Plantains: A Versatile Wonder Staple

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Plantains are a member of the banana that contain more starch and have a lower sugar content than the more popular fruit. It is sometimes called cooking bananas. In the Caribbean, plantains are consumed both in the green and ripened state just like bananas. They are widely available here in the Caribbean and used in a wide array of meals. The fried version is used as a side option for meals, the ripe or green version is used in porridge for breakfast, ripe or green plantain chips. 

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 vs 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 flavor 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."

Here is a short demonstration of how to fry ripe plantains. 

Ingredients 

• 1/2 large Ripe Plantain 

• 2 tbsp. Oil

1. Peel plantain of the thick skin and expose the fruit. 

Peeled Plantain 

  2. Slice plantain as shown below. I usually eat a few slices raw as they are sweet, however, the frying process causes a caramelization that takes this from sweet and yummy to absolutely delicious.

Plantain Slices 

3. When the oil is hot add plantain slices and fry till golden brown then turn. Be careful not to burn it too much.

Plantain Slices Frying 

4. Turn the slices as when they are gold in color. Be careful, however, as plantains are very easy to burn. Your constant attention is therefore required.

Plantains Fried Golden Brown

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

napkin.

Fried Plantains

This is how my plantain slices came out, I thoroughly enjoyed them. Other plantain recipes from different regions are available online, including the Plantain Porridge, feel free to do further research or let me know in the comments if you would like me to share more recipes for you. 

Do you eat plantains in your country? How do you prepare them?