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    My Colombian Recipes » Recipes » Main Dishes » Arepas and Tamales » Arepas De Plátano Maduro (ripe Plantain Arepas)

    Arepas de Plátano Maduro (Ripe Plantain Arepas)

    Aug 27, 2015 · Modified: Jul 18, 2021 by Erica Dinho · 29 Comments

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    Arepas de Plátano Maduro (Ripe Plantain Arepas) |mycolombianrecipes.comPin

    The Arepa is one the most popular foods in Colombia and Venezuela. The most common arepa in Colombia is made with corn flour (masarepa), however, we also make them with fresh sweet corn (choclo), hominy corn (maíz peto),cassava (yuca) and plantains. Lately, I’ve been seeing healthy arepa recipes posted online, also being referred to as “arepas fit”. I can’t wait to start trying some of those recipes for myself!

    Arepas de Plátano Maduro (Ripe Plantain Arepas) |mycolombianrecipes.comPin

    Arepas de Plátano Maduro (Ripe Plantain Arepas)

    Erica Dinho
    5 from 28 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 4 servings

    Ingredients
     

    • 2 ripe plantains washed and cut in pieces leave the skin on
    • 1 teaspoon sugar
    • ½ cup of masarepa
    • 2 tablespoons of milk
    • 5 tablespoons of melted butter
    • ½ cup of grated mozzarella cheese or queso blanco
    • Salt to taste
    • Butter or oil spray to cook the arepas

    Instructions
     

    • Cook the plantains in a pot with water for about 30 minutes. Let them cool for about 5 minutes, then peel the cooked ripe plantains.
    • Mash the plantains and add the masarepa, milk, melted butter and salt to your taste. Let mixture stand for five minutes.
    • Make small balls with the mixture. Shape the dough into thick cakes.
    • Add the butter or oil spray to a nonstick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown. Serve them warm with butter and cheese or as a side dish.
    Keyword Arepa
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Arepas de Plátano Maduro (Ripe Plantain Arepas)Pin

    Today I am sharing a recipe for Arepas de Plátano Maduro (Ripe Plantain Arepas). These arepas are very simple to make and pretty much irresistible when served warm, brushed with melted butter and topped with fresh cheese.

    You can serve these Arepas de Plátano for breakfast or as a side dish along side meat or poultry.

    Buen provecho!

    Arepas de Plátano Maduro (Ripe Plantain Arepas)Pin
    Arepas de Plátano Maduro (Ripe Plantain Arepas)Pin
    Arepas de Plátano Maduro (Ripe Plantain Arepas)Pin
    Arepas de Plátano Maduro (Ripe Plantain Arepas)Pin
    Arepas de Plátano Maduro (Ripe Plantain Arepas)Pin

    More Main Dishes Recipes

    Arepas De Queso (Cheese Arepas)Roasted Vegetables QuesadillaArroz Apastelado Costeño (Sticky Rice From The Coast)Sweet Plantain And Potato HashGuisado De Camarones (Shrimp In Criolla Tomato Sauce)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Ricki

      August 27, 2015 at 12:03 pm

      5 stars
      Great recipe but how do you cook the platanos?

      Reply
      • Anonymous

        June 21, 2020 at 3:29 pm

        5 stars
        You boil them.

        Reply
    2. Clara

      August 27, 2015 at 1:16 pm

      5 stars
      Hi There!
      Sounds like such a tasty treat! Forgive my naiveté but when you say "cook" the plantain for 30 minutes....how to do mean cook exactly. I've only ever "fried" plantains sliced and without the skin so having trouble picturing how these are prepared with the skin on. If you can please provide a bit more detail I'd appreciate it. Are they boiled? fried?

      Thanks!!
      Clara

      Reply
      • Erica Dinho

        August 27, 2015 at 3:49 pm

        5 stars
        Boil the plantains with the skin on in water over medium heat for about 30 minutes or until they are ready.

        Reply
        • Anonymous

          August 27, 2015 at 5:18 pm

          5 stars
          Cut first?

          Reply
          • Anonymous

            October 04, 2018 at 12:36 pm

            5 stars
            yes

            Reply
          • Lydia

            September 18, 2022 at 6:32 pm

            People read the recipe . She explains exactly what to do beginning to end and and you still ask how to cook them , if you cut them … etc

            Reply
      • josa

        April 02, 2016 at 10:13 am

        5 stars
        boil the plantains in water

        Reply
    3. Rebeca

      August 27, 2015 at 4:49 pm

      5 stars
      These look delicious! but how do I cook the platanos first? cut and boil them in pieces?

      Reply
      • Erica Dinho

        August 28, 2015 at 9:17 am

        5 stars
        Yes.

        Reply
    4. grace

      August 28, 2015 at 9:09 am

      5 stars
      these look delicious! the texture is perfect and i'm not sure i can think of a better savory snack!

      Reply
    5. Evelyne@cheapethniceatz

      August 28, 2015 at 4:00 pm

      5 stars
      I am totally salivating, especially after having had arepas in Colombia this siring. So ripe plantains make a big difference. must try soon.

      Reply
      • Mark

        April 04, 2016 at 6:01 am

        5 stars
        I'm recently married to a Colombian from Bogota and spent my high school years in Cali myself. But...my children haven't. I recently set aside some platanos in my kitchen to ripen. One of my children thought they were rotten and discarded them into the trash. We still have some work to do on culinary cultural awareness in my new blended family...

        Reply
    6. alvaron

      August 28, 2015 at 8:45 pm

      5 stars
      Me quedo con un deber: hacer estas "nuevas" arepas!!! Felicitaciones Erica por traer estas innovaciones a nuestro conocimiento! Saludos

      Reply
    7. galarena

      September 01, 2015 at 9:32 am

      5 stars
      Hola Erica, usaste masarepa de maiz amarillo o blanco para esta receta? Se pueden hacer al horno?
      Gracias

      Reply
      • Erica Dinho

        September 01, 2015 at 12:12 pm

        5 stars
        Amarillo.

        Reply
    8. Nancy

      September 07, 2015 at 1:07 pm

      5 stars
      Hi Erica I made these today and OMG they were the bomb! Super easy and delicious. Thank you so much for this recipe. God bless!

      Reply
    9. Luciamunecalindacarajo

      September 30, 2015 at 8:50 pm

      5 stars
      This Arepas are delicious, thank you for your recetas,

      Reply
    10. Anonymous

      November 04, 2015 at 9:05 pm

      5 stars
      Soy puertorriqueña pero me encantan las arepas colombianas. Sin duda voy a tratar estas recetas con platano maduro y platano verde, gracias

      Wanda

      Reply
    11. Ruth

      April 15, 2016 at 2:30 pm

      5 stars
      Hi Ericka I am also from Colombia and now married to a wonderful Gringo and a 3 year old. how wonderful to find all these great recipes. I will for sure try all these new recipes from our land.

      Ruth

      Reply
    12. Mary-Ann

      March 04, 2017 at 6:02 pm

      5 stars
      Hi Eric . I am in a small country town in Western Australia with few choices regarding flour (or anything else for that matter ).
      I googled masarepa as I'd never seen it before. Would arrowroot or tapioca work instead? Thanks

      Reply
      • liza

        April 16, 2017 at 1:37 pm

        5 stars
        Try using Maseca, it's a corn flour easily found within the states.

        Reply
        • liza

          April 16, 2017 at 1:38 pm

          5 stars
          Oh yes, and now I see Australia! haha Sorry!

          Reply
      • Anna

        April 20, 2017 at 10:44 pm

        5 stars
        Mary-Ann:
        Here is an amazing and free-tip (worth another blog recipe), courtesy of a family Venezuelan recipe. Use dry polenta if P.A.N. (masarepa) is not available in your local international market. You can even buy organic if it suits you. Plus it's less refined and thus healthier or at the very least easier to digest.
        Just cook with water and add pinches of salt and a tablespoon of oil (ratio: 1 cup polenta to 1.5 cups water). Stir until it thickens but isn't too dry. Let cool. Then oil the griddle and cook them on high (between 20-35 minutes depending on thickness and size).
        Chama, no te vas a volver a usar masarepa. Tengo años sin comprarlo!

        Reply
    13. Janice

      November 12, 2017 at 4:46 pm

      5 stars
      Hi,
      It looks like you add the cheese in the mix based on the pictures, but it doesn't indicate that in the instructions. Do you add the mozzarella in the mix along with the other ingredients?

      Reply
    14. Anonymous

      March 26, 2018 at 8:52 pm

      5 stars
      When do I add the sugar ?

      Reply
    15. Anonymous

      June 05, 2018 at 10:36 pm

      5 stars
      Hello!

      These look delicious! Is there any way to make them completely corn free? It upsets my stomach but I love arepas.

      Reply
      • Jenn

        May 25, 2019 at 7:24 am

        5 stars
        I’ve used regular, coconut and almond flour.

        Reply
    16. Donnel

      August 25, 2019 at 5:14 pm

      5 stars
      Hello,

      Thank you for this recipe. I tried it but substituted with almond milk and used extra virgin olive oil instead of butter. I couldn’t find masarepa and used maseca instead. I don’t really know the difference between the two. It turned out pretty good and tasty. I wish there was a way to post a photo on here.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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