Plantains

 Featured Ingredient - Venezuela

Go to:-    Venezuela Main Page  |  Venezuela Speciality Dish  |  Cooking by Country Main Page

Plantains, 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.

 

In 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.

You 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.

Happy cooking!

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