How to cook plantains like a pro
What's the story
African cuisine is extremely diverse, but one food has always been a staple- plantains. Once you understand the versatility of these bad boys, you will be cooking them like a pro chef. Fried, boiled or baked, they can easily add the most delicious touch to your meals. From what you can do with them, here's how you can master cooking plantain.
#1
Selecting the right plantains
Choosing the right plantain is key to getting the taste and texture right. Green plantains are firm and starchy, perfect for savory dishes such as chips or tostones. Yellow plantains are sweeter and softer, great for frying or baking as a side dish. Blackened ones are super ripe and best for desserts because of their sweetness. Knowing these stages can help you choose the right type for your recipe.
#2
Preparing plantains efficiently
Proper preparation is the key to cooking plantains properly. Start by cutting off both ends of the plantain using a sharp knife. Make a shallow slit along its length, without cutting too deep into the flesh. Peel the skin away carefully using your fingers or knife edge if needed. This method ensures minimal waste while keeping safety during preparation in mind.
#3
Frying techniques for perfect results
Frying plantains is the easiest and also the most flavorful option. Heat oil in a pan and bring it to medium heat (180 degrees Celsius or 356 degrees Fahrenheit). Slice the yellow or green plantains evenly and gently place them in hot oil. Fry till golden brown, about three minutes on each side. Drain on paper towels and serve warm.
#4
Baking plantains for healthier options
Baking plantains provides a healthier option than frying, maintaining flavor while reducing fat. Preheat your oven at 200 degrees Celsius (392 degrees Fahrenheit). Cut yellow or blackened plantains lengthwise and place them on the lined baking sheet. Lightly brush with olive oil and season as desired with options like salt, pepper, cinnamon, or sugar. Bake for 15-20 minutes, flipping halfway for even browning.