"Pana" is the Spanish slang word for "friend" and for "breadfruit". Coincidence? Yeah probably, but it's also spot-on accurate! Much like the plantain, this starchy and filling fruit's nutritional content and ability to grow quickly in tropical climates has secured panapen a place in Caribbean culinary traditions. Oh, and its delicious versatility. Fry it, boil it, bake it, do whatever you want, just don't forget to invite us!
Click on for Caribbean comfort food galore!
Though classic plantain fritters are more common state-side, all lovers of fried strachy things owe it to themselves to try tostones de pana at least once. Fry, smash, fry again, toss with salt, and eat while still burn-the-roof-of-your-mouth hot. Eat now, thank us later.
Inexpensive, easy to store, and down right delicious, salted cod has long been a staple in Puerto Rico and the Dominican Republic alike. To keep things traditional and abuela-approved, use boiled pana instead of the now-common potatoes for a filling and no frills dinner.