Friday, June 17, 2022
HomeStudy AbroadCustom-made, College-Led Gastronomy 101: Plantains

Custom-made, College-Led Gastronomy 101: Plantains

Final Up to date on October 15, 2020 by AIFS Overseas Custom-made College-Led

In our quest to focus on the wonderful dishes our college students get pleasure from whereas learning overseas, this time we’re that includes a mainstay of the delicacies of Costa Rica, plantains. On all AIFS Custom-made, College-Led packages to San José, college students reside in homestays with native familias ticas together with two meals per day permitting them to get pleasure from one of the best native tropical fruits, meats, fish and greens became scrumptious selfmade dishes.

(Facet word: A tico or tica is the colloquial time period utilized by Costa Ricans referring to their nationality.) 

The plantain is a bigger and starchier model of the banana and a staple in Costa Rican households. It’s loved for breakfast, lunch, dinner and even dessert in its varied types. Plantains are utilized in varied phases of ripeness and served candy or savory. Patacones, plátanitos tostados, and the tico favourite, plátanos maduros are indispensable on each mamá tica’s desk. The AIFS Resident Director in San José, Karla Carballo, enjoys exhibiting college students the right way to make these conventional dishes in cooking lessons and has shared her Tía Carmen’s recipe for patacones. We’re additionally together with recipes for plátanos maduros and plátanitos tostados. We hope that you’re impressed sufficient to seek out some plantains at an area market and make them your self or endeavor to plan a Custom-made, College-Led program to Costa Rica the place you and your college students can benefit from the plantains in nation. ¡Buen provecho

Plantains Three Methods:

Patacones (Recipe courtesy of  Tía Carmen) 


These fried plantains are a savory accompaniment to meat or fish dishes. Ticos eat them for lunch or dinner as a facet dish for lunch or dinner.  


6 giant, unripe inexperienced plantains 
Oil for frying (round ½ cup)  

  1.  Take a number of giant, inexperienced (unripe) plantains (round 6-8 inches lengthy) and minimize off the ends. Don’t peel. Slice every plantain into three or 4 items, round 2-3 inches thick every.  
  2. In a saucepan, boil water after which simmer the inexperienced plantain (with peel) for 10-Quarter-hour. Take away the plantains, peel and dry with paper towel.  
  3. Warmth up oil in a pan. Place the thick slices and fry till both sides is golden brown. Take away from the frying pan.  
  4. Gently smash every plantain chunk with a bottle or mallet. Re-fry within the pan with oil and a bit butter till they’re golden brown. Add a contact of salt and accompany them with frijolitos molidos, guacamolesalsaceviche and so on. 

Plátanos maduros 

Platanos Maduros

These candy plantains are a pleasant distinction to a savory meat or fish dish. They may also be served for dessert.  


very ripe plantains (pores and skin ought to be black) 
1 ¾ cup of brown sugar (or you’ll be able to substitute sugar for honey) 
1 ¾ cup of butter  
2 tsp cinnamon
½ tsp nutmeg 

  1. Minimize ends off and peel the plantains. Minimize into 1-inch slices.  
  2. In a big frying pan, warmth up the butter on medium warmth and slowly prepare dinner the plantains till they flip golden brown on either side.  
  3. On medium-low warmth, add the 1 ¼ cup of the brown sugar, cinnamon and nutmeg to the pan plus the juice of ½ lemon or lime. Mix and stir slowly.  
  4. Add 1 cup of water and the remaining ½ cup of brown sugar. Flip all the way down to low and let simmer till the sugar is caramelized. Serve heat.  

Platanitos tostados 

Platanitos Tostados

These plantain chips are nice alone as a snack, for dipping with ceviche or salsa or accompanying a meat or fish dish.  


3-4 giant unripe, inexperienced plantains 

Oil for frying 

Salt to style 

  1. Peel the plantains and slice into ½ inch items. 
  2. Warmth the oil in a deep fryer or 2-3 cups of oil in a big Dutch oven to 375º F. 
  3. Fry plantain slices in batches. Work rapidly and take away as they flip golden brown on both sides. Salt to style.  

(Baking various: In a big bowl, coat the chips flippantly in oil and salt. Distribute evenly on a baking sheet and bake till golden brown on either side.)  



Please enter your comment!
Please enter your name here

Most Popular

Recent Comments