Many people enjoy plantains, especially when they are ripe. This cuisine bears up to its reputation as a tasty dinner whether it’s boiled, grilled, or fried. Plantains are one of my favorite foods, and I can eat them for breakfast, lunch, and dinner without growing bored of them. However, as diverse as plantains are, many people are limited by the amount of plantain recipes they are familiar with, leaving us with only a few options for exploring this delicacy. That’s about to change, because I’ve compiled a list of delicious plantain recipes that you can whip up in no time to show off your culinary prowess.
You’ll find a few plantain recipes to inspire your culinary prowess, whether you’re preparing for your close family, a large crowd, or just yourself. Furthermore, the ingredients required are readily available in your local market or grocery store. That is to say, there is no reason why you shouldn’t prepare a special meal for yourself this holiday season. Thank you very much. To discover a recipe, simply Google the meal’s name or go to mycolombianrecipes.com. Check out these plantain recipes below.
Mashed Plantain And Eggplant
3 large ripe plantains peeled and diced
1 large eggplants peeled and diced
2 tablespoons olive oil
Fresh ground pepper
3 tablespoons grated mozzarella cheese
1 cup chopped tomato
2 garlic cloves
3 scallions chopped
½ tablespoon vegetable oil
Preheat oven to 350° F
Place the eggplant and plantain in a baking dish and drizzle with olive oil. Bake for 25 minutes. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat. Add the tomato, onion, garlic, salt and pepper and cook stirring occasionally for 10 minutes. Set aside.
Place the eggplant and plantains in a food processor until they are combined, being careful not to over-process. The two ingredients only need to be blended together, not completely pureed.
Transfer eggplant and plantain mixture to a bowl. Add the guiso or tomato mixture and mozzarella cheese and mix well. Spoon to a serving bowl.
2 plantains (ripe & firm)
2 burger patties
1 fresh beef tomato (sliced)
1 onion (sliced)
¼ bunch lettuce
2-4 cheese slices
4 tablespoons ketchup
4 tablespoons mayonnaise
½ slice lemon
Salt and pepper (to taste)
Spices (to taste)
Spice the burger patties with salt, pepper and spices. Then, place them in the grill or pre-oiled heated pan and allow to cook until your preferred level of ‘cooked’ is reached. Be sure to flip the patties over at intervals
Whilst the patties are still piping hot, place the slices of cheese on them to melt
For the plantains, wash, peel and cut each one into two and place in a pan of heated olive oil. Allow them to cook slightly, then remove from pan and mash into a thick paste. You can add some salt at this point
Use a roller (or anything that works like a roller) to flatten the mashed paste to about ½ inch, then place it in the heated pan a second time until cooked. Remember to flip them over at intervals while they cook
Place the fried plantains on paper towels to absorb any excess oil
Now assemble the burger patties (with melted cheese), sliced tomatoes and onions, and plantains in the typical burger arrangement. Plantain -> patty (with melted cheese) -> tomatoes, onions, lettuce -> plantain.
Serve with pink sauce (mix the ketchup, mayonnaise, and a few drops of lemon. Stir until pink and thoroughly combined).
2 green plantains
4 cups water
1 small purple onion, very thinly sliced
2 minced garlic cloves
2 multicolored peppers, cut into small cubes (a combination of colors: red, green, orange or yellow)
1/2 cup cilantro leaves, finely chopped
2 teaspoons apple cider or rice vinegar
3/4 cup lemon juice
3/4 cup orange juice
Salt and pepper to taste
Peel the plantains. Place the water in a large pot over medium-high heat. When it comes to a boil, add the plantains and cook for about 20 minutes. They shouldn’t be too soft. When they’re al dente, drain and cut into small cubes. Let slightly cool.
In a large bowl, combine the plantains, onion, garlic, peppers, cilantro, vinegar, and lemon and orange juices. Season with salt and pepper. The liquid should cover all the ingredients. Let rest in the refrigerator for at least 30 minutes before serving.
Serve in glasses or glass ice cream bowls.
Ripe Plantain And Cheese Cake
5 ripe plantains peeled and mashed
2 cups grated mozzarella cheese
3 beaten eggs
¼ cup of milk
3 tablespoons brown sugar or grated panela
3 tablespoons melted butter
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Firsty, preheat the oven to 350° F.
Then, in a large bowl, combine all the ingredients and mix well.
Finally, pour mixture into a greased baking pan and bake for 50 minutes.
Ripe Plantain Rolls
3 whole plantains
1 cup vegetable oil
½ lb codfish bulljaw. See recipe here.
¼ cup parsley or green onions for garnish
Toothpick (3 to 4 inches long)
Slice them in ¼ inch slices (horizontally)
Heat oil in the frying and add your plantain slices to the pan
When they start getting golden brown, turn them over
Remove from the frying pan when both sides are brown, and place them on a plater lined with paper towel to absorb the oil
Place codfish bulljaw on the end of your plantain slice and roll it
Secure the roll with the toothpick or skewer
Garnish and enjoy!