:

2 cups flour (260 g)

1 tablespoon sugar 

¼ teaspoon salt

1 teaspoon baking powder 

¼ cup margarine (56 g)

1 egg

½ tablespoon cooking wine (8 ml)

¼ cup + 1 tbsp water (74 ml)

Oil for frying  

Instructions:

1. In a bowl, mix together the flour, salt, sugar, and baking powder. Make a hole in the center of the dry ingredients.

2. Add the margarine, egg, and cooking wine to the center of the dry ingredients. Mix everything together with your hands until well blended.

3. Gradually add the water to the mixture, a little at a time, until a soft dough forms. You may not need to use all of the water. Knead the dough lightly and let it stand for at least half an hour.

4. Divide the dough into small balls, each about 1 ½ inches wide. Roll out each ball with a rolling pin on a floured surface or between sheets of waxed paper until a thin disk is formed. Use a knife to make two slits in the middle of each disk to prevent the dough from inflating while cooking.

5. Fry the disks in hot oil, turning once, until both sides are golden brown. Drain the fried disks on paper towels. If desired, sprinkle with salt, but it is not necessary.

Notes:

a) The thinner you roll out the dough, the crispier it will be. If you leave it a bit thicker, it will be soft on the inside and toasted on the outside.

b) It can be served with ketchup.

c) My favorite way to eat it is giving it an American twist, sprinkling it with powdered sugar and cinnamon – they taste delicious! This way, it reminds me of the "Fry Dough" at Canobie Lake Park in New Hampshire, although I clarify that Dominicans don't eat it this way.

If you enjoyed this recipe, you'll love:

Pescado Frito (Dominican Fried Fish)

Kipes (Quipes)

Yuca -Cassava Fritters (Arepitas de Yuca)

Again, truly I tell you that if two of you on earth agree about anything they ask for, it will be done for them by my Father in heaven. - Matthew 18:19

Cinnamon Cookies

These not-too-sweet rolled cookies are a tasty accompaniment to tea or a cup of coffee.

Cinnamon Cookies (by Cooking Light for dressbarn)

Ingredients:

For rolled cookie dough:
10 ½ tablespoons of powdered sugar or 6 tablespoons of granulated sugar
⅓ cup butter, softened
2 tablespoons light brown sugar
2 teaspoons vanilla extract
1 large egg
2½ cups all-purpose flour 
¼ cup cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon

For cinnamon glaze:
⅔ cup powdered sugar
2 teaspoons milk or water
¼ - ½ teaspoon ground cinnamon
2 tablespoons sliced almonds


Directions:
1. Place sugar, butter, light brown sugar and vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 4-5 minutes). Add egg, beating well after addition.

2. Combine the flour, cornstarch, baking powder, baking soda, salt and ground cinnamon and sift. Add to butter mixture; stir until combined. Divide dough into 4 equal portions. Roll each portion to a ¼ inch thickness between 2 sheets of plastic wrap. Freeze dough 20 minutes, or 2hours in the refrigerator. I left it refrigerated over night.

3. Preheat oven to 375°F (190°C). Working with one portion of dough at a time (keep remaining dough in freezer or refrigerator), remove top sheet of plastic wrap, cut dough with a 2-inch round cookie cutter; place cookies on baking sheets. Discard bottom sheet of plastic wrap. Repeat procedure with remaining dough.

4. Bake at  for 8 minutes or until lightly browned. Remove from baking sheet; cool on a wire rack. Combine powdered sugar, milk and cinnamon; drizzle mixture over cookies. Sprinkle with almonds.

Note:
a)You could use a fork, pastry sleeve or bottle with nozzle to drizzle glaze on the cookies. I used a sleeve.

b) If you want to thicken a little more the icing add one teaspoon of icing sugar at a time or to dilute it add water or milk by drops until the desired consistency is obtained.

More photos and this recipe in español: AQUÍ

See to it that no one takes you captive through hollow and deceptive philosophy, which depends on human tradition and the elemental spiritual forces of this world rather than on Christ. - Colossians 2:8

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Arroz con Guandules, Rice With Pigeon Peas

 

Indulge your taste buds in the savory delight of Moro Guandules, also known as Arroz con Guandules, a culinary gem that Puerto Ricans affectionately call "Arroz con Gandules." This delectable rice dish isn't just a year-round delight; it takes center stage in the heart of the traditional Dominican Christmas menu, complementing the festive feast that includes a succulent roast pig, flavorful pasteles en hoja, and a refreshing potato salad.

Receta Moro de Guandules (Arroz con Guandules) en español.

Moro de Guandules is more than just a meal; it's a celebration of tradition, a symphony of tastes that dance on your palate. The aromatic blend of rice and pigeon peas (gandules) creates a harmony that captivates the senses, making it a must-have at any festive gathering.

Its presence on the Christmas table is a testament to the cherished moments shared with family and friends. The dish not only tantalizes the taste buds but also weaves together the threads of cultural identity, connecting you to the heart of Dominican tradition.

Whether you're preparing for a festive occasion or simply craving a taste of the Caribbean, Moro Guandules is the perfect culinary adventure. Unlock the secrets of this delightful recipe and embark on a flavorful journey that pays homage to the traditions of Puerto Rico and the Dominican Republic. Share the joy, share the taste – Moro Guandules is more than just a dish; it's an invitation to savor the essence of cultural heritage with every delicious bite.

Arroz con Guandules (Pigeon Peas Rice)

The recipe I share uses freshly boiled guandules, just as our grandmothers and mothers did when preparing "moro." I recommend preparing this rice with pigeon peas like this 100% because its flavor is exquisite and unique. However, if you find yourself in a time crunch and need something quick, or if you prefer to use canned guandules, you can also follow these same steps. Just skip the time for boiling the guandules.

For the amount of rice specified in the recipe, I recommend using two cans of guandules.

Ingredients: 
1 ¼ pound cooked fresh pigeon peas/ guandules (approx. 4-5 cups) or 2 cans of pigeon peas
3-4 cups hot water
1 pound ham chopped (optional)
2½ lbs. rice (5 cups)
¼ cup of oil
½ cup of Dominican Sazón or (1 minced onion, 4 cloves of garlic mashed, 1 bell pepper or cubanelle, ½ teaspoon of saffron or annatto)
5 sprigs of cilantro and two of coriander
1 Tablespoon tomato paste
1 chicken bouillon
1 envelope of sazón Goya
1 tablespoon of capers (optional)
Salt and pepper to taste
1 Tablespoon vinegar or juice of one bitter orange
1 banana tree leaf to cover rice (optional)

Instructions:

1. Precook the guandules until they are tender: This process takes about 30-40 minutes in a regular pot. Season the pigeon peas with 1 clove of garlic, ¼ teaspoon of oregano, 1 onion, or 2 spoons of Dominican Sazón. Cook with enough water to cover the peas and maintain that amount throughout the cooking time until they are tender. Omit this step if using canned gandules.

2. In a 6-quart pot, heat the oil over moderate heat, sauté the ham until slightly browned, add half a cup of water, and boil for 2 minutes. Then, add ½ cup of Sazón or chopped onion, peppers, and garlic. Add tomato paste, bouillon, and vinegar, and sauté for 1-2 minutes over medium-high heat.

3. Add the guandules and salt (approximately 2 teaspoons). Cook over medium-high heat until it begins to boil. Rinse the rice well. When the mixture of guandules and sofrito begins to boil, add the rice and the previously boiled water cup by cup until you have enough to just cover the rice. Add the coriander and cilantro. Leave to cook over medium heat for 1-2 minutes. See Notes for water substitute to make Moro con Coco (Rice with Coconut Milk).

4. Cover and continue cooking over low heat. Occasionally stir the rice to prevent it from sticking to the sides. When done, the rice should be light and fluffy.

Yield: 8 servings. It could serve more depending on the quantity served. You could also use 3 pounds (6 cups) for this recipe or divide it to make less.

Notes:

a) In step # 4, cover with a previously washed banana leaf, and then place the pot cover on top of it. This gives it a unique and delicious taste. I learned this from a Dominican chef on Univision.

b) It is preferable to use fresh guandules because they taste better, but if you do not have them at hand, you can use canned pigeon peas. For this recipe, I use 2 cans.

c) To make Moro de Guandules con coconut (Rice with pigeon peas and coconut milk), a recipe originally from the Dominican province of Samaná - substitute 2 cups of water for 2 cups of coconut milk. You can use canned coconut milk.  This rice goes well with Pescado con Coco, (Fish Cooked in Coconut milk), you can find this unique fish dish in my blog here.

d) Two cups of rice are equivalent to 1 pound of rice. For each cup of rice, use two cups of water or stewed beans with water.

If you enjoyed this recipe, you may also like:

Pasteles en Hoja Recipe 

Rice with corn, (Moro de Maíz)

For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer. - 1 Timothy 4:4.