For years, SHI-Honduras field trainer Consuelo Hernández has been perfecting recipes to share with partnering farmers that use the diverse array of crops grown on their land, and now we’re thrilled to share one of her recipes with you!
Consuelo’s sweet plantain empanadas are that delicious combination of sweet and salty, fried to a golden-brown perfection. They’re the perfect finger food for your next gathering. Eat them on their own or enjoy them dipped in a simple sauce (we recommend sour cream!)
Homemade Empanadas: Delicious and Empowering
Recipes like Consuelo’s Sweet Plantain Empanadas are part of SHI’s efforts to improve partnering farmers’ livelihoods by adding value to the crops they’re already producing.
Did you realize that for every dollar you spend on food, a measly 27 cents will land in farmers’ pockets? Instead, the vast majority of what you pay goes to processing, packaging, and transportation.
But when farmers take plantains – a common crop grown as part of an integrated agroforestry system – and cook empanadas, they’re engaging in what is known as value-added agriculture. In other words, they’re putting more money in their pockets—money that they can then spend on healthcare, education, housing, and so much more. It also means keeping money (and opportunity) within local communities.
Phase 4 of SHI’s 5-phase program prepares farmers to identify markets for their crops and strengthen their entrepreneurial skills. After years of training in the principles of sustainable farming and achieving food security for their families, those interested learn how to establish small, profitable businesses that will support their families and enrich their communities.
So, yes, empanadas are both delicious and empowering.
Buen provecho!
Consuelo’s sweet plantain empanadas
Makes approximately 12 empanadas
Ingredients
6 ripe plantains
Water
Salt
Vegetable Oil
Filling Suggestions: Quesillo (shredded mozzarella or muenster cheese are great alternatives), fried beans, or ground beef. Feel free to get creative!
Preparation:
Wash the plantains well and keep the skins on, cutting off the ends and scoring the sides.
Boil the plantains until cooked, approximately 20 minutes.
Once cool, peel and mash plantains into a smooth dough with salt to taste. The dough will be lumpy but moist enough to stay together in a ball.
Form balls and flatten into thin tortillas. We recommend rolling out the dough with a rolling pin on wax paper.
Put the desired filling on top of the tortilla and fold to close.
Fry empanadas in a pan with approximately 1.5 inches of oil. Fry until golden brown for approximately 2.5 minutes on each side.
Enjoy!
Consuelo Hernández has been working with SHI-Honduras for over a decade, first as a partnering farmer and then as a field trainer. This photo was taken of Consuelo processing achiote seeds in April of 2021 in the community of Santa Elena.
