Recipies with plantain
|Bananas St-Jacques or Plantains Cooked in Coconut Milk||Easy||136.6||Saveurs du Monde|
|Curried Plantain Soup||Easy||88||Saveurs du Monde|
|Plantain chips||Easy||88.9||Saveurs du Monde|
|Plantain Pancakes, Caribbean-Style||Easy||376.7||Saveurs du Monde|
|Sancocho - Rice, Vegetable and Meat Stew||Easy||140.1||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Often grown in gardens with tubers (sweet potatoes, yams, etc.), this is a "vegetable" banana, the end of which is shaped more or less like a bottleneck, with a texture that remains very firm until ripe.
The most spectacular variety is the Three Hand Planty which produces a single hand of about 10 fingers, each about 40 cm long.
Origin: West Indies, Africa
Differences from bananas
- longer, usually 30 to 40 cm
- thicker green or slightly pink skin
- firmer flesh
- and most importantly, inedible when raw
Nutritional values per 100 g
- Calories: 116
- Carbohydrates: 31 g
- Fat: 0.2 g
- Protein: 0.8 g
- Rich in starch (which turns into sugar as the plantain ages) and tannins
- Rich in potassium, vitamins A, B and C
Unlike bananas, plantains are not chosen by the way they look; even when very hard, soft or blemished, they are still good to eat.
Look for a non-uniform green skin which may have some lighter sections
Keep at room temperature until ripe: refrigerate if the plantains become very soft.
This is the "vegetable" banana, the starch of the West Indies and Africa, served with fish and poultry. Its flavour is slightly sour and is a bit like sweet potato.
Plantain is never eaten raw, even when ripe; due to its high starch content it is indigestible.
In the oven
- Wash the plantain, but keep the skin on.
- Place as is in a 180° C (350° F) oven for 45 to 60 minutes.
- Remove the skin and season with a little butter and brown sugar.
- Cut off both ends and make a cut down the entire length without cutting into the pulp.
- Drop into boiling salted water for a few minutes. Then remove the skin (it will come off easily): this is an important step to take away all the plantain's bitterness.
- Return the peeled plantain to the boiling water. Check for doneness: it is cooked when the point of a knife will pierce it easily. (Cook it slightly less if you wish to pan fry it so it will retain its shape.)
- Remove and drain. It can then be mashed or sautéed in butter or oil like potato.