From our kitchen AFC Recipe’s

Aborrajados - Side Dish

By Carolina Ardila-EM Personal Care Sector Consumer Insights & Analytics Lead, Cons

Ingredients: 2 large ripe plantains yellow with black spots, for sweetness 200 g mozzarella cheese cut into thick slices Guava paste optional 1 cup all-purpose flour 1 tsp baking powder 1 tbsp sugar 1/4 tsp ground cinnamon optional 1 tsp vanilla extract optional 1/2 cup milk adjust as needed for batter consistency 1 egg A pinch of salt Vegetable oil for frying

Preparation Steps: 1. Peel the plantains and cut them into thick slices. Preheat a deep skillet with enough vegetable oil to submerge the plantains over medium heat. Fry the slices until golden on both sides, about 3–4 minutes per side. Remove from the oil and place on paper towels to drain excess grease. 2. Once the plantain slices have cooled slightly, use a fork or flat spatula to gently flatten each slice, taking care not to tear them. The goal is to create a small disk with enough surface area to hold the filling. 3. Prepare the batter by whisking together the flour, baking powder, sugar, cinnamon and vanilla (if using), and salt in a large bowl. Gradually add the egg and milk, stirring until the batter is smooth and thick enough to coat the back of a spoon. If the batter is too thick, add a spoon of milk. 4. Place a slice of mozzarella cheese, and guava paste (if using) between two flattened plantain slices, forming a sandwich. Press the edges gently to secure the filling. Repeat this process until all the plantain slices are used. 5. Dip each plantain sandwich into the batter, ensuring it is fully coated. Let any excess batter drip off before frying. 6. Heat the skillet with fresh oil over medium heat. Carefully place the battered plantains into the hot oil, frying in small batches to avoid overcrowding. Cook until golden brown on all sides, about 3–4 minutes per batch. Use a slotted spoon to transfer them to a paper towel lined plate. 7. Serve the aborrajados warm to enjoy the best texture and flavour. Why I Love Making this Recipe: Aborrajados hold a special place in my heart, as they are a cherished reminder of my childhood and the love my mom poured into every meal she prepared. Though I was born and raised in Bogotá, this dish from my mom's hometown of Cali always brought joy to our family. Despite her busy work schedule, she made sure to cook dishes that connected us to her heritage. Aborrajados, with their delightful blend of sweet plantains and savory cheese, were always a favorite. This dish not only complements a salty main course perfectly but also evokes memories of those precious moments spent in the kitchen with her.

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