Another visit to memory lane; this time with a recipe posted on February: Gollería or Bollería, a very typical recipe in Panama, mainly in the interior.
According to the Spanish Royal Academy, the word gollería means “Delicacy, delicate” a definition that I find very accurate, especially for rural people who are able to transform such simple ingredients into this marvelous delicacy.
I hope you like it.
Ingredients2 green plantains 2 cups molasses or sugarcane syrup Oil for frying 1 Cinnamon stick 2 Cloves (optional)
Peel the plantain and cut into strips (as if they were for French fries), fry until golden brown.
In a saucepan (preferably non-stick) on medium/low heat, pour the molasses, cinnamon and cloves and when it starts to bubble add the plantain strips. Let it simmer until it has a creamy texture.
Remove from heat and with the help of two spoons, pour small lots over greaseproof paper.
Let it cool and cut around the lots to make individual portions.