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Watch: Slow-Roasted Pork and Empanadas Complete This Dominican Feast

Visiting Manu’s Bodega on Cooking in America The empanada recipe at Manu’s Bodega in Seattle did not come easy to chef and owner Manu Alfau. Unlike most empanadas, the iteration at Manu’s is prepared in a traditional Dominican style known as catibia, meaning it’s made from a dough made of yuca — a highly starchy root native to South America. In this episode of Cooking in America, host Sheldon Simeon discovers how Alfau’s catibia combines little more than finely grated yuca and garlic.
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