About Plantains

The plantain (or plantanos)  is a banana, musa paradisiaca, which is eaten cooked rather than raw. 

Plantains are eaten in most tropical countries of the world.

The largest exporters of bananas are the northern portions of South America as well as Central America

Nutrition

The fruit is primarily carbohydrate, approximately 40 grams per 1/2 banana and about 180 calories.

Like the common yellow banana, the fruit is very high in potassium approximately 500 milligrams per serving. 

The plantain is normally eaten as a starchy staple food.

It can be boiled, baked, or fried and served as a vegetable or made into a sweet dessert, depending on the degree of ripeness of the fruit.

How To Select a Plantain

Plantains can be prepared at any stage of ripeness.  Make sure to pick a recipe appropriate for the fruit you have on hand.

Green: When the plantain is green it is quite starchy and the flavor is much like a potato.

The green fruit can be fried or boiled.

Yellow:  When the plantains yellow the sugars begin to develop and impart a slight sweetness to the fruit.

At this stage the fruit may show a few freckles of black.

Black: The plantain is at it's sweetest once it turns black.

Normally you would want to use black plantains for dessert or any recipe where a sweet taste is desirable.

You may purchase yellow plantains and store them in a paper bag until then ripen and turn black.

Green Fried Plantains (Tostones)

Ingredients:

2 plantains (green)
2 cups canola oil
Salt, add to taste

Directions:

In a large frying pan or deep fryer,
heat the oil.

In a separate plate, peel and cut the plantains into one inch rounds.

Place them in the hot oil and cook for about 3 minutes while turning.

Remove from oil and pat dry with a paper towel.

Place each round inside a sandwich bag and smash it with the bottom of a bottle or with a "tostonera".

Place them back in the hot oil for approximately 3 minutes until both sides turn golden brown.

Remove from oil and pat dry with a paper towel. Add salt to taste.

Serving Suggestions:

Eat with guacamole topping or your favorite dip. Great appetizer for picnics and parties or serve as a ide dish.

Sweet Plantain Mash

(Plantains mashed and flavored with rum and brown sugar.)

Ingredients:

4 plantains, yellow streaked withblack; peeled
2 cinnamon sticks
¾ cup light brown sugar
12 tablespoons soft unsalted butter
4 tablespoons dark rum
Salt to taste


Directions:

Cut plantains in half crosswise, then each half lengthwise.

Place in a saucepan with cinnamon sticks, sugar, half the butter and water to cover.

Bring to a simmer; cook until plantains are soft, about 20 minutes.

Remove plantains from saucepan, but do not discard cooking liquid.

Puree plantains through a food mill or a potato ricer into a large bowl; do not use a food processor.

Stir in remaining butter and ½ cup or more cooking liquid to make a soft, smooth puree.

Add rum, stir and season with salt. Serve at once, or set aside and reheat gently in saucepan, adding liquid if needed.

Plantains con Crema

Ingredients:

2 ripe medium plantains or 4 firm bananas
3 tablespoons margarine or butter
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans or walnuts, or slivered almonds, toasted
1/2 cup Crema

Directions:

Peel and bias-slice plantains or bananas into 1/2-inch-thick slices (about 2 cups)

Melt margarine or butter in a large skillet.

Add plantains or bananas to melted margarine or butter.

Heat approximately 5 minutes for plantains (2 minutes for bananas) or just until warm and tender, gently stirring occasionally.

Sprinkle with brown sugar. Stir gently until sugar melts.

Carefully stir in vanilla and cinnamon. Sprinkle with nuts. Serve immediately with Crema Espesa.

Makes 4 servings.