How do we use plantain?
The cooking plantain is a larger and harder fruit than a banana. Its skin is thicker, and its color can vary from green to black. It has a high starch content, contains less sugar even when ripe, and its taste is salty and starchy when unripe, and slightly sweet when ripe.
Caribbean cuisine
In the Caribbean, plantains are a staple food and an important ingredient in many traditional dishes. In Jamaica, plantains are often served with a fish dish called "rundown", and in Puerto Rico, "mofongo", a plantain puree with garlic and pork, is a popular dish.
African cuisine
In Africa, especially West Africa, plantains are consumed as a daily food. In Ghana, "tatale", a spicy plantain pancake, is also available from street vendors and restaurants. In Nigeria, "dodo", a dish made with fried ripe plantains, is popular.
South American cuisine
In South America, especially Colombia and Venezuela, plantains are often used as a side dish. Colombian "patacones" or "tostones" are made from twice-fried plantain slices, while in Venezuela they are used to make "tajadas".
Central American cuisine
In Central America, such as Costa Rica and Honduras, plantains are often eaten for breakfast or as a side dish. "Gallo pinto" is a traditional breakfast dish that includes beans and rice, and is often served with fried plantains.
Southeast Asian cuisine
Although plantains are primarily known in African and Caribbean cuisine, they are also found in Southeast Asia, particularly in the Philippines, where they are dipped in plantain batter and fried in a dessert called "maruya."
Use
It is generally used in two ways: unripe, when it is hard and green, and ripe, when it is yellow or brown and sweeter. Unripe it can be used more salty, and ripe it can be used more sweet, but in both cases we can get a variety of flavors from it.
Fried plantains (from green and unripe plantains)
Green plantains are similar to potatoes: they have a hard, neutral flavor, making them good for savory dishes.
Ingredients: green plantains, oil for frying, salt.
Preparation: Peel the banana, then cut it into rings or oblong slices. Heat oil in a pan and fry until golden brown. You can add it to salads, as a side dish, or as a snack, sprinkled with a little salt.
Tostones (twice-fried plantains)
This is a popular, crunchy snack in Latin American cuisine, made from green, hard plantains.
Ingredients: green plantains, oil, salt, possibly garlic or lime dip.
Preparation: Peel the bananas and cut them into 2-3 cm pieces. Fry the pieces in oil for a few minutes, then lift them out and flatten them slightly (for example with a mug). Put them back in the pan and fry them again until crispy. Season with salt and serve with dips.
Curry with plantains and coconut milk (ripe plantains)
An exotic, tropical curry where sweet banana harmonizes well with spicy flavors.
Ingredients: ripe plantain, coconut milk, onion, garlic, curry spice mix, chili, coriander.
Preparation: Fry the onion and garlic, add the curry and chili. Pour in the coconut milk and then add the sliced plantains. Cook until the bananas are soft and serve with rice or naan bread.
Other interesting facts
Plantains are rich in vitamins A and C, potassium, and fiber, thus contributing to the health of the immune system, heart, and digestive system.
It is a staple food in many developing countries and is important for local economies.
Cultivation of plantains is less demanding than that of other crops, making them a more sustainable food source.
