Bananas take pride of place at our dinner table, either as the main ingredient in a luscious fruit salad or as the main fruit in a sweet pie that completes the party. How does the well-known banana differ from the plantain banana? Can plantain recipes get more fans and why? You will find the answers below.
The most delicious recipes from plantain: is it true?
Before answering this key question, you need to do a little research on the nutritional benefits of plantains. On the other hand, the coincidence of names is shocking: there is a plant with large green leaves and medicinal properties called plantain. But here in this article, we trace the journey of this fake fruit from Southeast Asia to the plantain recipes on our tables. There is nothing in ordinary bananas that will not escape attention! We know what to do with overripe bananas in the kitchen and even how to make an orchid bloom again.
Plantain is the least sweet and most starchy equivalent of an exotic fruit. Unlike “dessert” bananas, plantains are almost always boiled before consumption. In fact, they don’t taste good raw, so don’t let their appealing characteristics fool you.
Cooked plantain is very similar in calories to potatoes, but contains more vitamins and minerals. It is a rich source of fiber, vitamins A, C and B6, as well as minerals such as magnesium and potassium.
Why do we say plantain? If you’re wondering about the term, well, let’s lift the curtain a bit! This is explained by the fact that the banana tree, which grows in Africa and on the island of Tenerife, used to be called “sycamore”.
Why cook with plantain?
Plantain is more common in Central and South American and Caribbean dishes. They are also found in the kitchens of the African countries of Ghana and Nigeria. Typically, this species is pureed as a main ingredient in the popular Puerto Rican dish: “mofongo.” In Caribbean countries such as Jamaica, Cuba, and the Dominican Republic, you can find ripe plantains fried and served with food. Starchy and hard at first, when green and raw, their thick skin softens as they ripen. Plantains contain less sugar than other bananas and are often served as a savory side dish or as part of a main dish. The darker their color, the sweeter the plantain. The two types of bananas do not compete with each other in terms of nutrition, as both are nutrient-dense foods.
However, cooking methods can affect the nutrient content of these fruits. It has less to do with the fruit itself and more to do with what you add to it.
If you’re concerned about blood sugar control, you’ll still want to watch your portions of both foods because they contain carbohydrates that can spike your blood sugar.
However, keep in mind that plantains and bananas are whole foods that contain fiber. So, by using plantain recipes, you can reduce blood sugar spikes, especially compared to more refined, processed foods that do not contain fiber.
Nutritionists recommend creating a sweet dish with cinnamon or salty (tostones) depending on the ripeness of the plantain.
Tostones, the famous plantain banana recipe: instructions
Cut the plantain into thick slices.
Place the slices in boiling water and cook for 15-20 minutes or until tender. Flatten them!
Place them in the deep fryer to cook a little longer. Bake them at 180°C for 10-15 minutes or until golden. A great recipe for a picnic!
Once cooked, add some avocado (healthy fats) and some chicken (protein) to make a complete meal.
Since the skin of a plantain is thicker than the skin of a dessert banana, you will need a knife to peel it. First, cut off both ends of the plantain. Then make a shallow incision in the center, just deep enough to cut through the skin. Now you can clean with ease.
Cut the plantain into rectangles and then in half.
Add a little brown sugar (one tablespoon per plantain), vanilla and cinnamon.
Place them in the air fryer and cook for 10-15 minutes. It is healthy to eat!
Salty or sacred version: as you wish!
Take 2-3 ripe bananas, 4 tablespoons of rapeseed oil and salt.
Peel the plantains, cut off the ends and discard them. Cut down the middle and remove the skin. Then cut diagonally into thick slices.
Heat the oil in a large skillet over medium heat. Add plantain slices and fry on both sides until golden. Remove from heat, sprinkle with salt and serve hot. This can be served dusted with powdered sugar.
The perfect snack recipe for hot coffee or tea: raw banana pokora
As ingredients for 6 servings you will need:
- 4 unripe green bananas
- 3/4 tablespoon of rice flour
- 3/4 teaspoon turmeric powder
- salt as needed
- 1 cup of vegetable oil
- 2 cups gram flour (besan)
- 3/4 teaspoon red chili powder
- 4 pinches of baking soda
- 1 glass of water
- powdered sugar as needed
To make delicious pakoras, peel the bananas and wash them with water. Then cut them horizontally into 3 equal parts. Chop!
Mix gram flour (besan), rice flour, baking soda, salt, red chilli powder and turmeric powder and make a paste.
Continue adding water in batches to make a thick paste.
After preparing the dough, take the raw banana slices and dry them with a kitchen towel.
We take vegetable oil in a deep pan and heat it. Cover the banana slices completely with the batter and add them one at a time to the hot oil. Fry the slices until golden brown.
To remove excess oil, take the pakoras from the plain and dry them on paper towels.
Serve hot with ketchup or sauce of your choice.