Many of us have seen this over sized banana hanging out in the tropical fruit section of your supermarket and wondering what it is. It is a plantain which is bigger, firmer and has a thick skin and does not taste like a banana.
The plantain is more starchy and needs to be cooked before it can be eaten. Plantains are very popular all over the Caribbean and Central America, but that is not where plantains originated. They are indigenous to the Tropical regions of Southeast Asian.
My favorite is the ripe plantain, but how do we know when a plantain is ripe? A ripe plantain looks like it has gone bad, but that’s when they’re at their sweetest. Plantain are at their best when they are slightly black with a little yellow, and still firm to the touch.
The most common way to prepare a green or ripe plantain is fried. Green plantain can be thinly sliced and fried to make chips. The ripe ones when fried the sugars caramelize and create sweet crispy edges.
Ripe or green can be eaten as a snack or as a side in most dishes. Plantain are a rich source of fiber, vitamins A, C, and B-6, and mineral magnesium and potassium.
To peel plantain cut both ends off, then slightly cut down seam to take skin off. Cut them into rounds or long ways. Use 1/4 cup of vegetable oil, not olive as it is too heavy. Let it get hot with medium heat, then place plantain rounds into oil and let them fry for around 2 minutes or until golden brown on one side. Then proceed to flip onto the other side and let fry to golden brown. Then enjoy!
Bananas
Single banana on cutting board
Peeling banana
Peeling banana
Peeling banana
Chopping banana
Banana slices
Cooking banana slices
Last Modified April 25, 2024