You’re probably already familiar with bananas, but have you ever considered cooking with their doppleganger, the plantain? Although plantains are related and look very similar to bananas, they actually come off more like a potato. Plantains are generally consumed as a starchy side to a meal, although they can be eaten as a snack as well. You’ll find them commonly featured in Caribbean and Latin American cooking. On the island of Roatan you’ll find plantain on the menu at most restaurants whereas back home you may find them hard to come by. When it comes to Roatan cuisine, cooking with plantains is a necessity.
Roatan Cuisine: Plantains 101
Although they look like bananas, green plantains have no inherent sweetness, so they are more often used like a savory vegetable rather than a sweet fruit. And while ripe plantains can be transformed into a sweet treat as well, they are most often used as a starchy staple like a rice, potato or pasta. There are a number of ways to cook plantains: baking, boiling, frying, grilling etc. And cook them you should, as consuming them raw can be hard on your digestive system.
Plantain Ripeness
The ripeness of plantains will give you some indication as to the best method of cooking. Unripe, green plantains are very hard and starchy which lends themselves better to deep frying into chips, fritters, tostones and dumplings or boiled into soups and stews like a potato. Like bananas, as plantains ripen, their skin turns from green to yellow to brown and they become softer and cook more quickly. Riper plantains can be used in sweet or savory dishes, whereas the green ones are typically used in savory dishes only.
Preparing Plantains For Cooking
Peeling plantains is a much tougher job than peeling a banana, especially when green. They also contain a sap which can blacken your hands, clothes and kitchen surfaces. Be very careful if you’re wearing your Sunday best while handling plantains. The best way to peel plantains is by cutting off both ends. If ripe it should then be possible to peel like a banana. When green it will make it easier to pry off the peel if you score it’s length with a knife. You might need to employ a spoon or knife to help remove the skin. Boiling the plantains for a half hour can also make skin removal somewhat easier.
Plantain Cooking Methods
Boiling
Boiling peeled or unpeeled plantains in salt water for about 15 to 20 minutes will leave them with a texture resembling boiled potatoes with a sweet potato like taste.
Frying
Frying peeled, sliced plantains in hot coconut oil until golden brown is probably the most popular method of cooking. Unripe plantain creates crunchy chips whereas ripened plantain will result in a softer sweetness.
Grilling
Grilling is a healthier way of preparing plantains as the nutrients are retained upon cooking. They can be peeled or left in the peel and thrown on a grill for about 45 minutes
Oven Roasting
By cooking whole, peeled plantains in a 450 degree oven for about a half hour, you’ll end up with a golden side that will complement any meat dish.