Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Plantain | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ripe plantains
- 6 tbsp. of butter
- 2 tbsp. of flour
- 4 tbsp. of sugar
- 2 Boquete oranges cut in thin slices (with rind)
- 1/2 cup of rum (any kind)
- 1/4 cup of corn syrup (Karo)
- 1 tbsp. of lemon juice
- grated half lemon
Directions
Peel the plantains and cut them into 2-inch slices.
In a large frying pan, melt the butter and brown the plantans slightly.
In a bowl, mix the flour with the sugar and mix in the browned plantans.
Grease a Pyrex bowl and spoon in the plantain mix.
Cover with orange slices and rind. In a bowl, mix the rum, the lemon juice, grated lemon and corn syrup.
Pour this mixture over the plantains, orange slices and rind.
Bake at 350 for approximately 35 mins., dipping the plantains in its own juice.
Category:Panamanian Recipes
Category:Panamanian Snacks