RECIPES
Plantain
Pancakes*
Ingredients 3
very ripe
plantains
2/3 cup cooked beans
3tbsp.
flour
2/3 cup shortening or lard
4 tbsp. melted butter
Method 1.
Boil and mash plantains; add flour and butter and mix thoroughly.
2. Fry the beans in 1 tbsp. shortening for about 5 minutes.
3. Heat remaining shortening in another frying pan, add plantain mixture, 1
tbsp. at a time, and spread with a fork so that it will take the shape of a
small pancake. Fry the "pancakes" for about 5 minutes, place a
teaspoon on the fried beans on each and fold. Fry the stuffed pancakes, covered,
three minutes on each side or until brown.
Conch Soup*
This is a typical soup
that originated in the north coast of Honduras, but it is served
throughout the country.
Ingredients 1
pound of
conch
2 large onions- yellow or white
2 shredded
coconuts
1/2 cup of coriander- small leaf
3 green
bananas
1/2 cup of coriander- broad leaf
2
carrots
1/8 cup of margarine
2 garlic
teeth
1 cup of coconut milk
2 bouillon cubes
2 green peppers
2 pounds of yucca- it is better if you use yellow yucca.
Method Cut
up the onions, garlic, green peppers. Peel and cube all vegetables
(except the bananas) and fast fry them in the margarine. Add the
bouillon cubes and the coriander. Liquefy together the meat and the
milk of the coconuts, sift the mixture- you may need to add some water
to get it all out. Should end with approximately 3/4 liter of coconut
milk. Add this to the fast fried vegetables, let it simmer around 15
to 20 minutes. Add the bananas and simmer for another 7 minutes or
until the bananas are soft. Add the conch, peeled, and cut in small
pieces; let it simmer for five more minutes.
Coconut Bread*
Ingredients 1
1/2 coconuts
grated
1 tbs. margarine
3 lbs. all purpose
flour
3 1/2 tbs. sugar
3 tbs.
yeast
3 tsp. salt
1/4 cup warm water
Method Chip
and grate coconuts. Add approximately 2 1/2 cups of warm water. Mix
well. Squeeze out milk. Dissolve yeast in 1/4 cup warm water, add 1
tbs. sugar and 1 tbs. flour, mix well, let rise.
Then add remaining ingredients and knead until smooth and satiny. If
dough is a bit stiff, add a little more coconut milk. Set aside in a
pan, cover and let rise until double in bulk, about two hours.
Divide into portions, depending on the size of the pans for baking,
knead and form loaves. Place in greased pans to rise again until
double in bulk.
Bake at 350 degrees F for 40-45 minutes. When done take out of pan and
cool on rack.
*Source: Permanent
Mission of Honduras to the OAS.
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Updated: 25 April
2008 |
