Guide Note

The plantain is a starchy fruit similar to the banana. It is firmer and has less sugar than a banana and must be cooked or processed to make it edible.

A ripe yellow plantain is sweet when cooked while an unripe green plantain has a more neutral flavor like a potato which makes it ideal for steaming, boiling or frying.

Plaintains are a common ingredient in Asian and Caribbean cuisines.

Fast Facts

1. Scientific name: Musa paradisiaca
2. Often confused with the herb Plantago, which is also commonly called plantain
3. Originated in India
4. The leaves can be used to cover or wrap food for cooking
5. Plantains are high in potassium

1. Philippines: Banana cue
2. Honduras: Tajadas
3. Cuba: Fufu de platano,
4. Puerto Rico: Mofongo, Tostones, Alcapurria
5. Venezuela: Yo-Yo
6. Dominican Republic: Mangú
7. Nigeria: Dodo, Boli
8. Ivory Coast: Aloco