Fried plantains (cooking bananas) are a staple in many world cultures. Thinking about Kelewele from Ghana, for example, or about Kela Ki Subji, the savory banana curry from India.
In Honduras, the fried plantains are a meal in itself, especially when accompanied by a variety of other savory toppings. The most common Honduran sides for fried plantains are avocado slices, fried eggs and crumbled cotija cheese (a salty cheese), in any combination. I used all three here for a result as true to the original as possible.
Recipe source: here.
Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Sardines with crisp paprika crumbs on rye bruschetti.
Last year: Nachos with queso blanco dip (Mexican).
Two years ago: Butter and scotch shrimps with creamy lemon pasta.
Three years ago: Quiche Lorraine (French).
Four years ago: No cooking :).
- 3 ripe plantains (with blackened skins)
- oil for frying
- 1 teaspoon brown sugar
- pinch of salt
To serve, optional:
- 2-3 fried eggs
- avocado slices
- crumbled cotija (salty cheese)
Note: if you plan on serving toppings, prepare them in advance. The plantains need to be served warm. You can prepare the fried eggs towards the end of the cooking time for the plantains, since it's best for the fried eggs to be warm as well, but the avocado and cotija can be made ready before you start frying.
Cut the plantains in halves or thirds and then slice them length-wise. Heat oil in a large pan, season the plantains with salt and sugar and fry them in a single layer, on both sides for 3-4 minutes total, until golden.
Transfer the plantains to a large serving platter and keep warm. Repeat for the rest until you've fried all the plantains.
Divide between serving plates and top with the sides, if using. It's done, dig in!
No comments:
Post a Comment