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Green or ripe plantain uses


I would love to find out more ways to use plantains. I currently use them in Dominican Mangu (like mashed potatoes only with green boiled plantains) and tostones. I try to not make maduros (or mariquitas in Cuba) with ripe ones because I try not to fry too much.

Sometimes I wrap semi green ones in aluminium foil, split them in half and insert sazon , a bit of butter and cheese before wrapping them again and baking. They do turn out delicious.

I was wondering if there were any other Caribbean-inspired uses for Plantains


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  1. Green plantains are good in a stew. Work like potatoes

    3 Replies
    1. re: scubadoo97

      I find that when I boil green plantains in soups, they turn gooey and have a rather unappealing taste

      1. re: laisla

        I've done an African stew and have not gotten any glooey texture from the plantains. But could be the length of time they were simmered. Not sure

        1. re: scubadoo97

          I think the problem may have been the type of plantain I used. I couldn't find the standard long, thin one so I used a short, fat one. Perhaps the texture was different. In Cuba the fat ones are called "Platano Burro" and a bit softer. I found a video where someone shows the two, but it is in Spanish:

    2. I don't know about Caribbean inspired -
      I use them when they are nice and ripe, cut into chunks and simply sautéed/nicely browned in hot Olive oil. I learned to like them that way on a visit to Burkina Faso, where they are interchangeable with French Fries.

      1. The green plantains should be treated like a starch. Slice them thinly and make them into chips. Slather with cilantro pesto or serve baguette style for a jibarito sandwich. Take advantage of the sugars in ripened plantains and whip them like yams with crushed garlic and perhaps a sweet shellfish like shrimp. Sauce with a shrimp stock and you have mofongo. The mashed plantains can also be made into cakes or fritters. Wrap them in spring roll wrappers covered with brown sugar and you have plantain rolls. Serve them hot with ponche and you have Caribbean bananad Foster.

        1. Hey, this is timely and helpful!! I've been looking after a little guy, and when we do Big Groceries, he gets to pick an unfamilar fruit/veg. We've made it through celeriac and pomegranates, but I've seen him looking hard at the "weird bananas" lately, so I think I know what's next, and this will sure help!

          1. From Puerto Rican cuisine, consider Mofongo, Arañitas, Guanimes

            2 Replies
            1. re: drongo

              My favorite Puerto Rican dish uses ripe plantains - pastelon. It's a casserole with picadillo (ground beef flavored with sazon, tomato sauce and olives), topped with sliced ripe plantains and cheese. So stinkin' good.

              1. re: krisrishere

                Yes, that's good one. Daisy Martinez has a recipe in her book "Daisy: Morning, Noon, and Night" that is available online at CBS: http://www.cbsnews.com/8301-33816_162...

                Edit: Unfortunately, the recipe as presented on the CBS website doesn't distinguish between teaspoons and tablespoons (using the abbreviation t for both). So here is the list of ingredients from the book:

                9 fully ripe plantains

                For the picadillo (makes 4 cups):
                vegetable oil cooking spray
                1 1/2 lb ground beef, pork or turkey
                kosher or fine sea salt and freshly ground pepper
                1 cup Sofrito
                1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
                2 Tbsp tomato paste
                1 tsp ground cumin
                1 pinch ground clove -- if using beef or pork
                2 Tbsp all-purpose flour
                1/2 cup raisins, optional

                To finish the pastelón:
                1 Tbsp butter, softened
                1 Tbsp vegetable oil
                12 extra-large eggs

            2. Not Caribbean, but there is a Filipino dish called ginataan, a sort of dessert soup cooked in coconut milk. Plantains are sometimes used. Tapioca pearls, taro, sweet potatoes, and jackfruit are some other possible ingredients. Since coconuts can also be found in Caribbean, I wouldn't be shocked if some people there have come up with a similar dish.

              Some version of plantain fritters can be found in many tropical countries, including those of the Caribbean.

              1. I am as foreign to Latin cooking as can be, but enjoy simple sauteed sliced semi-ripe plantain as a starch accompaniment to pork and poultry. For Thanksgiving, I baked both yellow plaintain and sweet potato, then mashed them together, which was wonderful.

                1. Laisla, you can use the ripe plantain in a lot different ways without frying....cut them length wise and bake them in the oven, toasteroven or convention oven! they are delicious! and not needed to be fried..you can sprinkle a little sugar, or sugar and cinnamon, or rub some butter, or just add some cheese of your preference inside! yummmm...

                  1. A Filipino showed me to leave the skin on and poach in bare minimum amount of water (with lid on) for about 1hr. Keep an eye on the water level, add more from time to time if needed. Drain and let cool in pot (with lid off) to dry out a little.

                    Peel, slice and eat with anchovies. Was sooo good!

                    1. http://www.suntimes.com/recipes/sided...

                      This Rick Bayless recipe for roasted/grilled plantains with toasted pecans and cajeta (a dulce de leche caramel-y sauce) is fantastic.

                      2 Replies
                      1. re: c oliver

                        With pecans and cajeta how could it be anything but delicious

                        1. re: scubadoo97

                          Even without the pecans, it's great!

                      2. http://laylita.com/recipes/2013/06/12...
                        Fried plantains with cheese (Ecuador)


                        Sweet Plantain Ravioli with Chorizo Chipotle Sauce

                        1 Reply
                        1. re: paulj

                          Those ravioli sound great.. I don't suppose there's any 'law' against making my own pasta :)