Origins and Varieties of Fried Plantains in Latin America
Fried plantains are a dish that enjoys great popularity in many regions of Latin America and the Caribbean. Their history dates back to ancient times, when indigenous peoples began to use the plantain as a staple food due to its abundance and versatility. Over time, this preparation has adopted different names and variants depending on the country and culture.
In countries like Mexico and Guatemala, they are simply known as "fried plantains" or "tajadas." In Colombia and Venezuela, they are called "cocadas" when prepared sweet, or "patacones" when fried crispy as a savory side dish. In the Caribbean, especially in Puerto Rico and Cuba, they are called "maduros" when the plantain is ripe and its flavor is sweet. Although with slight differences, in all these places fried plantains are a traditional complement that enhances everything from breakfasts to dinners.
How to Prepare Thai Fried Bananas
Thai fried bananas are a delicious variant that combines the softness of the banana with the richness of butter and the characteristic sweetness of palm sugar. Its final touch with lime juice provides freshness and balance to the dish, making it an ideal dessert or side for any occasion.
Ingredients:
Bananas, Butter, Palm sugar, Lime.
Preparation steps:
Peel the bananas.
Cut them lengthwise and then in half.
Fry in butter until soft and golden brown.
Add sugar and stir until the syrup thickens.
Drizzle with lime juice and serve.
