Plantain Recipes
Monday, May 7th, 2007Plantain can be enjoyed at each stage of ripeness. Here is a guide as to what it can be cooked in according to the color. Included with the guide are a couple of recipes which will allow anyone to enjoy this tasty plant.
When the Plantain is green, it has a starchy taste like that of a potato. When it is this color, it should be used in recipes that call for starchy vegetables. When the Plantain is yellow, it should be used in recipes that call for something sweet but firm. At this stage, the skin may be yellow with black spots. Then, when it is black, use it in recipes that require something sweet. At this stage, the skin may be covered with heavy black spots or may be completely black.
Recipes cooked with Plantain are no doubt tasty. Here are just a couple to get you started;
Mashed Green Plantain
 This recipe is great for Plantains of a green color as it will have the same starchy consistency of mash potatoes. You can serve this as a substitute for mash potatoes where it is needed in a meal. Here is what you need;2 green Plantains peeled and chopped in half½ cup of milk (You can use any fatness such as low fat if you’d like) 5 teaspoons of margarine
6 cups of water
Add salt and pepper to taste
Here is what you do;Â
- Put the Plantains in a sauce pan along with the water and boil on high heat for forty-five minutes.
- Cover the pan
- After the Plantains are soft, dump the water.
- Mash with a mixer or by hand after adding the milk, margarine, salt and pepper.
- Eat up and enjoy
Cream of Plantain Soup
 This quick and easy recipe is wonderful to serve with lunch, especially if you want to fancy up things a bit. Here is what you need;4 green Plantains peeled and chopped into rounds such as how you’d slice a carrot width wise2 small onions cut in half3 teaspoons of olive oil
4 garlic cloves finely chopped
4 cups of chicken stocks seasoned with salt and pepper
3 bay leaves
1 cup of heavy cream or whole milk
1 package of Plantain chips for garnish (This is where it becomes fancy.)
Here is what you do; Put a sauce pan on medium heat and sauté the chopped onions and garlic for a few minutes.
- Add the Plantains and cook them until they’re golden brown stirring here and there.
- Add the chicken stock, salt, pepper and bay leaves and bring to a boil.
- After boiling bring the heat lower and let the Plantains cook until soft.
- Put the mixture into a blender and blend until it has a creamy consistency.
- Put the mixture back into the pan and let it boil for eight minutes adding the cream or milk, whatever you used.
- Serve in soup bowls garnishing them with the Plantain chips.