Plantain

A green plantain is firm and starchy; as it ripens, the skin turns yellow and then black, and the flesh becomes softer and sweeter. Choose green ones for savoury dishes such as tostones, and yellow or black ones for frying or baking when you want a sweeter result.

Trim off both ends, score the skin lengthways in two or three places, then ease it away with your thumb or a small knife. Green plantain skin is firm and does not peel as easily as a banana’s; rubbing a little cooking oil on your hands can help prevent the sticky sap clinging to them.

Cut peeled green plantain into thick slices and fry them in oil at about 175 °C for 3–4 minutes, until just tender. Flatten each piece, fry again for 2–3 minutes until crisp and golden, then season with salt while hot.

Peel a ripe yellow or black plantain, cut it lengthways, brush lightly with oil and bake at 200 °C for about 20–25 minutes, turning once, until browned and tender. Serve it alongside rice and beans, or with eggs.

Keep green plantains at room temperature until they ripen; avoid refrigerating them, as the cold can darken the skin and interfere with ripening. Once ripe, use them promptly, or peel and freeze the flesh for cooking later.

Fried ripe plantain pairs well with rice and beans, stews, grilled fish and eggs. Green plantain is often served as crisp tostones with a garlicky dip, or mashed into mofongo with garlic and pork crackling.

Plantain belongs to the same genus as dessert bananas, but it is usually larger, starchier and cooked rather than eaten raw. It is a source of vitamin C, with 20.2 mg per 100 g.

It is technically possible, but green plantain is very starchy, firm and not pleasant to eat raw. Cook it instead; ripe plantain softens and sweetens, but is still usually cooked before serving.