Plantain
A larger, starchier fruit than a dessert banana. It is eaten cooked; green plantains are firmer and yellow ones sweeter. It mainly provides carbohydrate.
What it offers and why to use it
A larger, starchier fruit than a dessert banana. It is eaten cooked; green plantains are firmer and yellow ones sweeter. It mainly provides carbohydrate. Slit the skin lengthways to peel, weigh the flesh and cook in slices, in the oven or in stews until tender.
A larger, starchier fruit than a dessert banana. It is eaten cooked; green plantains are firmer and yellow ones sweeter. It mainly provides carbohydrate.
From shopping to cooking
Choose
For oven-baked slices choose a yellow but firm plantain without deeply soft areas. Do not simply replace it with a dessert banana.
Store
Ripen at room temperature and use at the desired stage. Once peeled, cover, refrigerate and cook promptly.
Prepare
Slit the skin lengthways to peel, weigh the flesh and cook in slices, in the oven or in stews until tender.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with plantain
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