Take the guesswork out of preparing plantains by following these four easy recipes.
Boiled, fried, smashed, this versatile starch can be used in place of rice or potatoes. It is a healthy, nutrient-packed choice for vegetarians, also.
Peeling plantains
The outer layer of a plantain is tough and thick. To peel, start by slicing off both ends. Make an incision lengthwise down the "back" of the plantain with a sharp knife. Be careful not to cut into the fruit. Once the incision is made, take the plantain into both hands and wring it, as you would a wet washcloth. This will separate the peel from the fruit and make it easier to remove. Under running water, begin peeling by inserting your thumb under the thick skin. Continue wringing when necessary to separate the layers. The skin will come off in parts. Two more incisions can be made on other sides to help with this process. Brush with a little lemon juice to prevent it from browning.
1. Patacones
These double-fried plantains are prepared by peeling the fruit and then cutting it into ½ inch rounds. Place these side by side in a large frying pan to which oil has been added. Fry until golden brown on each side and then remove to a wooden cutting board. On the cutting board, use a large, clean rock or other heavy object to smash each round into a flower-shape. Put back into the frying pan, adding more oil if needed. Add a couple of tablespoons of margarine for extra flavor. Fry once more, turning when each side is golden brown. Serve hot, with salt. Some people spread butter on patacones. Others sprinkle lime or lemon juice on top. Serve with fish or seafood dishes, or eat as a snack. One large plantain will make about 10 patacones.
2. Chifles
Chifles are thinly-sliced, fried plantains that look similar to a potato chip. To prepare, peel the plantain and thinly slice (about the width of a potato chip). Add the sliced plantain to a pan of hot oil (about 1-2 inches deep). Do not put all the slices in at once, as they will stick together and create an unappetizing lump. Remove with a slotted spoon once golden and crunchy. Do not let them get brown, as chifles will burn easily. Serve with ceviche, soups, or as a snack.
3. Boiled plantain
Boiled plantain is a bit bland, and does not require much preparation. Simply peel the plantain and add to a pressure cooker filled about halfway with water and some salt. Once the pressure cooker whistles, cook for about 5-10 minutes more. Plan for about ½ plantain per serving.
4. Bala de verde
This is a recipe from the province of Esmeraldas in Ecuador, but there are similar variations worldwide. To make a bala, boil the plantain as shown above. Remove to a wooden cutting board (in Ecuador there are specially curved cutting boards for making bala). While still hot, take a large, clean river stone (a clean can of vegetables with the label removed will work), and press down on the plantain in long strokes, creating a soft paste (there can be some small pieces). Add ½ cup of farmer’s cheese, or any soft fresh cheese that will crumble easily. Continue pressing the mixture with the cheese, mixing them together. At this point, some add chicharron, or fried pork fat, although crisply cooked bacon can substitute. Once the ingredients are mixed, pat the plantain mixture into two large balls. Flatten a bit and then add to a frying pan with about ½ inch hot oil. Fry, turning once, until golden brown and cheese melts. Serve with fish or shrimp. Also great for breakfast with coffee.
