3 Easy Colombian Banana Recipes You'll Love

Colombian cuisine is known for its rich flavors and unique dishes, often incorporating the country's abundant tropical fruits like bananas. Bananas, or "plátanos" as they are called in Spanish, are not just breakfast fare or a snack; they are a staple in many meals across Colombia. From sweet to savory, these three easy banana recipes will introduce you to the delightful versatility of this humble fruit in Colombian cooking.

Plátano Verde con Carne

This dish is a delicious combination of green bananas and beef, creating a hearty meal that’s both filling and flavorful. Here’s how to make it:

• 4 green bananas
• 500g of beef (preferably chuck or flank steak)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red pepper, diced
• 1 tomato, chopped
• 1 teaspoon cumin
• 1 teaspoon salt
• Pepper to taste
• 1 tablespoon olive oil

Steps:

1. Peel the green bananas by cutting off the ends, making a slit down the side, and peeling off the skin. Slice them into rounds, about 1 cm thick.
2. In a large pot, bring water to a boil with some salt. Add the banana slices and cook until they are tender but not mushy, approximately 10 minutes. Drain and set aside.
3. Heat the oil in a skillet over medium heat. Add the beef, seasoning it with salt, pepper, and cumin. Cook until browned on all sides.
4. Add the onion, garlic, red pepper, and tomato to the beef. Cook until the vegetables are soft.
5. Reduce heat to low, add the cooked banana slices to the skillet, and stir gently to combine. Let it simmer for another 5-10 minutes, allowing flavors to meld.

🍌 Note: Green bananas are very starchy, similar to potatoes. They're great for savory dishes because they hold up well during cooking.

Patacones or Tostones

Patacones are a beloved Colombian snack, and these fried green plantains are incredibly simple to make:

• 4 green plantains
• Salt to taste
• Vegetable oil for frying

Steps:

1. Cut the ends off the plantains, then make a slit along the length to peel off the thick skin.
2. Slice each plantain into 1-inch thick rounds.
3. Heat the oil in a deep skillet to about 350°F (175°C). Fry the plantain slices until they're lightly golden on both sides.
4. Remove from oil and flatten each slice with a heavy object or a tostonera if you have one.
5. Refry the now-flattened slices until they are crispy and golden brown.
6. Drain on paper towels and sprinkle with salt while hot.

🍟 Note: Patacones are traditionally served with a mixture of garlic and hogao sauce, a Colombian salsa made from tomatoes, onions, and cilantro.

Carimañolas

Carimañolas are yuca dough stuffed with cheese or meat, a perfect example of the blend of indigenous ingredients and foreign influences in Colombian cuisine:

• 500g of yuca (cassava)
• 1 cup of shredded mozzarella cheese
• 1 onion, finely chopped
• 2 cloves garlic, minced
• Salt to taste
• Vegetable oil for frying

Steps:

1. Peel and cut the yuca into chunks. Boil until soft, then mash with a fork or potato masher.
2. In a pan, cook the onion and garlic until translucent. Add this mixture to the mashed yuca, season with salt, and let cool.
3. Once cool, knead the yuca dough with your hands to ensure it's smooth. Shape small balls, then flatten them and place some cheese in the center. Seal the dough around the cheese, forming an oval shape.
4. Fry in hot oil until they are golden and crispy on the outside.
5. Drain on paper towels and serve hot.

In these dishes, we see not just the culinary versatility of the banana but also a taste of Colombian culture, where meals are more than just food; they are a celebration of community and heritage. Cooking these traditional Colombian banana recipes at home provides a delightful experience, offering flavors and techniques that reflect the country's rich culinary tapestry.

What can I substitute for green plantains?

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If green plantains are not available, you can use unripe bananas or even sweet potatoes. These alternatives will change the texture and flavor but can still work well in savory dishes.

How can I tell if my bananas are ripe for these recipes?

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Green bananas used in Colombian cooking should be firm and starchy, with no visible yellowing or black spots. For dishes like Carimañolas, you can use slightly ripe plantains, but for Patacones, green plantains are ideal.

Are these recipes suitable for a vegetarian or vegan diet?

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Yes! Plátano Verde con Carne can be made with vegetarian meat substitutes, and both Patacones and Carimañolas are naturally vegetarian or vegan depending on the cheese or fillings used.