Delicias Doradas de Plàtano [Spn/Eng]

Back again, this time with plantain arepas. I'd never tried them before, even though there are so many recipes and reasons why and why to experiment with plantains. We use them roasted, boiled, fried, and our creativity and diverse eating habits lead us to keep creating.

In Venezuela, we call plantains "plátanos," while in other regions they're known as "plátano macho." Plantains have many uses, and for me, they're delicious no matter how they're eaten.

From a nutritional standpoint, they're very nutritious, rich in complex carbohydrates, potassium, fiber, and vitamins A, C, and B6. They aid digestion and provide energy.

Power outage! We have to get busy. I had the plantain from yesterday because I wanted to try it when it was a little more ripe, but when I saw it today, it had ripened very quickly.

Well, I'll keep myself busy and make some plantain arepas while we wait for the power outage. The great thing is that it's afternoon, not nighttime.

Para estas arepas usé:

1 plátano grande no muy maduro
1 cucharadita de aceite de oliva
½ litro de agua
Sal al gusto

For these arepas I used:

1 large, not-too-ripe plantain
1 teaspoon of olive oil
1/2 liter of water
Salt to taste

Procedimiento:

En una olla se colocó medio litro de agua aproximadamente, para hervir, me gusta colocar el plátano con el agua ya caliente.

Al hervir el agua se coloca el plátano ya cortado en trozos. 15 minutos aproximadamente de cocción. El plátano ya blando se retira del agua hervida. (Hay quienes prefieren quitar la cáscara al plátano antes de hervir, me gusta hervirlos con cáscara, es válido cualquier proceso).

Aproveché lo caliente del plátano para aplastar, esto para que se haga más fácil la manipulación de la misma. Al estar un poco más tibia, coloqué la cucharadita de aceite de oliva y la sal. Amasé, queda una masa suave, por ser la primera vez que lo hago se sintió bien.

Procedí a dar forma de arepas, mientras se puso a calentar el budare.Se llevaron al budare, pocos minutos 5 aproximadamente.

Estas fueron consumidas calientitas, son de agradable sabor y para las próximas porque fueron aprobadas, se amasa mejor y se puede variar algunos de los ingredientes de incluir otros para dar otro sabor a la masa de plátano. Pronto se las presento.

Instructions:

I put about half a liter of water in a pot to boil. I like to add the plantain to the already boiling water.

Once the water is boiling, I add the plantain, cut into pieces. Cook for about 15 minutes. When the plantain is soft, remove it from the boiling water. (Some people prefer to peel the plantain before boiling; I like to boil them with the peel on, but either method is fine.)

I took advantage of the plantain's heat to flatten it, making it easier to handle. Once it was a little warmer, I added the teaspoon of olive oil and the salt. I kneaded it; it came out to a soft dough. For my first time making them, it felt good.

I proceeded to shape the arepas while the griddle heated up.
They were placed on the griddle for about five minutes.

These were eaten while still warm; they have a pleasant flavor. For the next batch, since they were a hit, I'll show you how to knead the dough better and vary some of the ingredients to give the plantain dough a different flavor. I'll share them with you soon.

Contenido escrito propiedad de la autora
©Mercedes Mendoza. Todos los derechos reservados
Divisores
Fotografías propiedad de la autora de su galería personal, en fecha 01/05/2026
Translator Google