Plantain is a favorite food of many, especially when it’s ripe. Whether you boil, grill, or fry it, this food holds up to its reputation as a yummy meal. I, personally, love plantains, and I can indulge in them for breakfast, lunch, and dinner without ever getting tired. However, as versatile as plantains are, many are limited by the number of plantain recipes they know thus leading to only a few ways we know to explore the delicacy that’s plantain.
Well, all that’s about to change as I’ve curated some yummy plantain recipes you can easily put together in the kitchen to show off your skills. Whether you’re cooking for your immediate family, a large crowd, or just yourself, you’ll certainly find a few plantain recipes to inspire your culinary prowess. In addition, the ingredients needed are easy to find whether in your local market or grocery store. That is to say, there’s no excuse why you shouldn’t indulge in your own special meal this holiday. You’re welcome. You can simply search the meal name to find the recipe or visit mycolombianrecipes.com.
Check out 5 plantain recipes delicious enough to show off your culinary skills…
#1. 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. Plantain hamburger
- 2 plantains (ripe & firm)
- 2 burger patties
- 1 fresh beef tomato (sliced)
- 1 onion (sliced)
- ¼ bunch lettuce
- 2-4 cheese slices
- Olive oil
- 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).
#3. Plantain ceviche
- 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
- Mayonnaise (optional)
- Ketchup (optional)
- 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.
#4. 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.
#5. 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)
- Frying pan
- Peel plantains
- 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!
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