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Plaintain Recipes from Panama


4 ripe plantains
2 cups of milk
1 cup of sugar
1/2 cup butter
1/4 cup of Vermouth
1 tsp. vanilla
1/4 tsp. ground cinnamon

Mash the plantains in a bowl. Add the milk, sugar, butter, Vermouth and vanilla. Mix well.

Grease a frying pan with oil and warm it up. Pour the plantain mixture into the pan. Cook on very low heat until fully cooked. Sprinkle with ground cinnamon.


4 ripe plantains
6 tbsp. of butter
2 tbsp. of flour
4 tbsp. of sugar
2 Boquete oranges cut in thin slices (with rind)
1/2 cup of rum (any kind)
1/4 cup of corn syrup (Karo)
1 tbsp. of lemon juice
grated half lemon

Peel the plantains and cut them into 2-inch slices. In a large frying pan, melt the butter and brown the plantans slightly. In a bowl, mix the flour with the sugar and mix in the browned plantans. Grease a Pyrex bowl and spoon in the plantain mix. Cover with orange slices and rind. In a bowl, mix the rum, the lemon juice, grated lemon and corn syrup. Pour this mixture over the plantains, orange slices and rind. Bake at 350 for approximately 35 mins., dipping the plantains in its own juice.


6 ripe plantains
Juice from three oranges
2 tbsp. of rum
3/4 cup bee's honey
1 tsp. of powder of cinnamon

Peel the plantains and cut them in small pieces. Place them in a Pyrex bowl and cover them with the orange juice, rum, and bee honey. Sprnkle the cinnamon on top. Bake in a pre-heated oven at 350 degrees for approximately 30 minutes.


2 or 3 ripe plantains
1 Tbsp. sugar
1/2 tsp. baking powder
Cooking Oil

Mash the plantains with a fork. Place them in a bowl. Add the sugar and the baking powder. Mix well, hand make small cakes of the plantain mixture and fry them in oil.


3 ripe plantains
4 tbsp. of butter
1/4 lb. cheddar cheese, cut in small squares
1/4 cup of sugar
1 cinnamon stick

Peel the plantains; cut them in half lengthwise without separating the two halves. In a large pot, melt the butter and bronw the plantains. Fill the plantains with the cheese squares and put them back in the pot. Sprinkle them with the sugar, and pour the milk over it. Add cinamon. Place cover on pot and cook for 10 minutes on low. Uncover pot and continue cooking for 15 minutes. Serve hot.

Twice-Fried Plantain

4-5 Plantains (not real ripe)
Wesson Oil
3 garlic cloves (chopped finely)
1 can chicken broth
Your favorite salsa

Heat chicken broth in a small saucepan. Add garlic. Let it sit until the plantain is finished.

Peel plantain. Cut into 1/2-inch slices. Heat 2 inches of oil in a heavy duty frying pan. Fry plantain a little at a time until it is slightly golden. Remove, drain on paper towels. Take a glass and flatten the plantain. Return to frying pan and fry until golden. Remove and drain.

Serve the Patacones using the garlic chicken broth as a dip and also use the salsa as a dip.