This recipe looks so delicious! What is your favorite way to eat plantains, and where would you go to find those in the Zone? A restaurant, a friend’s house, or your own recipe?
It looks like there was a typo in the cookbook, but the spelling for plantains in Spanish is “plátanos” – with an n, not an m! And if you’re going to be absolutely accurate, put an accent mark on the 1st “a”. ¡Buen provecho!
Given the name, Gorgas Army Community Hospital, this cookbook came after the end of the Canal Zone when Gorgas hospital was turned over to the Army. I used to work at Gorgas hospital in the old administration building between the bell towers where you see the balcony in front of the building. You could step out of the office onto the balcony. My boss was Colonel Larry Madkins. I worked there as a student hire fresh out of senior year from BHS. He was a really good guy and he gave the other Student Hire and myself official Army Commendations at the end of our term, complete with a certificate suitable for framing and the accompanying official letter and carbon copies. What a guy. I did a Google search for him and found him working for the schools in California.
On to the topic at hand. Me and my buddy Allen Dekle used to hop on the bus, a Chiva for 10 ents, at Diablo and ride to the YMCA in Balboa where they sold fried plantain by the Dozen for $0.50. My parents didn’t allow me to go anywhere so we had to sneak our way to the YMCA.
I learned how to make my own fried plantain and still do to this day. Nothing fancy, just deep fried, smashed, and deep-fried a little more, then salted, sometimes with garlic. They go with ketchup too. Most close-minded Gringos turn their nose up at them given they are something new and different, but they’re so much better than french fries. Adventurous and open-minded Gringos of course love them.
This is being dictated through the fine Korean translators at Samsung so the transition from English to Korean and back to English is sometimes sketchy. Please don’t Mark me down for missing tildes and bad spelling. It’s those darn Koreans again.
I forgot to mention, MOST IMPORTANT, only fry them when still green, once they turn yellow, they are no good fried. They are easy to peel. Just slice the “banama” longways through the skin into the meat (not too deep). Cut of the ends and the skin will peal right off. The fruit will be firm. Then slice thin but not too thin (not like a potato chip), not too thick (experiment, but maybe 1/2″ thick).. You fry them till they turn golden (and float) and remove them from the oil. Then you smash them flat (bottom of a round glass works fine, don’t cut yourself). Return them to the oil for a little bit. They will float when done and will have a nice golden color. I hope I got everything in there. They are cheap and easy to make. You will LOVE them!
Other than the patacones fixed as above, I love taking very ripe platanos, sautéing in butter, and adding brown sugar, cinnamon, and maybe a little vanilla, cooking until glazed and tender. Great with ice-cream as in bananas Foster. Funny, this computer puts the accent on a French word but I can’t seem to work it into the Spanish!
For best seafood, corvina-grilled or fried and longostinos al ajillo. the huge Panama shrimp cooked in garlic. By the way, there was a cook book published prior to 1970 by Medical Wives Club museum should have a copy. I also have a copy of Tropical Cooking in Panama by Gladys R. Graham, from 1947. It has a recipe for “maduro en Gloria” similar to my favorite for ripe platanos.
Our wonderful live-in housekeeper Rosalina made wonderful plantains. On our latest trip back I found an excellent “almost as good” version at the little seafood restaurant as you approach Amador beach at the end of the causeway. Forget the name, but the fish was outstanding as well. If I find the name I’ll update this, as they deserve some free publicity!
I remember! It’s Mendoza’s Restaurant. Divey and delicious, great view of the water and passersby. Food can make or break a memory and they certainly helped make our memories positive. A cold Balboa or Panama and a plate of fish and plantains… think I need another vacation!
11 Comments
Gail Goodrich Totten
It looks like there was a typo in the cookbook, but the spelling for plantains in Spanish is “plátanos” – with an n, not an m! And if you’re going to be absolutely accurate, put an accent mark on the 1st “a”. ¡Buen provecho!
ufpcmcollection
Will do!
Allan Hawkins V.
Platanos.
Bob Dillon
Given the name, Gorgas Army Community Hospital, this cookbook came after the end of the Canal Zone when Gorgas hospital was turned over to the Army. I used to work at Gorgas hospital in the old administration building between the bell towers where you see the balcony in front of the building. You could step out of the office onto the balcony. My boss was Colonel Larry Madkins. I worked there as a student hire fresh out of senior year from BHS. He was a really good guy and he gave the other Student Hire and myself official Army Commendations at the end of our term, complete with a certificate suitable for framing and the accompanying official letter and carbon copies. What a guy. I did a Google search for him and found him working for the schools in California.
On to the topic at hand. Me and my buddy Allen Dekle used to hop on the bus, a Chiva for 10 ents, at Diablo and ride to the YMCA in Balboa where they sold fried plantain by the Dozen for $0.50. My parents didn’t allow me to go anywhere so we had to sneak our way to the YMCA.
I learned how to make my own fried plantain and still do to this day. Nothing fancy, just deep fried, smashed, and deep-fried a little more, then salted, sometimes with garlic. They go with ketchup too. Most close-minded Gringos turn their nose up at them given they are something new and different, but they’re so much better than french fries. Adventurous and open-minded Gringos of course love them.
This is being dictated through the fine Korean translators at Samsung so the transition from English to Korean and back to English is sometimes sketchy. Please don’t Mark me down for missing tildes and bad spelling. It’s those darn Koreans again.
ufpcmcollection
Thanks Bob! This is just the kind of narrative we are seeking for the PCMC food exhibit.
Robert Dillon
I forgot to mention, MOST IMPORTANT, only fry them when still green, once they turn yellow, they are no good fried. They are easy to peel. Just slice the “banama” longways through the skin into the meat (not too deep). Cut of the ends and the skin will peal right off. The fruit will be firm. Then slice thin but not too thin (not like a potato chip), not too thick (experiment, but maybe 1/2″ thick).. You fry them till they turn golden (and float) and remove them from the oil. Then you smash them flat (bottom of a round glass works fine, don’t cut yourself). Return them to the oil for a little bit. They will float when done and will have a nice golden color. I hope I got everything in there. They are cheap and easy to make. You will LOVE them!
ufpcmcollection
I will definitely be trying this myself!
Carol Meyer
Other than the patacones fixed as above, I love taking very ripe platanos, sautéing in butter, and adding brown sugar, cinnamon, and maybe a little vanilla, cooking until glazed and tender. Great with ice-cream as in bananas Foster. Funny, this computer puts the accent on a French word but I can’t seem to work it into the Spanish!
Carol Meyer
For best seafood, corvina-grilled or fried and longostinos al ajillo. the huge Panama shrimp cooked in garlic. By the way, there was a cook book published prior to 1970 by Medical Wives Club museum should have a copy. I also have a copy of Tropical Cooking in Panama by Gladys R. Graham, from 1947. It has a recipe for “maduro en Gloria” similar to my favorite for ripe platanos.
Chris Maggio
Our wonderful live-in housekeeper Rosalina made wonderful plantains. On our latest trip back I found an excellent “almost as good” version at the little seafood restaurant as you approach Amador beach at the end of the causeway. Forget the name, but the fish was outstanding as well. If I find the name I’ll update this, as they deserve some free publicity!
Chris Maggio
I remember! It’s Mendoza’s Restaurant. Divey and delicious, great view of the water and passersby. Food can make or break a memory and they certainly helped make our memories positive. A cold Balboa or Panama and a plate of fish and plantains… think I need another vacation!