Patacones are green plantains fried twice: once to soften them, then smashed flat and fried again until golden and crisp at the edges, with a tender center. They are eaten everywhere in Colombia, especially on the Caribbean and Pacific coasts, as a side for fried fish, a base for toppings or simply a snack at a beach shack or a street stall, sprinkled with salt. The natural partner is hogao, the slow cooked sauce of tomato and green onion that seasons half of Colombian cooking.

They need only plantains, oil and salt, they are naturally free of gluten and dairy, and they arrive at the table hot and loud. A plate of them during qualifying will keep everyone quiet for exactly as long as it lasts.

Hogao

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 6 green onions (cebolla larga)
• 3 ripe tomatoes
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine salt
• 1 pinch freshly ground black pepper

Patacones

Ingredients

• 3 large green plantains
• about 2 cups (480 ml) vegetable oil
• 1 teaspoon fine salt
• 1 cup (240 ml) warm water

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