Plantain Arepas are a delicious twist on traditional Latin American arepas
Plantain Arepas are a delicious twist on traditional Latin American arepas, combining sweet ripe plantain with corn flour to make soft, lightly sweet cakes that can be stuffed with cheese or served alongside savory foods. 🍌🫓
🍌 Plantain Arepas
Makes: 6–8 arepas
Time: 30–40 minutes
Ingredients
- 2 large ripe plantains 🍌
- 1½ cups (180 g) pre-cooked corn flour/masarepa
- ½ cup (120 ml) warm water or milk
- ½ teaspoon salt
- 1 tablespoon butter
- ½ cup shredded mozzarella or queso fresco (optional)
- 1–2 tablespoons sugar (optional, if you want them sweeter)
- Oil or butter for cooking
1. Cook the plantains
Peel the ripe plantains and cut them into pieces. Boil them in water for about 10–15 minutes, until very soft.
2. Mash them
Drain and mash the plantains while they're still warm until smooth.
3. Make the dough
In a large bowl, combine:
- Mashed plantain
- Masarepa
- Salt
- Butter
- Warm water or milk
Mix and knead with your hands for 3–5 minutes until you have a soft dough that doesn't stick to your hands.
If it's too dry, add a little warm water. If it's too sticky, add a little more masarepa.
4. Add cheese (optional)
For cheesy arepas, mix some shredded mozzarella or queso fresco directly into the dough.
5. Shape the arepas
Divide the dough into 6–8 portions. Roll each into a ball, then flatten it into a round disk about 1–1.5 cm thick.
6. Cook
Heat a lightly greased skillet over medium-low heat.
Cook the arepas for about 5–7 minutes per side, until golden brown and cooked through.
7. Serve
Serve warm with butter, cheese, eggs, meat, or avocado.
🧀 Sweet & cheesy version
For a particularly delicious version, use very ripe plantains + mozzarella + a little sugar. The plantain gives the arepa a naturally caramelized sweetness while the melted cheese provides a salty contrast. 😋
Tip: The riper and more yellow/black-spotted the plantain, the sweeter and softer your arepas will be.
