For the patacones

• 800 g green plantains (4 large green plantains)
• 1 l vegetable oil for frying
• 5 g salt (1 teaspoon)

For the hogao

• 250 g ripe tomatoes, finely chopped (2 large tomatoes)
• 150 g scallions, finely chopped (3 stalks)
• 10 g garlic, crushed (2 cloves)
• 30 ml vegetable oil (2 tablespoons)
• 3 g ground cumin (½ teaspoon)
• 2 g annatto or achiote powder (½ teaspoon)
• 4 g salt (¾ teaspoon)
• 60 ml water (¼ cup)
• 5 g fresh cilantro, finely chopped (2 tablespoons)