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Recipe from Puerto Rico is like lasagna with ripe Plantain

Sanggara Balanda is cake like banana fritters that were coated a batter to add to the deliciousness. SANGGARA in Bugis-Makassar, South Sulawesi means "fried bananas". While BALANDA is the nickname given by the Bugis for Dutch citizens when they invaded the country Angin Mamiri. So it could be interpreted "Sanggara Balanda" is "Netherlands fried bananas". Although only a simple traditional food, reputedly Dutch citizens really like this cake.Unknown reason behind why there is a Dutch name it. Is it because first it was originally a culinary dessert commonly eaten by the Dutch colonists? Or because the fried bananas are different from the usual fried bananas, which are only dipped in flour?Sanggara Balanda is one cake that must appear in traditional events Bugis-Makassar. This cake is often encountered when eating at Bosara. Like pastries typical of other Bugis incredible sweets, Sanggara Balanda is also loaded with sugar and eggs.A characteristic of this cuisine is you must use good plantain that are ripe, and should not use another banana because it has different aroma and taste. Plantains are high in sugar content, so it will undergo a caramelization process when fried that produces a distinctive aroma.The bananas are fried twice. The first to get the distinctive aroma of fried plantains, and second to coat with the egg batter. If directly dipped and fried, it will be a different aroma. Again, in this recipe you can not use other bananas, and should use ripe plantain once there is no sign of its astringent taste. The purpose of stuffing the filling in while still hot is so that the sugar melts. Later it will just look like the peanuts and sugar turned into sauce. It will be more enjoyable eaten in a cold state.In this recipe, I serve in a little bit different way, i.e. with extra milk in the stuffing and sauce mix ...

This is a fresh spring spinach salad using canned sardines, fresh heirloom tomatoes, fresh shallot, ripe avocado, and fresh sweet peppers with lemon juice , olive oil, mexican oregano and salt and pepper.#nofuss

“Kaipola”is basically a sweet thick egg cake which is filled with sweet plantains. Plantains are large bananas that are very popular in Kerala(southern India). Ripe plantains are eaten as it is, steamed, filled with coconut, etc., in fact cooked in so many varieties of snacks. Kaipola is just one of them – “kai” means plantain and “pola” means cake. This is a gluten free , flour free recipe , which is super easy to make !

This is a recipe originally came from Jen Phanomrat's Just Eat Life, but I adapted it a bit with a few more aromatic ingredients.

Plantain dessert from ColumbiaRecipe from Laylita

This is Puerto Rican lasagna using ripe plantains instead of the pasta. This is quite tasty!!

I had a few over riped plantains and didn't know what to do with them -- I decided to experiment and came up with this!!

Very tasty sprinkled over fish soups and fish salads, also great alongside fish tacos or eaten alone as a snack.. Yum!

This plantain recipe can be eaten as a snack or as a side dish. These are especially delicious when eaten with rice.

I had some leftover boiled potatoes from when I made Raclette.Using boiled potatoes will decrease the cooking time.Wash the skins well. Once the water begins to boil, add plenty of salt and boil the potatoes.I used leftover boiled potatoes this time.If you like a crispier texture, use more oil. I used a mixture of herbs made for country potatoes, but if you don't have any, you can combine garlic powder, salt, pepper, and rosemary. Recipe by Brandy

Grew up eating these here in Florida. Lots of places to get these from. The ones you get in restaurants don't have butter. Plantains are like bananas in looks. The plantains are much bigger, less sweet, and a bit firmer.