Recipes from Brasil, Colombia and Suriname

Farofa Brasil

What you'll need

   • 3 tablespoons of butter

   • 3 sliced bananas

   • 2 cups of roasted manioc flour

   • 1 teaspoon of salt

How to make it

1. Melt the butter in a pan and add the cut bananas.

2. Bake for about 3 minutes, or until the bananas are golden brown.

3. Gradually add the flour with constant stirring. Do not be afraid to crush the bananas a bit.

4. Stir until everything is combined and the flour is a little fried (about 2 minutes).

Patacones Colombia

What you'll need

• 3  green plantains (unpeeled)

• 4 cups water (salted, or amount needed to cover plantains)

• 2–3 cups vegetable oil (or amount needed for frying)

• 1  dash salt

How to Make It

1. Plantains become sweeter and less starchy as they ripen, but they also lose their firmness. That is not ideal for this recipe. You'll find it best to use plantains that are still green and just starting to ripen, showing a touch of yellow on the skin. 

2. Slice the ends off of each plantain, then slice the unpeeled plantains crosswise into 1 1/2-inch wide circles.

3. Place the plantain slices in a bowl of salted water to soak for 1 hour.

4. After soaking, peel the plantain slices. If the peel does not come off easily, make a slit through the skin with a sharp knife, then peel it off. Place the peeled plantain slices on paper towels and pat dry.

5. In a heavy skillet, heat 1 to 2 inches of vegetable oil to 350 F.

6. Place plantain slices in the oil and cook until golden (the plantain should sizzle gently). Work in batches if necessary and drain on paper towels.

7. Use the bottom of a glass or bottle to flatten the slices of plantain into disks about 1/3- to 1/2-inch thick.

8. Return flattened plantains to the hot oil and fry until a deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.

9. Serve plantain warm with aji sauce for dipping.

Baka Bana Suriname

What you'll need

• 4 very ripe plantains 

• 1 egg

• 1/2 cup flour

• 1/2 cup cornstarch

• 2 tablespoons buttermilk

• 2 tablespoons brown sugar

•  Pinch of salt (or to taste)

•  Vegetable oil for frying

• 1/2 cup peanut sauce

 How to make it

1. In a medium bowl, whisk together the egg, flour, buttermilk, sugar and a generous pinch of salt.  Add some water gradually, enough to make a thick, smooth batter.  The batter should not be too runny or it will not adhere to the plantain slices. Set the batter aside to rest for 15 minutes.
 

2. Slice the ends off of the plantains. With a sharp knife make a slit in the skin of the plantain from one end to the other. Pull the skin off.
 

3. Slice the plantain diagonally into slices about 3 inches long, and about 1/3 inch thick.
 

4. Place the plantain slices into the batter and stir to coat them.
 

5. In a heavy pot, deep skillet, or deep fat fryer, place the oil to a depth of about 2 inches. Heat over medium-high heat to about 350 degrees, or until a drop of batter sizzles well and browns lightly.
 

6. Carefully cook the plantain in the oil (in batches if necessary) until golden brown on both sides (turning once), about 3-4 minutes. Drain on paper towels and sprinkle with salt.
 

7. Serve warm with peanut sauce for dipping.