Plantain: A Beginner’s Guide to the Big Banana

Never mind the jerk chicken, forget the rice and peas, just pass the plantain please. Growing up in a Caribbean household, your proximity to the side dish of fried plantains was very important.

The delicate sweetness of plantain would soothe the palate after the top level spiciness of whatever dish the scotch bonnet had been added to that day.

What is a plantain?

To the uninitiated, the plantain, which does look like a big banana, is a member of the same herbaceous family. It’s history and the way it has spread across the globe follows that of its cousin the banana. You can read about it here.

The plantains health benefits also mimic that of the banana, with the exception that it is higher in resistant starch which may lower the risk of colon, and bowel issues.

Pronunciation

Let’s deal with a popular debate first. If we are going to do this we have to do it right, starting with the pronunciation.

It is definitely plantain, like mountain, not plantain, like maintain. How can it be any other way? The latter is an anglicised version used by those who did not know how it was pronounced. It is also the way the herb Broardleaf Plantain Plantago major, known by the same common name plantain, is pronounced. Now we have that out of the way let’s get to the fun stuff.

Ripe plantains

When plantains are ripe they are also called sweet plantain, the colour of the peel is yellow to dark black, and yields to the touch when squeezed. Plantains exude a caramelized sweetness when fried, and can get a little soggy if they are very ripe.

The darker the peel, the sweeter the fruit. This is one of the differences between the plantain and the banana. A banana would have to be discarded if the peel was black.

How to cut a plantain?

For true aficionados, there is a constant debate as to whether the plantain should be cut on the bias or circle. Of course, it is the bias. For one thing, you get a bigger surface area allowing the natural sugars to ooze out giving more caramelisation. And more for you.

Green Plantains

Green plantains are unripe plantains. They should never be eaten raw as your stomach will not thank you. They are used primarily in stews and casseroles and porridge. In Hispanic cuisine they are known as tostones and maduros. They are starchy and firm when fried.

How to peel green plantains

Like their cousins green bananas, the green plantain can leave some residue from its sap when cut. I like to use gloves. The easiest way to cut green plantain is to use a sharp knife to remove both ends. Cut the plantain in half across the middle, then slit each half of the skin lengthwise in three places, then peel away moving along the edge of the slit.

How to make Plantain Flour

Plantains make a very versatile flour. This is a healthy alternative to bleached wheat flour. The flour will be gluten free, and rich in iron. Making plantain flour is very easy, here is how it is done:

This flour is good for baby food and diabetic diets. It is paleo diet friendly and gluten free, with less calories and low fat. Use it to make your pancakes, breads and even pasta.

How to freeze plantain

Start with plantains in your preferred ripeness.

• Cut into cubes or rounds
• Place parchment paper on a baking tray and separate plantain pieces on the tray.
• Place tray in the freezer.
• When the plantain is frozen, remove the tray and place the frozen plantain in freezer bags or an airtight container.

Recipe: Green Plantain Casserole

Wrap up

As you can see the plantain is a truly versatile herb. This is your introduction to enjoying the many flavours and creative ways it is used around the world.

Let me know in the comments if you cook with plantains. Did you enjoy this post? Subscribe to get more interesting posts sent directly to your mailbox.