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Nov 22, 2012 08:18 PM

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:

                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