In Colombian cuisine, few ingredients are as versatile, beloved, and representative as green plantain. Although it is consumed throughout the country, it is along the Caribbean Coast where this fruit takes center stage, becoming the base of numerous dishes that blend tradition, creativity, and flavor. Fried, mashed, stuffed, or served as a side, green plantain is a constant on the Caribbean table and embodies an essential part of the region’s popular flavor.
Four classic green plantain preparations from Colombia’s Caribbean Coast
Patacones
One of the most popular ways to prepare green plantains is patacones—crispy on the outside and soft on the inside, they are often served with meat, fish, or even eaten on their own with suero costeño (a type of creamy fermented dairy from the region). To make them, green plantains are peeled and cut into thick chunks, then fried for a few minutes. After that, they are flattened using a patacón press or a board, briefly dipped in a mixture of garlic, salt, and pepper water, and fried again until golden and crunchy. Their crisp texture and neutral flavor make them perfect for pairing with all kinds of sauces, shredded meats, or garlic shrimp.
@foodmakersrecetas ¡Mira la receta completa! INGREDIENTES: – 5 plátanos – 1 litro de aceite – 1 cucharadita de pimentón ahumado – 1 cucharadita de sal MÉTODO: Quitar los extremos a los plátanos, pelarlos y cortarlos en rodajas de 3 dedos de ancho. Calentar el aceite a fuego fuerte, freírlos y cuando empiecen a dorarse, sacarlos y dejar que escurra el aceite. Colocar un trozo de plátano entre dos bolsas de plástico, machacarlo y devolverlo al aceite caliente. Repetir el proceso con todos los trozos de plátano. Sazonar con pimentón ahumado y sal. Servir con guacamole. Consejo: cortar los trozos de plátano en trozos más pequeños para que sean más económicos. ¡Hazlo y deja tu fotito de cómo te quedó! 😉📱 #foodmakersrecetas #recetasfáciles #recetas #recetasdecocina #recetafácil #comida #cocina #recetascaseras #chef #gastronomia #pasoapaso #comohacer #patacones #recetadepatacones #pataconescolombianos #platanoverde #recetasconplatano #tostonesdeplatanoverde #recetadetostones
Stuffed patacon
Beyond the classic patacon, there’s a version that has gained great popularity: the stuffed patacón. In this dish, a larger patacón—or one shaped like a small basket—is generously topped with ingredients such as shredded beef, shredded chicken, grated cheese, or shrimp. This street food, commonly found in cities like Barranquilla, Santa Marta, and Cartagena, has become a true culinary work of art representing Caribbean flavor.
@tatanarroyo PATACONES RELLENOS #comida #food #viral #fyp #parati #recetas ♬ En Barranquilla Me Quedo – Joe Arroyo & La Verdad
Green plantain slices (Tajadas)
Another traditional and simple preparation is tajadas—thin slices of green plantain, cut lengthwise or into rounds, and fried until crispy. These are often served as a side dish with hearty meals, especially in coastal lunches such as chicken rice, pork rice, or fried fish with coconut rice. They are also eaten at breakfast, accompanied by cheese and suero costeño.
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Cayeye
Cayeye is a typical breakfast dish from Santa Marta and its surroundings. Although it resembles mashed plantains, cayeye is actually made with green guineos—a smaller and firmer variety of plantain. The guineos are boiled in salted water, then mashed with butter, grated queso costeño (a salty local cheese), and sometimes a touch of suero. This dish is often served with a fried egg, beef, or pork cracklings (chicharrón), and it stands as an icon of the Caribbean breakfast.
@jeison_rodriguezchef Cayeye #recetas #barranquilla #colombia ♬ El Torito – Joe Arroyo & La Verdad
In addition to these traditional dishes, green plantain has also made its way into more modern and creative versions—such as baked chips, empanadas made with plantain dough, or even flourless lasagna bases. Still, its true charm remains in the age-old recipes passed down through generations.