Green Plantains
January/23/08 11:39
Platanos verde or
plantos maduros? Each have a different flavor, both
are delicious.
Plantains are not bananas. They tend to be firmer and lower in sugar content than bananas. Plantains are almost always cooked. Bananas are actually a sub-species of the plantain. There is a full explanation of the plantain and its origins here.
Platanos verde are frequently cooked into patacones. Patacones are twice fried little tastes which are probably the Panamanian equivalent of french fries. We use them in a variety of ways. Plain as a side to a sandwich. With pico de gallo (borrowed from our friends in Mexico) as an appetizer. With cream cheese, smoked salmon and a special cilantro sauce as an appetizer. A larger version as a tostado (or base) for a delicious seafood or chicken sauce.
The easiest way to make patacones is as follows:
4 large green plantains
vegetable oil
salt
Peel the plantains and cut into 3-4 pieces. Fry in hot vegetable oil. When they are golden, take them out of the oil and pound them flat. Return them to the oil and refry for a few minutes. Remove and place on absorbant paper. Sprinkle salt to taste.
Plantains are not bananas. They tend to be firmer and lower in sugar content than bananas. Plantains are almost always cooked. Bananas are actually a sub-species of the plantain. There is a full explanation of the plantain and its origins here.
Platanos verde are frequently cooked into patacones. Patacones are twice fried little tastes which are probably the Panamanian equivalent of french fries. We use them in a variety of ways. Plain as a side to a sandwich. With pico de gallo (borrowed from our friends in Mexico) as an appetizer. With cream cheese, smoked salmon and a special cilantro sauce as an appetizer. A larger version as a tostado (or base) for a delicious seafood or chicken sauce.
The easiest way to make patacones is as follows:
4 large green plantains
vegetable oil
salt
Peel the plantains and cut into 3-4 pieces. Fry in hot vegetable oil. When they are golden, take them out of the oil and pound them flat. Return them to the oil and refry for a few minutes. Remove and place on absorbant paper. Sprinkle salt to taste.