I bought some green plantains a few weeks ago planning to make patacones (fried, smashed and fried again green bananas or plantains). I never got around to making those, and the plantains obviously ripened. Now that I've indulged a bit over the holidays, I'm not so inclined to make the usual use for ripe plantains: platanos a la tentacion (a panamanian bananas foster, basically). Any ideas for a low-oil savory plantain that has some nutritive value? Could I use the ripes in a soul food stew I'm making?

  • 1007 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Amanda Hesser
Amanda Hesser January 1, 2011

Adding them to stew is a great idea -- they'll soak up the cooking liquid and give it some heft and good flavor.

Review our Code of Conduct
Don't send me emails about new comments
campagnes
campagnes January 2, 2011

You could make pastelon - if you're not familiar, it's similar to lasagna, but using plantains.

Slice your plantains lengthwise and fry in vegetable oil about 2-3 minutes on each side until slightly crispy; set aside on paper towels.

Brown ground beef with some onion, garlic, green pepper, oregano, and cilantro. Add about 1/2 cup tomato sauce, a few chopped green olives, a small handful of raisins, and a glug of white vinegar. (An envelope of Goya Sazon is also fantastic in this, if you have it on hand)

Layer plantains with beef mixture and a handful of monterey jack cheese in a greased 8x8 pan; repeat until you end with a layer of plantain, then pour 3 beaten eggs over the whole thing. Top with cheese, cover with foil, then bake at 350 for 15-30 minutes, or until eggs are set.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52