Plantains in Panama

19 Aug Plantains in Panama

By Natalie Warner

Each country and each culture has its own food staples—you know, the one or two ingredients that can be turned into a handful of dishes. For Latin America, and Panama in particular, plantains are one of those food staples.

Also known as a cooking banana, this large looking banana can have a range of preparations, from savory to sweet. Not only do plantains grow year-round in Panama, there is also a large abundance of trees, making this a year-round food staple. While they can be eaten raw as a traditional banana, plantains are typically cooked.

Plantains can be consumed at all stages of ripeness. Green, unripe plantains are starchy and taste similar to a potato when deep-fried. Plantains become sweeter as they ripen and therefore caramelize when fried. Very ripe plantains are used in desserts.

Source

When you go to restaurants in Panama you typically get one of three side dish options: yucca, papas fritas (French fries), or patacones. Patacones are plantains that are deep fried twice. The term comes from coins from the Colonial Spanish era. The flattened plantains resemble the shape of a coin.

Making patacones is easy.

You need:

• Green or yellow plantains. It is traditional to use green plantains, but I prefer to use ones slightly more ripe
• Canola oil, coconut oil, or an oil with a high smoking point is ideal.
• Plantain press. These can be found in stores, or you can make your own. I use two cutting boards with a plastic bag that has been cut in half length wise and wiped down with vinegar to help sanitize the bag.
• Paper towels for patting down the plantains.
• A skillet for frying.

The process:

1. Prepare your plantain press.
2. Heat up oil in a frying pan. I typically aim to fill the pan 0.5-1cm (1/4 in-1/2 in).
3. Peel the plantain and slice into 1cm slices (1/2 in).
4. When oil is heated enough place the plantains into the oil. Cook on each side until golden brown.
5. While the plantains are frying get your paper towels ready.
6. Once both sides of the plantain are golden brown pat down with paper towels.
7. Finish frying all of the plantain slices
8. Individually put the fried slices onto the plantain press. Careful, they still may be hot!
9. Press down flattening the plantain to approximately 0.5cm (1/4in) thick. Do not press too hard otherwise the plantain will break!
10. Fry the flattened plantain until both sides are golden brown.
11. Pat with paper towels and sprinkle with salt.
12. Enjoy! Serves 2 as a side

Patacones are not the only recipe you can make with plantains. Check out some of these other recipes.

Plátanos Maduros en Tentación

Spicy Plantain Black Bean Tacos