Dominican Republic 365
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Dominican Republic 365
The golden sound of the Dominican beach
Yaniqueque (derived from the English "Johnny Cake") is a thin, crispy disc of fried dough that is the iconic beach snack of the Dominican Republic. Made from a simple dough of flour, water, baking powder, and salt, yaniqueques are rolled thin, cut into large circles, and deep-fried until golden and crackle-crisp. They are often sprinkled with salt or garlic powder and served hot.
The yaniqueque is most closely associated with the beaches of Boca Chica, Juan Dolio, and the eastern coast, where vendors walk the sand carrying towers of golden discs balanced on their heads or in large baskets. The cry of "Yaniqueque!" echoing across the beach is as much a part of the Dominican seaside experience as the turquoise water and palm trees.
The name derives from the English "Johnny Cake," a term brought to the eastern Dominican Republic by English-speaking migrants from the Turks and Caicos and other Caribbean islands. Over time, the pronunciation was Dominicanized to "yaniqueque," and the flat, crispy fried version became distinctly Dominican.
In a bowl, whisk together the flour, baking powder, and salt.
Rub in the vegetable oil with your fingertips, then add water gradually and mix with your hands into a firm, smooth dough, kneading only until it just comes together so it does not turn tough.
Cover the dough and let it rest for 15 to 20 minutes so it relaxes and rolls out more easily.
Divide the dough into small balls and roll each one out very thin, nearly translucent, into a rough circle about 15 to 20 cm across; the thinner it is, the crispier the result.
Cut two or three short slits in each disc so it stays flat instead of puffing, and heat about 2 cm of vegetable oil in a wide skillet over medium-high heat, around 180C, until a scrap of dough sizzles on contact.
Slide in one disc at a time and deep-fry for about 1 to 2 minutes per side, turning once, until golden brown, blistered, and crisp all over.
Drain on paper towels and sprinkle with salt while still hot.
Serve immediately, plain or with ketchup, hot sauce, or pickled onions on the side.
A home-style reference method; every family and kitchen has its own version.
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