Recipe: Plantains

plantainThe Spanish translation of the following recipe (in parentheses) was provided by students from Mexico, Guatemala, and Puerto Rico.

Plantains (platanos) from Guatemala

[feeds a class of 10]

Ingredients:

5 ripe yellow plantains (platanos maduras amarillos)

½ c. sugar or Splenda [sugar substitute] (media taza azucar)

1 stick cinnamon (raja de canela)

water to cover ( agua para cubrir)

Directions:

Cut plantains in circles about one inch or less (cortar en circulos ≈ 2 cm.)

Put plantains in a pot (poner en la olla)

Cover with water (cubrir con agua)

Break cinnamon in pieces and add to pot (despedasar la canela y añadir a la olla)

Add sugar (añadir el azucar)

Bring to a boil (llevarlo a hervir)

Boil 25 minutes until soft (hervir 25 minutos hasta esté suave)

Serve for breakfast (servirlo para desayuno)

Variations:

#1 Fry yellow plantains in oil-about 5 minutes until gold, then turn and fry the other side (freir plantano en aceite para 5 minuntos hasta que esté dorado, voltear y dorar el otro lado.)

Serve with eggs scrambled or over easy and fried black beans (servir con huevos revueltos o estrellados, frijoles-frijoles negros)

Sour cream over plantain or on the side (creme agria sobre platanos o en el lado)

#2 “Platanina”

Cut green plantains lengthwise and fry in oil (cortar los platanos verdes a lo largo, freir en aceite)

#3 Mash plantains and form into a ball, poke a hole in the ball and fill with mashed, boiled black beans or manjar de leche [a type of flan, milk boiled with sugar to make custard], fry the balls in oil until gold (machacar los platanos y formar en bolas/bolitas, hacerle un hoyo en medio de bola y meter [much laughter at this verb, followed by discussion, then more or less consensus that the verb was used correctly and not crudely in this instance] con el frijol, freir las botas en aceite, hacer dorado)

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