Saturday, March 29, 2008


Yum! I ate most of them before I thought to take a photo.

In a large frying pan or deep fryer, heat the oil. In a separate plate, peel the plantains and slice them diagonally lengthwise. Slices should be 1/2 inch thick. Place them in the hot oil and cook for about 4 minutes turning until golden brown on both sides. Remove from oil and pat dry with a paper towel.

The plantain is a species of the genus Musa (which includes bananas) and is generally used for cooking.

Plantains tend to be firmer and lower in sugar content than bananas and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when unripe.

Bananas are eaten raw, while plantains require cooking.

1 comment:

Holly said...

never had them though I've heard of them. Sarah? Did you have them in the DR?