Fried Green Plantains (Patacones) Recipe

Plantains, like bananas, grow wild in Panama, although many farmers also cultivate them. They are a cheap source of starch and make appearance in many traditional dishes. The most common way to eat them is as patacones.

Emberá women prepare patacones. Photo from Cooking in Panama

My Panamanian host dad ate patacones (fried green plantains) for breakfast every morning with an egg sunny side up. He would dip his patacones in the soft egg yolk and wash the whole thing down with chocolisto, an instant chocolate milk type drink.

In Panama City you will often find patacones served as a side to fried fish or sandwiches.

Patacones taste similar to French fries and like French fries they are commonly served with catsup.

Patacones

Green Plantains (about 1.5 per person)
Salt
Oil (preferably palm or peanut)

1. Peel a green plantain and cut into 1.5 inch cylinders. The sap from the peel is sticky and will stain clothing so try not to get it all over yourself.
     
2. Fry the plantains in a pot of hot oil until golden brown. The oil should be about half the depth of the plantain pieces. Flip them over to cook evenly.
     
3. Remove the plantains from the oil and put them on a plate. Squash the cylinder with the bottom of a cup or bottle to make little disks about 1/4 - 1/2 inch thick.
     
4. Put the squashed plantains back into the oil for a second frying. Flip them over after a minute. To know when a platacone is done tap it with spoon it should sound hallow.
     
5. Remove the patacones from the oil and drain on a plate.
    
6. Sprinkle with salt and serve hot.

I am working on writing up how to cook some of the classic Panamanian dishes. Food is very much a part of culture. If you want your own little slice of Panama try some of the recipes here Recipes from Panama.