Spice of the Month: Adobo

Spice of the Month: Adobo

Adobo is a unique seasoning blend typically containing garlic, onion, black pepper, and other herbs. Its history is complex and sources claim that it originated in Spain, Portugal, the Philippines, Cuba, Puerto Rico, and many other Latin American countries. Ultimately, no matter which variation you try, or what group of people you believe were first to craft this flavorful blend, it is excellent for adding depth to savory meat, egg, and rice dishes. If you are interested in participating in future installments of this series, you can sign up through the Veteran’s Memorial Library.

Fried Green Bananas

  • 2 green bananas (the greenest you can find)
  • 1 Tbsp lime juice
  • 2 tsp adobo seasoning
  • neutral oil*, about 1/4 cup
  • salt to taste

Peel your green bananas and cut into 1 inch chunks. Heat your oil to medium high in a frying pan or skillet, using enough to cover the bottom of the pan. Once the oil is hot, place your banana pieces in the oil, flat ends down, and heat for 3-4 minutes until the bottom begins to get slightly golden. Flip the pieces and do the same on the other side. Once the bottoms are golden brown, remove the bananas from the oil and place them on a cutting board. Smash the pieces flat with a smooth object to create little pancakes. I used the bottom of a mason jar to flatten mine. On the cutting board or in a bowl sprinkle the flattened slices with lime juice and adobo. Return the slices to the hot oil, cooking until they are browned on both sides, flipping once. Remove from the oil, sprinkle with sea salt if desired, serve immediately. I served mine with avocado toast topped with cilantro and Cotija. They would also go well with rice and beans or any Latin American pork or beef dishes.

*I used sunflower oil, but safflower, avocado, or vegetable oil will all work just fine. You could even use coconut oil, though it will give the finished dish a distinctive flavor.

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