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- Scientific name: Musa paradisiaca
- Often confused with the herb Plantago, which is also commonly called plantain
- Originated in India
- The leaves can be used to cover or wrap food for cooking
- Plantains are high in potassium
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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.
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Plaintain Dishes around the World
- Philippines: Banana cue
- Honduras: Tajadas
- Cuba: Fufu de platano,
- Puerto Rico: Mofongo, Tostones, Alcapurria
- Venezuela: Yo-Yo
- Dominican Republic: Mangu
- Nigeria: Dodo, Boli
- Ivory Coast: Aloco




