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.
Gollerías
Ingredients
2 green plantains 2 cups molasses or sugarcane syrup Oil for frying 1 Cinnamon stick 2 Cloves (optional)Directions
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.
Enjoy!
Blue jellybeans 
I’m not at all familiar with plantains, only having eaten them a couple times in restaurants. I really need to give them a try and this looks like a good place to start.
Yes, plantains are more a Caribbean thing, but I live in Europe and buy them, so you probably won’t have to much trouble finding it there at the US (proximity).
Thanks for the comment and let me know if you finally try them at home and how it went.
wow, you are right.. these are so simple, can i grow plantain out here on the prairies.. i shall have to do a little googling! wonderful .. c
Hi C, watching the beautiful pics of your “garden” and the success with the “frog’s orchard” I will dare to say yes, you can make grow practically anything!!
Thanks for the comment.
Wonderful – not an ingredient I have ever really used although I do enjoy eating it. Looks so tasty!
Hi, yes plantains are not that popular outside Hispanoamérica, but it is really good.