Cheesy Plantains - Aborrajados
(C.1850s, Colombia)


A Caribbean Colombian classic, sweet plantain stuffed with white cheese and deep fried in a simple batter. Delicious!

This recipe originates in the Cauca Valley region of Colombia, which has considerable Indigenous and Afro-Colombian populations, two cultures which joined together to create this amazing dish.

This recipe is from Gran libro de la cocina colombiana published in 1991 by Carlos Ordóñez Caicedo. [Spanish]. P.158


3 ripe plantains
200g white cheese (mozzarella can be used)
2 eggs
1 tsp baking powder
4 tbsp flour

  1. Cut the plantains thumb sized in an appealing diagonal fashion. Fry them until golden.
  2. Lay out a layer of cling film, and one the same size over the top. Put plantain pieces in between the film, and flatten them one by one.
  3. Make a simple batter with beaten eggs, salt, baking powder, and flour.
  4. Cut cheese in thin slices, and place in the middle of one of the flattened plantain pieces. Place another plantain over on top, and close the two up together.
  5. Dust in flour well, then dip in the batter. Fry in the oil at medium heat, taking care to cook all sides until an enticing golden colour.
  6. Serve immediately and enjoy!

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