Passport & Plate - Plantain fritters with tomato salsa
Ingredients
For plantain fritters
225g ripe, peeled plantain, mashed or grated
80g coarse cornmeal
1 egg
1 tsp lemon juice
50ml soda water
½ red onion, diced small
1 small handful of coriander, finely chopped
1 green chilli, finely chopped
1 tsp salt
Vegetable or olive oil for pan-frying
For tomato and coriander salsa
3 vine-ripened or plum tomatoes, finely diced
1 red onion, finely diced
1 tbsp lime juice
2 tbsp extra virgin olive oil
3 tbsp chopped coriander
1 clove crushed garlic
1 green chilli, finely sliced
Crème fraiche to serve
How to prepare this recipe1. Mix all the ingredients for the fritters together except the oil.
2. Allow the mixture to rest for 15 minutes.
3. Prepare the salsa by mixing together all the ingredients.
4. Heat up a frying pan and add enough oil to coat the bottom of the pan.
5. When the pan is smoking, carefully add teaspoonfuls of the mixture and cook for 90 seconds on each side.
6. Serve immediately topped with crème fraiche and tomato and coriander salsa.
The story behind this recipeMay 1997. Columbia.
Waiting anxiously at Bogota airport, surrounded by armed guards, I saw a rather scruffy man with bright orange hair walking towards me. He was coming closer & closer; I looked down, not wanting to catch his eye. My breathing sped up as I saw his feet approach. After the nightmare 48 hour journey, I needed to feel secure.
"Toral"
He of the flame-dyed hair was, in fact, my brother. I let out a huge sigh of relief.
Bogota - one the most dangerous cities in the world, but a melting pot of cultures, people and vices. It was a true baptism of fire for my first trip to Latin America – travellers’ hostels, roadside stalls overflowing with tropical fruits, old ladies sitting on their stoops, dark bars full of temptation & guards chasing us with dogs & guns.
Leaving Bogota, we headed south, through a variety of towns & terrains. We arrived in the market town of Popayon after dark. On finding all the hostels full, we were directed to a street lined with brightly hued houses. We knocked on the door of a blue house & were quickly ushered in by a friendly old lady - our new host. My brother used his newly found travellers’ charm to successfully haggle a room.
We quickly wiped off the dust of the day & headed out to find some authentic local food. Our stomachs were rumbling but our host requested we sit with her for a while. Perhaps she could hear the gurgling, maybe she could read our minds, but she soon asked if we were hungry. Yes! Her maid brought over a plate of crispy, golden fritters with a bowl of fragrant salsa. My mouth was watering at the sight & smell of those glistening pieces of heaven. Taking our hostess’ lead, we topped the slightly sweet yet savoury plantain fritters with the spicy salsa - the perfect blend of textures and flavours. Utter bliss! We kept popping them into our mouths, the starch cutting through fresh herbs, chillies & lime. At that momen,t I felt at home & committed the taste of those magical morsels to my memory.
