We’re continuing to share Colombian recipes with you in our new “culture” section, this week: PATACONES! A dish we love to make at home, and one of Samuel’s gastronomic favorites.
Patacón is a small plantain pancake that goes very well with many Colombian dishes. It’s the star of the Caribbean and Pacific coasts, but not the only one, as it’s also eaten in the interior of the country.
In this recipe, we share with you our method for making crispy patacones and setting off on a gastronomic voyage to Colombia!
Disclaimer: we apologize in advance for any grammatical or syntactic errors, as our native language is not English (we're a Colombian-French couple), so we hope you'll forgive us and still enjoy the information we share with you! Please note that all the information on our blog is based on our own experience, and is checked and updated regularly.
Exclusive 5% Off Discount For you
Best Travel insurance for Colombia
Our partner offers the best rates and a 5% discount for our blog readers! (regardless of travel dates)
Patacón
Recipe for Colombian dishes
Patacón is probably the best-known plantain-based dish in Colombia. Although patacón is not only found in Colombia, it is truly part of the culinary identity of Colombia and the Caribbean coast in particular.
The plantain originated in Asia (Malasia and the Philipines), and is thought to have arrived in Africa with the first navigators and then in America with the colonists.
In Colombia, plantain is one of the most widely grown and consumed foods. It is grown in literally every corner of the country, mainly in the departments of Antioquia, Arauca, Quindio, Cordoba and Valle del Cauca.
Unlike bananas (banano), plaintain bananas (platano) cannot be eaten raw, as they contain a high level of starch and are totally indigestible. That’s why plantains need to be cooked, and one of the easiest and best ways to do this is by making patacones!
Origins of patacones
For the record, the name patacon was given to the first Colombian currency at the time of Gran Colombia in the mid-18th century! It’s thought that it’s because of its rigid, almost round appearance that this plantain preparation was named patacón.
According to several readings I’ve made, the origin of the word patacón comes from the Arabic word batakká. It was the name they used for their coins. This word passed into Italian as Patacca and then became patacón in Spanish.
How to make patacones
Colombian recipe
So let’s get down to business! We’ll give you step-by-step instructions on how to make the crispy patacones we love, as well as the traditional Colombian sauce that goes with them: El “Hogao”.
Patacones are very popular in Colombia. They’re very tasty and you can easily make them at home, to enjoy as an aperitif or to accompany your dishes, just like in Colombia.
Ingredients for about 10 patacones
- 2 green plantains (the quantity of patacones will depend on the size of the banana)
- Deep-frying oil
- A plastic bag cut on one side, a small plate or wooden board
Where to find plantains?
You can find them in supermarkets in the exotic produce section, in exotic stores or African grocery stores.
Step-by-step recipe for patacones
Making patacones is really easy
- Peel the plantains and cut into chunks about 5 cm long
- Heat the oil and, once hot, make a first bath to color the banana pieces
- Remove the pieces from the oil and leave them on a plate with paper towels to absorb excess fat
- Spread the plastic on a flat surface and place one of the pieces on top, covering it with the other side of the plastic.
- Using a small plate or board, flatten the banana so that it crushes naturally. The finer the round shape, the crunchier it will be. Be careful not to leave it too thin either. Proceed in the same way with all the pre-fried banana pieces.
- Dip the patacones into the hot oil to finish cooking until golden-brown.
- Set aside on a plate, add salt to taste and enjoy your patacones just as they are, or with hogao or guacamole, for example.
Variation on preparation : You can soak the patacones in water with salt and garlic before frying them for the second time. We don’t do this, but we know it can be done.
Serving patacones
Colombian gastronomy
Patacones accompany Colombian dishes, especially those with fish. They can also be eaten on their own as an appetizer or as a snack. Your friends will be surprised and will love them!
Accompanied by hogao or guacamole, for example, you’re in for a real treat! Bon appétit!
How to prepare hogao
Hogao is a typical Colombian sauce that accompanies many dishes or serves as a base for various preparations.
Ingredients for “Hogao” sauce
- 1 bowl finely chopped onions
- 2 bowls ripe tomatoes, finely chopped
- 1 teaspoon oil
- 1 pinch cumin
- Salt and pepper
- Brown the onions in a frying pan with a little oil
- Add tomatoes and simmer over low heat for approx. 10 minutes
- Season with cumin, salt and pepper and cook for a further 3 to 5 minutes, until the sauce is reduced
- Serve in a small bowl and enjoy hot or cold with your patacones (or arepas 😉 )
