May 01, 2009
Growing up in a Puerto Rican household I became very familiar with the plantain and I LOVE THEM! You can eat them like 20 different ways, fried, boiled, baked, covered ...
Other Names: Plátanos, 丝兰 (Chinese), ユッカ (Japanese), اليكة (Arabic), Юкка (Russian), Yuca (Spanish) All Translations
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Hugging the Coast: “Mexican Style Sweet Plantain Fries With Lime Cotija Cheese Dip Recipe”
May 27, 2009
Plantains (or Plátanos) are a type of banana that is most often eaten cooked, unlike the more common ‘dessert’ banana. When it’s green and unripe it’s very firm ...
Cafe Munchkin » Teeny Tiny Turon (Banana Spring Rolls): “Teeny Tiny Turon (Banana Spring Rolls)”
August 13, 2009
Some days ago, we had bananas waiting so desperately to be eaten. Instead of taking my usual "save-the-bananas, bake-banana-muffins" route, I decided to make something that will give me a ...
Cafe Munchkin » Teeny Tiny Turon (Banana Spring Rolls): “Teeny Tiny Turon (Banana Spring Rolls)”
August 13, 2009
Some days ago, we had bananas waiting so desperately to be eaten. Instead of taking my usual "save-the-bananas, bake-banana-muffins" route, I decided to make something that will give me a ...
At my tabletop........: “Table full of food...”
August 13, 2009
We were at Niagara Falls, Canada last year and part of the hotel's promo is a dinner for two. So when we arrived at the hotel and after we ...
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Wikipedia
Musa acuminata, the plantain () is a crop in the genus ''Musa'' and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana). The population of North America was first introduced to the ''banana plantain'', and in the United States and Europe "banana" generally refers to that variety. The word "banana" is often used (some would say incorrectly, although there is no formal botanical distinction between bananas and plantains) to describe other plantain varieties, and names may reflect local uses or characteristics of varieties: ''cooking plantain'', ''banana plantain'', ''beer banana'', ''bocadillo plantain'' (the little one), etc. All members of the genus ''Musa'' are indigenous to the tropical regions of Southeast Asia and Oceania, including the (redundant term) Malay Archipelago (modern Indonesia, Malaysia and the Philippines) and northern Australia. Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, 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 the unripe fruit is cooked by steaming, boiling or frying. Regions with Plantain crops include the Southern United States, Hawaii, the Caribbean, Central America, Bolivia, Peru, Ecuador, Colombia, Southern Brazil, the Canary Islands, the countries surrounding the Mediterranean Sea, Madeira, Egypt, Cameroon, Ghana, Nigeria, Uganda, Okinawa, Taiwan, India, Indonesia, Malaysia, the Philippines, the Pacific Islands, and northern Australia. Farmers grow plantains as far north as Northern California and as far south as KwaZulu-Natal. Plantains are in the genus ''Musa'', and are mostly sterile triploid hybrids between the species ''Musa acuminata'' (A genome), and ''Musa balbisiana'' (B genome). ''Musa'' species are likely native to India and Southern Asia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains from Africa to the Caribbean islands and other parts of the Americas.
[edit] About Yucca
A sweet banana-like crop that is better eaten cooked. Sometimes called the "cooking banana," plantains can be fried, boiled, baked or steamed and used to make both savory and sweet dishes.
Plantains serve different culinary purposes in during their stages of ripeness. Green plantains are hard and often used as a thickener in stews. Just-ripe (yellow with black spots) are often flattened and fried as chips (tostones), and very-ripe (black ot yellow-black) are sauteed or fried. Storing plantains in the refrigerator will slow the ripening process.
When they're green and unripe the fruit is very firm and starchy, but when they ripen the sugars develop and the plantains become softer and sweeter.
Fried plantains are popular in Cuban restaurants, where they are served with such delights as Lechon Asado (garlic-spiked roast pork) and “Moros y Cristianos” (black beans cooked with white rice).
The starchy green bananas are cut into 1 inch sections, peeled, fried, smashed down, and then refried until crispy. These are called ‘Tostones’ and are usually sprinkled with salt and sometimes a spritz of lime juice.
‘Maduros’ are made from ripe yellow/brown plantains, often cut into chunks on the bias, then fried in a mixture of olive oil and butter until dark, soft, and sweet.
Recipes With Yucca
Jerk Pork Haitienne With Pickapeppa Sauce and Plantain Chips
Hot Sauce, Mango, Olive Oil, Onion, Peanut Oil
Hot Sauce, Mango, Olive Oil, Onion, Peanut Oil
Glazed Plantains
Canola Oil, Cinnamon, Ginger, Pineapple Juice, Plantain
Canola Oil, Cinnamon, Ginger, Pineapple Juice, Plantain
Banana Treat
Butter, Margarine, Plantain, Sugar
Butter, Margarine, Plantain, Sugar
Grilled Plantains With Spicy Brown Sugar Glaze
Brown Sugar, Chipotles, Cilantro, Honey, Olive Oil
Brown Sugar, Chipotles, Cilantro, Honey, Olive Oil
Plantain Soup
Bay Leaf, Black Pepper, Cilantro, Cumin, Olive Oil
Bay Leaf, Black Pepper, Cilantro, Cumin, Olive Oil
