Monday, January 23, 2012

Ripe Plantains

Fried Ripe  Plantains

Plantains are a close relative of the banana and they can be consumed either green or ripe just like its relative. I love the Ripened Plantains and have it any opportunity I can. It is widely available here in Jamaica and is a mainstay in our diet here in the Caribbean on a whole.

"Plantain tends to be firmer and lower in sugar content than bananas. Bananas are almost always eaten raw, while plantains tend to be cooked or otherwise processed, and are used either when green or unripe (and therefore starchy) or overripe (and therefore sweet). An average plantain has about 220 calories and is a good source of potassium and dietary fiber.
A Ripe Plantain and  Ripe Banana
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
Plantains bear fruit all year round, which makes the crop more reliable all-season staple food, particularly in developing countries with inadequate food storage, preservation and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of the carbohydrate requirements for over 70 million people." Wikepedia
 Frying ripe plantains

1/2 large Ripe Plantain 
2 tbsp Oil
  1. Peel plantain. 

Peeled Plantain
   2. Slice plantain as shown below.

Plantain slices
3. When oil is hot add plantain slices and fry till golden brown then turn. Be careful not to burn it too much.
Slices in oil
4. Turn the slices as when the correct colour is reached.

Golden brown plantains

5. When the plantain slices are golden brown, remove from the oil and place on absorbent napkin.

This is how my plantain slices came out, I thoroughly enjoyed them. 
Do you eat plantains in your country? How do you prepare them?

You can can check out the recipe for frying green plantains here:


Ann (MobayDP) said...

With a little cinnamon & tia maria sauce...lovely.

Tanya Lambert said...

Hmm, I'm a huge fan of Tia Maria. That sounds absolutely yummy. Thanks for the suggestion.

Miss Lego said...

Oh I love it, I have it quite often here, very typical here in Cartagena, Colombia.

Tanya Lambert said...

Ooh Colombia! Plantain is pretty popular in South America and the Caribbean. I love plantains. =) Thanks for stopping by.