Anyone that has been in Latin America would have seen this amazing ingredient, so versatile that I can’t even begin to count how many recipes there are for this little yet huge fruit.
Eat it ripe or green for two different flavours and textures and in this collection I go in detail on what it is, where to get it and how to cook it, plus the difference between yellow and green plantain, all with step-by-step video tutorials!
If you’ve never tried this humble but delicious ingredient I really encourage you to try it, you won’t be disappointed!
The most basic recipe of all, and the perfect introduction to this delicious ingredient.
A traditional recipe from the coast side of Venezuela, these little crispy treats are great as finger food or starter.
these are great as party food, although I love to eat them every time no matter the occasion. Fill them with cheese, meats or veggies the combination of sweet and savoury is a classic Venezuelan flavour combination.
If you like melted cheese, Spanish chorizo and sweet plantain then this is the dish for you.
Although the classic recipe doesn’t have Spanish chorizo I thought the flavour combination of the two made a great contrast and at the same time complemented each other.