How to cook plantains -There is so much unsureness about plantains. Often, people tend to have them mixed up. I grew up eating them in their different stages, so let’s see if I can be of help.
How to cook plantains
To start, I will like to justify the fact that there is only one kind of plantain. However, this plantain can appear in three colors, depending on its age. The order is green, yellow, then black.
The green plantains can be prepared in the same way you will make your Potatoes. You can boil them, mash them, and fry them. It is rich in starch, and it’s not sweet, but as it ages, the starch becomes converted to sugar.
The Green plantains can be used to make tostones (Green plantains cut into rounds, fried, mashed and fried again), it can also be steamed just like potatoes, and you can also make it into crunchy chips – Fried plantain chips or Baked plantain chips.
The second stage is the Ripe yellow plantains which are also known as the platanos Maduros. At this stage, the plantains are lower in starch, and they become sweet because the starch in them has been converted to sugar. At this stage, the plantain can be used to make the sweet fried plantains.
Finally, we also have the black plantains which are aged or over-ripe plantains. At this stage, the Plantains are at their sweetest, and because they are aged, they become soft and are slightly mushy to touch.
This over-ripe plantain is not suitable for boiling or steaming, though you can fry them but personally, I don’t like to use this for frying because it tends to absorb more oil at this stage. If you really want to fry them, I will advise you use a very tiny amount of Oil or butter to shallow fry them until they are slightly browned and caramelized on both sides.
Plantains are often referred to as cooking bananas because they need to be cooked before you eat them. They may be green, yellow or very dark brown depending on the level of ripeness.
The green plantains contain more starch; when they are cooked, they tend to have a soft texture and a neutral flavor. On the other hand, the ripe plantains can be eaten raw because the starch has been converted to sugar making it sweet, although they are not easily digestible in their raw state. Hence, the need for cooking is inevitable.
The History Plantains
Not so much is known about the history of plantains. However, from the little resource available, it was gathered that Plantain could be traced to as early as 500 B.c it is known to have originated in the islands of Southeast Asia (Malasia and the New Indonesia). However, it is said to have been introduced to Madagascar through trading by Asian and Arab merchants during the sub-Saharan trade boom.
Plantains arrived in Africa during the first millennium AD. It is believed to have been brought by Malaysian people that settled in Madagascar at the time, the Arabs or Indians who traded and settled on Africa’s East Coast. It is now one of the most common food in Africa.
In Africa, Plantains coupled with bananas, yams and other food crops became a significant component in the wealth, growth, and development of the Bantu Kingdom of central and southern Africa around 1500 AD and up till date, plantain is still a prominent staple in Uganda and the rest of the former Bantu region.
Can we really talk about Plantains without talking about the leaves? Plantain leaves play a very important role in most tradition. Like the African and Asian cultures.
Plantain leaves are used as plates for several traditional meals. The leaves add a delicate aroma to meals. This aroma stimulates appetite when meals are cooked in the leaves or served hot over it. The leaves and they can be found in most Asian stores in the states. In Africa, it is readily available fresh from most backyards.
Plantain leaves look a whole lot like the banana leaves. However, they are larger and more durable. The leaves are usually lightly smoked over an open fire in order to increase their toughness, intensify the flavor it adds to meals, and prolong their storage lives.
How to cook Plantains:
Plantains can be prepared either in its unripe green state or the Ripe yellow state; and there are so many ways you can take advantage of this – from boiling to frying to baking to making swallows, and much more. However, I will be showing a few ways you can make them.
Plantain Cake/Plantain Bread: Wait! Don’t throw away the overripe almost black plantains. Pamper yourself with this amazing plantain bread. You will be glad you did.
Plantain Pancakes: A very healthy and quick to fix breakfast made with ripe or overripe plantains.
Peppered Plantain and Gizzards (Gizdodo) : A combination of Plantains and Gizzards stirred in a delicious sauce. This makes a great brunch or dinner.
Fried Plantains – Popularly known as Dodo: Either deep fried or shallow fried you will be rewarded with a moist, sweet, and chewy plantains. It’s fast to put together; it’s easy and great tasting.
Kelewele (Spicy Fried Plantains): You will love this easy, quick and super tasty Spicy Fried Plantain cubes often served with peanuts.
Boiled Plantains which is also known as steamed plantains is made by steaming or boiling the plantains just as you would Potatoes. It can be served with Scrambled Eggs or Stew.
Grilled Plantains also known as Boli or Bole: This can either be made on the charcoal grill or in the oven. Either way, it doesn’t only taste so good, but it’s also super healthy. It is usually served along with fried stew, Grilled Fish, or peanuts.
- Plantains are a good source of vitamin c (higher than bananas). This vitamin c helps the body fight against infections and harmful oxygen free radicals.
- It is rich in dietary fiber. In fact, it helps to reduce constipation because it contains the amount of dietary fiber the body needs for a bowel movement.
- Plantains are richer in vitamin A than bananas. Vitamin A helps vision, and it helps to enhance skin complexion.
- They are rich in vitamin B6-complex, (pyridoxine). This helps in the treatment of neuritis, and anemia.
- It contains a reasonable amount of folates, niacin, riboflavin, and thiamine.
- They also provide the body with essential minerals such as iron, magnesium, and phosphorous.
- Fresh plantains are rich in potassium – A mineral that is lacking in most diets. Potassium is an essential component of cell and body fluids that helps control heart rate and blood pressure by countering the adverse effects of sodium.
You may also like to know that:
- Plantains are a close relative of Bananas but they are starchier and therefore, there is a need to cook them.
- The plantain will only fruit once during its season after which the tree is cut off in order to give room for the smaller budding plantain tree. Likewise, Plantains will only flower once, and all the flowers grow in separate bunches: A couple of these bunches will become fruits.
- Plantains flourish well under tropical moisture-rich, humid, low-lying farmlands.
- When the plantains are still green, the pulp is hard, and the skin is stiff. On the other hand, the ripe yellow plantains have a softer pulp
I hope you enjoyed reading this as much as I had fun putting it together. I will be happy to know the other ways you like to use Plantains!