Pretzel (Venezuelan Mandoca)

The mandoca is called the Zulian pretzel. In Venezuela, talking about mandocas is really talking about the state of Zulia, a Venezuelan region with a very rich and varied gastronomy, as well as an important cultural diversity. The state of Zulia is located in the northwest of Venezuela and its capital is Maracaibo. There is nothing more typical of this state that the mandocas. The mandoca is in the DNA of the Maracuchos. The mandoca combines these 4 ingredients that summarize the essential flavours of the state of Zulia: corn, panela, cheese and plantain. It is one of the fundamental elements of Zulia’s culinary culture.

1 lb fine corn meal (corn flour)
1 plantain (very ripe)
1 tsp. anise seeds
8 oz panela
8 oz cheese, grated
½ tsp. sea salt
1 cup warm water
corn oil, for frying

Peel the plantain and purée it. Set aside.

In the bowl of a stand mixer, mix the warm water and panela until it is dissolved. Add the salt, anise seeds, plantain and grated cheese and mix. Stir in the corn flour gradually.

If necessary, and depending on the consistency of the dough, add a little more water or corn flour to obtain a light dough but a somewhat firm. Once the dough is ready, let it rest for 10 minutes. Form small sticks about 3" long and ½" in diameter. Grasp both ends of each stick and make a teardrop shape by squeezing them tightly. Let stand 5 minutes.

Heat a large pot with corn oil and deep-fry the mandocas. Mandocas are ready when they are golden on both sides. Drop them as you go on a plate lined with paper towel.

Serve the mandocas hot, accompanied by grated cheese and/or butter.

Makes 25 mandocas.