What makes this recipe nice?
When we think of arepas, we immediately imagine the distinctive flavor of those made from corn, not only because of its pleasant taste but also because of tradition. They are the ideal companion for many dishes.
The arepas are inevitable in the typical dishes of different regions of Colombia and South America; however, another alternative that I tried recently is the arepas prepared with a ripe plantain base.
I researched a little about this recipe. It turns out that it is trendy in Venezuela, where they usually served accompanied by various fillings, whether meat or vegetables. I think this makes them unique because their sweet taste can mix with other ingredients such as butter, cheese, beef, or chicken.
How do you prepare the plantain for the recipe?
If you are preparing these arepas, it is essential to have very ripe bananas. Even if some are with the bold peel, they can also use it. The point is that this time depends on the time required for cooking before making the dough. Since the more mature they are, the less time they need to cook.
Another part of keeping in mind that a bit of pre-cooked corn flour should add to the plantain dough, this to give firmness to the mixture and so that it has less inconvenience when turning them when they are roasting
If, on the contrary, you do not want to use any flour, you can also prepare them only with the plantain, drain them well after cooking them. When making the dough, if it is a little "chicluda," you can leave it at rest for half an hour, and that's it, You will have a compact and easy to handle the dough.
How to make ripe plantain arepas
Recipes recommended: Wheat flour arepas or baguette bread.
Receta original en Español
Ingredients
- 2 piece large ripe plantain with peel (washed, and cut into small pieces.)
- 3 tablespoons milk
- 4 tablespoons butter
- 1 teaspoon of sugar
- ½ cup pre-cooked cornmeal
- 1 teaspoon Salt to taste.
- ½ cup white curd cheese or mozzarella.
- 1 tablespoon of oil or butter for roasting.
Instructions
- Cook the plantains with peel in water for about 30 minutes. Remove from heat, let cool and remove the husks.
- Crush the plantains with a fork, add the cornmeal, butter, milk, and salt to taste.
- Mix very well, make balls with the dough and form the arepas.
- Preheat a nonstick skillet, grease with butter, and place the arepas, so they cook about 3 minutes on each side or until golden brown.
- Serve hot with butter, cheese, or the accompaniment you want.
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