Plantains, a staple in many cuisines, particularly in Caribbean and Latin American cooking, can be prepared in various ways depending on their ripeness and the desired outcome. Here’s a step-by-step guide on how to cook plantains, covering different methods and tips.
Choosing the Right Plantains
Before you start cooking, it’s crucial to select plantains at the right stage of ripeness. Here are the common stages:
Green Plantains: These are unripe and starchy, often used for frying or boiling.
Yellow Plantains: These are ripe and sweet, ideal for frying or baking.
Black Plantains: These are very ripe and soft, best for baking or using in desserts.
Peeling Plantains
To peel a plantain, follow these steps:
Cut off both ends of the plantain.
Make a vertical slit down the middle of the plantain, being careful not to cut through the flesh.
Use your hands to peel away the skin from the slit[1][4].
Fried Plantains (Platanos Maduros)
Fried sweet plantains, or “platanos maduros,” are a popular dish.
Ingredients
1-2 ripe plantains (with yellow skin)
2 tablespoons of butter or oil
Salt to taste
Method
Peel and slice the plantains into 1/2-1 inch rounds.
Heat a large nonstick skillet over medium-low heat and add the butter or oil. Let it melt.
Add the plantain slices in a single layer, ensuring they have some space between them. You may need to cook them in batches.
Sauté for 2-3 minutes on each side, until the plantains are tender, golden brown, and caramelized.
If desired, transfer the plantains to a paper towel-lined plate to drain excess oil.
Sprinkle with sea salt and enjoy[1][4].
Baked Plantains
Baking plantains is a healthier alternative and can bring out their natural sweetness.
Ingredients
2 very ripe plantains (with black skin)
2 tablespoons of butter
Pinch of chilli flakes
1 lime, halved
Method
Preheat the oven to 200C/180C Fan/gas 6.
Slice the ends off the plantains and cut a slit along the length of each.
Place the plantains on a baking sheet, cut-side up, and bake for 30-40 minutes or until tender.
Open the plantains out a little and spoon half the butter into each, along with some seasoning and chilli flakes.
Bake again for 10 minutes, then squeeze over the lime and serve[4].
Boiled or Steamed Plantains
For a simpler and healthier option, you can boil or steam plantains.
Method
Peel the plantains and cut them into chunks or slices.
Place them in a pot of boiling water or a steamer basket.
Boil for about 15-20 minutes or steam for 10-15 minutes, until the plantains are tender.
Drain and serve with butter, salt, or other seasonings of your choice.
Additional Tips and Variations
Barbecued Plantains: You can also barbecue plantains by slicing them and grilling them until they are caramelized and slightly charred[4].
Spiced Plantains: Add spices like ginger, brown sugar, and lemon juice to create a glaze for roasted or baked plantains[2].
Plantains in Stews: Use plantains in stews by searing them lightly and then submerging them in the stew sauce to cook until tender[2].
Most Important Facts About Cooking Plantains
Ripeness Matters: Choose plantains based on their ripeness for the desired dish. Green plantains are best for frying or boiling, yellow plantains for frying or baking, and black plantains for baking or desserts.
Peeling Technique: Peel plantains by cutting off the ends, making a vertical slit, and then peeling away the skin.
Frying Method: Fry plantains in a single layer over medium-low heat, flipping them to achieve even caramelization.
Baking Method: Bake plantains at 200C/180C Fan/gas 6 for 30-40 minutes, adding butter and seasonings halfway through.
Versatility: Plantains can be boiled, steamed, barbecued, or used in stews and desserts, offering a range of cooking options.
Seasoning: Enhance the flavor of plantains with sea salt, butter, chilli flakes, lime juice, or other spices and glazes.
By following these steps and tips, you can enjoy plantains in a variety of delicious and flavorful dishes.
