Plantains: The unsung culinary star ready to spice up
Plantains come in three colors: the least ripe are green, the more ripe ones are yellow, and eventually, they turn black. They originate from Latin America, where they are a staple ingredient in the diet. They can be fried, baked, or made into pancakes, stew, snacks, or desserts.
Where do plantains come from?
Plantains are a type of banana from the Musa genus. Like the version we know, they grow on a banana palm, but they are much larger than the bananas popular in Europe. In English, these vegetable bananas are referred to as "plantain," so there’s no way to confuse them with fruits named "bananas." In Central and South American countries, many different varieties of bananas are called "plátano" in Spanish.
Nutritional values of vegetable bananas
Like potatoes, plantains are primarily a source of carbohydrates. In 3.5 ounces of vegetable bananas, there are as many as 32 grams of carbohydrates, more than in potatoes (approximately 17 grams). Additionally, plantains are rich in potassium, iron, magnesium, vitamin C, and vitamin A, which is absent in potatoes.
Green plantains contain a large amount of resistant starch, which acts like a vacuum cleaner in the intestines, helping to cleanse them of all residual substances. Due to the resistant starch, these bananas are difficult to digest raw, and consuming larger amounts can cause discomfort. Yellow and black plantains are easier to digest and sweeter; in Latin American countries, desserts are made from them.
How to eat plantains?
Peeling green plantains can be a challenge. It's not easy to remove the skin, which clings tightly to the hard pulp. To peel a plantain, you should cut off both ends, slit it lengthwise, and put it under running water. This makes it much easier to remove the skin. Before frying or boiling, it's good to keep the peeled plantains in cold water to prevent them from darkening.
Dishes made from plantains
Plantains quickly spread from South and Central America to Asian and tropical countries. In Indonesia, plantains fried in coconut oil are popular. In India, they are fried in rice batter, while in the Ivory Coast, they are served with grilled fish and tomato sauce. In Colombia, Costa Rica, and Panama, plantain patties, known as tostones, are popular. In Peru, tacacho—baked plantains often served with pieces of pork—is a typical dish. Additionally, in all these countries, they appear as a snack, fried just like chips or fries.
