Plantains

Part of the banana family, plantains resemble bananas in shape and color. However they differ in taste and texture. While bananas are eaten raw, the starch content and firm texture of the plantain requires it to be cooked before being eaten. Plantains are commonly fried or baked, and they tend to retain their shape unlike the soft texture of the banana. http://www.elboricua.com/platanos.htmlPlantains can be used throughout their ripening process, therefore making them a versatile ingredient for many dishes. Popular in Western Africa and the Caribbean plantains are often prepared as vegetables or as a pasta replacement in dishes. http://grabemsnacks.com/what-is-a-plantain.html While they are native to India, Central America and South America are the major exporting countries of plantains.

Plantains can be prepared in each stage of ripeness. While green, plantains have a potato texture and taste. The starch content is at its highest and they are prepared similar to a vegetable. Yellow plantains are beginning to sweeten slightly. Once the peel has ripened to a black color, a plantain is at its sweetest. At this point they can be used to prepare desserts or dishes where a sweeter flavor is required. http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-645/plantain.aspx

Plantains are cooked in a variety of ways. They are fried, baked, boiled, roasted and grilled. Different cultures prepare plantains in a wide array of recipes.http://www.africanfoods.co.uk/how-to-cook-plantain.html The Nigerian culture enjoys plantains sliced and fried in a butter or oil until golden brown. In Latin America, plantains are prepared as tostones. This dish is prepared by taking slightly ripened plantians, soaking them in water, mashing them and then frying them until crispy. When plantains are boiled, they are prepared similarly to potatoes, and can be used to create soups and sauces.http://www.africanfoods.co.uk/plantain-recipe.html

When plantains are ripe, they can be peeled easily like bananas. However when they are still green, it can be challenging to peel them properly. There are several different techniques that can be used to easily peel plantains. http://latinfood.about.com/od/latincaribbeancuisine101/a/about_plantains.htm

1. Cut the plantain at each end, severing the ends approximately one inch.
2. Cut the skin lengthwise from one end to the other using a sharp knife.
3. Under cold running water, remove the skin from one side to the other. Cold water will prevent discoloring of the skin.
4. Alternatively, make two lengthwise cuts, and place the plantain in hot water for a few minutes to loosen the skin ans allow for easier peeling. http://www.elboricua.com/platanos.html
5. To keep plantains from changing color before use, place in lightly salted water.

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: Mangu
7. Nigeria: Dodo, Boli
8. Ivory Coast: Aloco