Information about Plantains
Ingredient - Venezuela
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also known as “potatoes of the air” or “cooking bananas,” are extremely popular
in Latin American countries as well as parts of Africa, Asia, the Caribbean and
India. They are close relatives of bananas, but are longer and thicker and are
usually eaten cooked.
They can be eaten at different stages of ripeness, and their taste differs
depending on how ripe they. When they are green, the taste is quite bland and
have little or no banana flavour. They can be used in a similar way to potatoes
or yam be it fried or boiled or added to soups and stews. When they are yellow,
they are a little sweeter and can be used as above as well as being mashed,
grilled or baked. When they are completely ripe the skin turns almost black, at
which point they are more like a banana. They are much sweeter and lend
themselves to quicker cooking as well as the above methods. They are absolutely
delicious when fried and caramelised.
Venezuela plantains are as important as corn is to the peoples of other South
American countries and they are served at most meals in one form or another,
usually as an accompaniment.
can find recipes using plantains on the Venezuelan Cooking By Country page
and throughout this site. Just use the search
form to find them all.
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