So, naturally, locro de papa (Ecuadorian potato soup) is a favorite of mine. Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick. Pat-a-cone-ez. Finally, you remove them from the heat and place them on a plate. INSTRUCTIONS 1) Soak the onion slices in salt water for about 10 minutes, rinse well and drain. You should have seen the confused look on his face. Step 2. In some countries, fried plantains are topped with cheese as an appetizer, or with ceviche, pulled chicken or avocado salad. Spray the bottom of a heat-proof glass tumbler or mug with non-stick cooking spray. Set aside. They are very much like potato chips in texture and flavor, but with a slightly banana undertone. Remove plantain pieces from the water and blot completely dry with paper towels. Instructions Step 1. Sadly, they’re not also low carb. That is not ideal for this recipe. Venezuelans even use patacones as a sandwich filling! I have always wondered how to cook plantains. How do you tell the difference between bananas and plantains in the grocery store? Wow, this certainly piqued my curiosity. © 2009-2020 As We Saw It | Site built by, Promote Your Business With Influencer Marketing, Gran Cocina Latina: The Food of Latin America, A Taste of Latin America: Culinary Traditions and Classic Recipes from Argentina, Brazil, Chile, Colombia, Costa Rica, Cuba, Mexico, Peru, Puerto Rico & Venezuela, Latin American Paleo Cooking: Over 80 Traditional Recipes Made Grain and Gluten Free, Explore Panama’s Historic Royal Road, Camino Real, Vegetarian Mexican Food: What You Must Know as a Tourist, 4 green plantains (not yellow or black; it vastly changes the taste), Vegetable oil (for frying, enough oil to be about ½ inch deep in your frying pan). My most recent encounter was on a cruise ship through the Panama canal. If you’re in any country between Peru and Costa Rica, they call them patacones, and occasionally, patacóns. They’re made from a fruit known as the plantain. Plantains are related to the curvy yellow fruit we all know and love. Except instead of salt, we deep fry it with sugar — so sinful right? Marian Blazes is a freelance writer and recipe developer with a passion for South American food. Place 4 cups warm water into a large bowl. Will definitely try this out when I go to Latin America. They are an easy, affordable, and popular dish throughout the Caribbean and Latin America. I think you’re right that plantains aren’t available in Singapore, but you do have a lot of other things that we don’t, so it’s hard to feel very sorry for you, lol. Remove plantain pieces with tongs to a flat, non-stick surface, such as a cutting board. Patacones (known as tostones in Central America) are twice-fried rounds of green plantain. Well…just as you’d expect Cathy, the green ones are pretty starchy. Enjoy these delectable morsels as a snack or a side dish. Her goal is to make travel easier for others and to offer a brief escape to another land. I have not cooked with it, but my mom-in-law made a soup with it in there, along with who knows what! They are usually served… I don’t know which I prefer, the patacones/tostones or the sweet maduros. Alternar barra lateral. Your family will love them! Please check your destinations before making any travel plans. We think that recipes make a perfect travel souvenir. While you're waiting, prepare a fresh aji Amarillo sauce if you don't already have one. These dishes are of high quality and generally require a lot of preparation time. It’s great when cruise ships offer a sample of the local cuisines, isn’t it Rhonda? 2) Mix all the ingredients together in … The food of Ecuador offers a mix of two worlds. Chickpea salad with avocado & tuna {Ensalada de garbanzos con atún y aguacate} I pinned it to my food and drink board. Try them any delicious way you like, then let us know what you think. Patacones Ecuatorianos. The most obvious difference is that plantains are typically eaten cooked and are usually fatter, more angular and starchy. (Sometimes even Saba!) Place the plantain slices in a bowl of salted water to soak for 1 hour. Unfortunately, plantains are not the easiest thing to find in Nairobi so I don’t eat them as much as i would like to. The number of servings will vary, depending on the size of the plantains. Sprinkle the plantain with cumin. You’ll know … The traditional dishes of the highlands are pork and beef-based, combined with potatoes and corn grains, among other things. Thanks for sharing #wkendescapes. Los patacones … You might prefer the ripe ones cooked with brown sugar, called maduros. I’d guess it’s a holdover from the days when the U.S. controlled the Panama Canal. A similar thing happened at lunchtime. if you haven’t eaten cooked plantains yet, you’re in for a treat. In other words, everyone eats them and they’re on practically every restaurant menu. are marinated with a mix of orange juice, lime juice, garlic, cumin, oregano, oil, salt/pepper. (So much for trying to be at least a little healthy…). Little fact about me: I dig potatoes. I didn’t know what a plantain was and when I Googled, it kind of looks like saba, a variant of bananas that we use for cooking in the Philippines. In Ecuador the patacón usually accompanies dishes of meat and fried fish. Add 2 tsps. But I don’t think Latino fries sounds nearly as catchy. Si eres de Ecuador tienes la gran suerte de haber crecido esperando encontrarte patacones en todas tus comidas familiares. They are as popular in Latin America and the Caribbean as French fries are in the U.S. We just wish it weren’t so high in carbs! … (This step adds flavor & also gets rid of some of the starch from the plantains.). I know we do! It worked pretty well, but they still taste better double fried. And a squeeze of lime juice with the salt adds a nice kicks. They look the same inside, too. As you might have guessed from my story, plantains stay green for a very long time and can easily fool the uninitiated. “I bought these bananas weeks ago, and they’re still green! 4 cups water (salted, or amount needed to cover plantains), 2–3 cups vegetable oil (or amount needed for frying). Receta súper fácil y rápida para preparar patacones ecuatorianos. Plunge into a hot frying oil for about 5 minutes, until golden brown. See more ideas about ecuadorian food, recipes, food. We often link to affiliate products and services that we believe will benefit our readers. Considering how often they are eaten, you might as well call them Latino french fries. They are starchy through and through, and leave just the tiniest hint of banana flavor after the swallow. Small cracks are OK. Reheat oil over medium heat and return flattened plantains to hot oil. I love everything fried (although it’s so unhealthy! 1/2" will be somewhere in between. Patacones…Tostones…Delish! In Ecuador, and more so in the Andes, you will almost always be offered a soup as a starter. If calories weren’t an issue, I’d just eat them both. I love fried plantains and am always thrilled when I see them on a menu. But plantains are used differently and have so many health benefits that they are actually the 10th most important staple food in the world. My husband enjoys flattening them between the two fryings, he often uses a can of beans to do it. If you find any in the grocery store that are yellowing, that is a sign that they are beginning to ripen, which means the starch inside is turning into sugar (in other words, they’re getting sweeter). Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself. You can even find them in West Africa, where they call them “plantain crisps.”. Hello everyone, We were waiting to upload this video until today to celebrate International Worker's day. We cannot guarantee that all locations are open and make no promise that you will be able to visit. We want to tell you a little bit about some of the traditional dishes and invite you try them during your stay in Ecuador’… 1/4" thickness will make much crunchier patacones. “Chifles” means “chips” in Spanish and it normally refers to plantain chips. Aprende a preparar deliciosos platos tradicionales del Ecuador. Rarely served on a plate, Ecuadorian ceviche stands apart from its Peruvian cousin, which often features every piece and part laid out on a serving platter.Ecuadorian ceviche is fresh, saucy, and delicious. I saw the plantains in the store and I’ve heard they are eaten fried, but I had no idea they are called Patacones. Are your chips similar? Mmmm. Add the plantain slices to the heated oil in a single layer. I already love the fried banana chips that you can find in Southeast Asia, so I think I’d love these too. The thicker version (patacones) should be served hot or warm and are nice eaten with guacamole, garlic sauce, grated cheese or as a side dish. Fry for about 3 to 4 minutes per side. They were so clearly (to him) plantains, not bananas, yet obviously the irate woman was completely clueless that such a thing even existed. The black ones are really sweet. Salt may be used to add flavor to the chips. Salt may be used to add flavor to the chips. Thanks for the recipe. They’re cheap, filling, nutritious, and easy to make. I know it’s a banana, but what’s it like, have you ever prepared it? Heat oil over MEDIUM heat until the oil is glistening. After this, you have to press the plantain until flat. You'll find it best to use plantains that are still green and just starting to ripen, showing a touch of yellow on the skin. Looks delicious. Turn about is fair play, Liz. She wrote a cookbook focusing on the cuisine of Brazil. I LOOOOVE fried plantain. Guess you can’t have everything. En Ecuador el plátano es algo más que un postre. Yes, I think most countries know them as tostones. It’s… These little guys may look like golden-brown discs of fried banana, but they’re not. Place plantain pieces in the oil (don’t crowd the skillet; it’s better to do in batches if needed). Plantains are easy to find, actually. Linda is multilingual and has been to around 60 countries. It is delicious, Katy. 1" thickness will make softer patacones. I don’t know if plantains are sold here in Singapore though. Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Further north, in most of Central America and the Caribbean, you will have to ask for tostones. Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick. agosto 26, 2010 mayo 15, 2018. It tasted good, that’s all I was concerned with! A delicious recipe doesn’t have to be fancy or expensive to be incredible. Whether you call them tostones, patacones, or fried green plantain chips, these crispy little rounds make a mighty tasty snack or side dish. That’s why we had to share our tostones recipe with you. They are really easy to make, and if they weren’t so high in carbs we would eat them a lot. I like this easy recipe – I had tried baking them first, then mashing and frying. Although we find plantains pretty regularly in grocery stores where we live (Texas), they tend to stay there a long time and are not great quality. We prefer a sprinkle of salt, while our daughter likes them with ketchup, which is very popular in Panama. The dips you described sounds absolutely mouth-watering! Whether you call them tostones, patacones, or fried green plantain chips, these crispy little rounds make a mighty tasty snack or side dish. Whatever you call them, they eaten as a snack or side dish all over Latin America and throughout the Caribbean. This recipe is easy to follow, though you will want to begin about an hour before you intend to serve them because the plantains need to soak. Have you heard of fried green plantains? Fry plantains 5-7 minutes, turning occasionally with tongs, until tender and just beginning to turn golden color. These crispy little rounds are so delicious that we had to learn to make them while we were in Panama. In a pot with water and salt, place pieces of green plantain and cook them at a medium-low temperature for 30 min approx. We’ve not seen saba in our markets. What kinds of bananas do you usually have in Kenya? Once they’re a bit bland and golden, take them out an place them on a recipient. Latinos serve them plain, salted, or with a variety of dipping sauces, from guacamole to garlicky mojo and ají to sweet and sour. Stir in about 1 tablespoon of salt. Chifles. It is a dish that looks and taste great and is very easy to make. Besides Latino markets, these days you can often find them in regular grocery stores wherever there is a large Spanish, African or Caribbean population. These sound very tempting – I can imagine they’d be easy to snack on. Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles. Heat oil over MEDIUM heat until the oil is glistening. Plantains become sweeter and less starchy as they ripen, but they also lose their firmness. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat. The Spruce Eats uses cookies to provide you with a great user experience. Later on, you fry the plantain a second time. Heat up vegetable oil in a deep fryer, add the plantains then fry until golden brown. After soaking, peel the plantain slices. I am a huge fan of fried foods as well, Anda. Having lived in Panama and Ecuador, we came to call them patacones. This Patacones con Carne Desmechada is proof of how a few basic ingredients can create an unforgettable dish. Cut plantains crosswise into 1-inch thick pieces. We eat them with garlic mojo (like you mentioned) or with mayoketchup (as the name implies, you mix mayo and ketchup, sometimes a hint of garlic is added). Tostones are fried green plantains and are also called patacones, fritos verdes, or banan peze - depending on which country is doing the naming. Thanks for sharing on #wkendtravelinspiration. And here’s a bonus: They are gluten free, full of nutrients, and vegan friendly. For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japaleños, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved. They’ll be pretty much completely yellow for a while before they develop black streaks – just as dessert bananas do – and finally they turn black. Drain on paper towels, and sprinkle generously with kosher salt. In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F. Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Fry 3-4 minutes, turning occasionally, until plantains are golden brown in color. We’ll be surprised if you don’t enjoy them as much as we do. ), so I’m going to try this recipe as soon as I can get my hands on some plantains. Plantains are solid, heavier and have a more blocky shape. #theweeklypostcard. In Puerto Rico, we called them tostones. Dice the boiled eggs and mix together with the listed ingredients. Some people like to use the plantain when it is a bit ripe to make the patacones (will result in a sweeter patacon). I’m familiar with the salted banana chips that they sell in the U.S. Patacones are a popular dish in several Latin American countries like Colombia, Panama, Ecuador, Dominican Republic, Nicaragua, Cuba, Puerto Rico, Haiti and Venezuela. Serve plantain warm with aji sauce for dipping. I’ve been making this Patacones con Carne Desmechada recipe forever. Receta completa de los patacones: La receta completa no tiene muchos más pasos que los ya mencionados y … Fried green plantain (plátano verde) is a starchy and sweet snack and they work great as an appetizer as well. On the other hand, the bananas we get in American grocery stores are typically eaten raw and are usually smaller, more rounded and sugary. Mash the plantains by hand or … Get easy-to-follow, delicious recipes delivered right to your inbox. ... Peel the plantains. I’ll definitely keep an eye out for these when I visit Ecuador!! And why not? Peel the plantains and cut cross-wise into 1/2” slices. I prefer the regular recipe with green plantains. Did you have the opportunity to try any other Panamanian dishes while on the ship? Her insatiable love of travel, cuisine, and foreign languages has inspired her to create As We Saw It with her husband Dan, a professional photographer. I’ve had very mixed experiences with plantain including some which was just incredibly starchy, but cooked this way sounds delicious. Using a wooden spoon, pry up the edges of the … Over 90% of them are also Autoimmune Paleo-compliant (AIP). You’ll know it’s hot enough when a small “tester” piece of plantain sizzles. As Amazon Associates, we earn from qualifying purchases. Same name, same recipe; the difference is where you are. How often they are usually fatter, more angular and starchy and if they weren ’ t to. 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