Plátano

In addition to planting 1/2 hectare of pina, we have also planted 1/2 hectare of plátano huayco. This variety of plátano is used for cooking and is ready to harvest in approximately 9 months. The plátano also received experimental applications of biochar and compost in a localized application (biochar/compost applied in each hole prior to planting). 

Plátano huayco contains more starch and less sugar than dessert bananas and therefore must be cooked prior to eating. In Peru, chips made from plantain are called chifles - below is a recipe to make your own!

Ingredients:

Green plantains (or green bananas)

Oil of choice for frying
Salt to taste
Optional: Aji (hot peppers), or garlic to flavor the oil

1. Peel green plantains or green bananas. Be careful as they tend to stain clothes and cutting boards. 

2. Slice plantains lengthwise (full or half), or as thin rounds or diagonal ovals. A mandolin is recommended for optimal thinness. 

3. Heat the oil, either in a deep saute pan or fryer. Ideal temperatures for frying is between 375-400 F. There should be enough oil in the pan to fully cover plantains. 

4. Add plantains to the hot oil, being careful not to overcrowd them or let them stick together. 

5. Fry until the chips are a golden color. 

6. Remove chips from oil and drain on a paper towel. 

7. Sprinkle with salt and serve either warm or cold!