Plantain

General - Preparing Plantains
 

Although plantains are strictly speaking a fruit, they are always used as a savoury ingredient. Always cook plantains - do not eat raw.

Most recipes will call for plantains to be peeled. The way you peel them depends on their stage of ripeness. Green plantains should be  washed first then the ends cut off, and the fruit cut across into to sections about 10cm/4-inches long. Cut through the very thick peel lengthwise along its four ridges just down to the flesh then remove each strip of skin,  working sideways rather than downwards and remove any woody fibres. Once you are used to this method, you can omit cutting the fruit into lengths before peeling. Ripe brown or black plantains can be peeled just like a banana. Ripe Plantains are also delicious baked in their skins.
 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

Suitable methods and timing for cooking Plantains

Bake/Roast

Whole Ripe in skin   =  40 - 45 minutes. Cut a lengthwise slit in each plantain before placing on a baking tray.

Ripe, peeled, 1cm/½-inch slices   =  15-20 minutes. Place in a single layer, dot with butter  or coat with oil and turn from time to time

Boil

Fry/Sauté

Microwave

Steam

Ripe   =    30-35 minutes

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