Over Ripe Plantains? Recipes? Ways to use them up?
- Mouver Feb 10, 2012 03:26 PM
Why waste right? Just wondering if anyone had any tricks of the trade to use them up. I've searched around a bit, and all I've found is "Plantain Moi Moi" using unripe plantain flour and crayfish, which neither I have.
Could they be mashed and used in breads or something? I'm just clueless about this.
when you say overripe, do mean they've gone mushy, or just that the skins have gone black?
If they've gone mushy, there's not much you can do, unless you feel like experimenting with banana bread, subbing the mashed plantain for the mashed banana.
If it's just that the skins have gone black, but the flesh is still a firm pinkish-yellow, then you've hit the jackpot!
Peel, slice into thick chunks (3/4") and saute in vegetable oil until brown and caramelized.
cooked an overripe plantain yesterday (skin black) in a nonstick skillet until caramelized and I have found that I don't have to use any oil....always eat plantains with black beans and garlic pork (the way I first had them in Cuban restaurants in NYC)....I would like to know if there is a way to speed up getting to the overripe stage? I buy them green and wait for the skin to turn.
As others have said, you really need to clarify what you mean by overripe. You may have just hit a culinary jackpot!!!