Plantain Recipes: The Ultimate Guide to Cooking Plantains Like a Pro

Let's talk plantains! Now, you might be thinking, "Plantains? Aren't they just those big, green bananas?" Well, they're definitely related to bananas, but they're starchier and far more versatile in the kitchen. I've been cooking with plantains for years, and they've become a real staple in my kitchen. They're so incredibly flavourful and can be cooked in so many different ways, from sweet to savoury, that they're practically a blank canvas for culinary creativity.

I've got a feeling you're about to embark on a culinary adventure with me, and I'm excited to share all the tips, tricks, and recipes I've picked up along the way. So, grab a cuppa, get comfy, and let's dive into the wonderful world of plantains!

(Part 1) The Basics: Choosing and Storing Your Plantains

Before we get into the recipes, let's talk about the basics. You need to choose the right plantains for the dish you have in mind. Think of it like picking the perfect avocado - you want to make sure you've got the right ripeness.

Choosing Plantains

You'll find plantains in three main stages of ripeness, each suited to different dishes:

• Green: These are the least ripe. They're firm, have a green skin, and are best for savoury dishes like tostones (fried plantain patties) or plantains chips. Think crispy, salty snacks!
• Yellow: These are ripe, with a yellow skin and slightly softer flesh. They're perfect for both sweet and savoury recipes, like fried plantains or platanos maduros (sweet fried plantains). You can go for both savory and sweet dishes with these, depending on what you crave!
• Black: These are fully ripe, with a black skin and soft, almost mushy flesh. They're best for sweet recipes like plantains pudding or banana bread. Think of them as your baking buddies!

Don't be intimidated by the black ones! They might look a bit bruised, but their sweetness is unparalleled.

Storing Plantains

To store unripe plantains, keep them at room temperature. They'll ripen gradually, and you'll know when they're ready by the changes in their skin colour. As they ripen, you can store them in the fridge for up to a week. If you've got ripe plantains and you want to slow down the ripening process, you can wrap them in cling film and keep them in the fridge.

(Part 2) Cooking With Plantains: The Essential Techniques

Now, let's get into the fun stuff: cooking with plantains! These are some of the most common and versatile techniques, each offering a unique texture and flavour profile:

Frying

This is a classic way to cook plantains, and for good reason! It's simple, quick, and the crispy texture is just divine.

Here's what you need to know:

• Cut your plantains: Slice them into rounds or chunks, depending on the recipe. You'll want to make sure the pieces are evenly sized for even cooking.
• Heat the oil: Use a good amount of oil in a skillet over medium heat. You'll want enough oil to submerge the plantains for a beautiful golden brown colour.
• Fry the plantains: Cook for about 2-3 minutes per side, or until they're golden brown and crispy. You can also add a pinch of salt to taste. Just a bit of salt really brings out the flavour of the plantains!

Frying plantains is a great way to get that irresistible crispy exterior, but you can also get creative! You can add spices like cinnamon or paprika for a deeper flavour, or even a little bit of sugar for a sweet treat.

Boiling

Boiling plantains is a great way to soften them up and make them ready for other dishes. It's a simple but essential technique that unlocks their potential for use in a variety of recipes.

Here's how to do it:

• Peel and cut your plantains: Cut them into chunks or leave them whole, depending on your recipe. If you're using them for a soup or stew, smaller chunks are ideal for easy blending.
• Boil the plantains: Place them in a pot of boiling water for about 10-15 minutes, or until they're tender. You can test for tenderness by poking them with a fork.

Boiling is a great way to soften the plantains before using them in dishes that require a smooth texture, like soups or desserts. You can also boil them for a few minutes to speed up the ripening process if you need them to be riper faster.

Baking

Baking plantains brings out their natural sweetness and creates a soft, fluffy texture. It's a great way to cook them if you're looking for a healthier alternative to frying.

Here's what you need to know:

• Preheat your oven: Set it to 350°F (175°C).
• Prepare the plantains: Peel them and slice them into rounds or chunks. You can add a little bit of oil or butter for a richer flavour. Just a touch of butter really enhances the sweetness of the plantains.
• Bake: Bake for about 20-25 minutes, or until they're golden brown and soft. You can test for tenderness by poking them with a fork.

Baking plantains is a great option for a sweet and simple dessert or for using in baked goods like banana bread. You can also add spices like cinnamon or nutmeg for an extra layer of flavour.

(Part 3) Savoury Plantain Recipes: From Snacks to Mains

Alright, let's get those taste buds tingling with some savoury plantain goodness. These recipes are sure to satisfy your cravings for a unique and delicious meal:

Tostones (Fried Plantain Patties)

These crispy plantain patties are a classic Latin American snack. They're perfect as a side dish, appetizer, or even a main course when topped with your favourite ingredients.

Ingredients:

• 2 green plantains, peeled and cut into 1-inch thick rounds
• 1/2 cup vegetable oil
• Salt and pepper to taste

Instructions:

• Flatten the plantains: Use a heavy object, like a plate or a rolling pin, to flatten each plantain round into a patty. You want them to be about 1/4 inch thick.
• Fry the plantains: Heat the oil in a skillet over medium heat. Fry the plantains for about 3-4 minutes per side, or until they're golden brown and crispy.
• Press the plantains: Once they're cooked, use a heavy object to flatten them again. This will give them their signature crispy texture.
• Fry the plantains again: Fry the plantains for another 2-3 minutes per side, or until they're extra crispy.
• Season and serve: Season with salt and pepper to taste and serve immediately.

Tostones are super versatile! You can top them with a variety of things like salsa, guacamole, sour cream, or even cheese. They're also a great way to use up leftover plantains.

Patacones (Fried Plantain Chips)

These crunchy chips are like the perfect marriage of potato chips and plantains. They're super easy to make and are perfect for dipping in sauces or just munching on their own.

Ingredients:

• 2 green plantains, peeled and cut into 1/2-inch thick rounds
• 1/2 cup vegetable oil
• Salt to taste

Instructions:

• Fry the plantains: Heat the oil in a skillet over medium heat. Fry the plantains for about 2-3 minutes per side, or until they're golden brown and softened.
• Flatten the plantains: Use a heavy object to flatten each plantain round into a chip.
• Fry the plantains again: Fry the plantains for another 2-3 minutes per side, or until they're crispy.
• Season and serve: Season with salt to taste and serve immediately.

Patacones are a great snack for parties or get-togethers. They're also a good alternative to chips and crackers when you're looking for a healthier snack option. And you can always get creative with seasonings! Try adding paprika, chili powder, or even a little bit of garlic powder.

Plantain Empanadas (Savoury Plantain Pastries)

These tasty little pockets of goodness are perfect for a quick lunch or a satisfying snack. The crispy pastry crust filled with a savoury plantain filling is a winning combination.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable shortening
• 1/4 cup ice water
• 1 green plantain, peeled and mashed
• 1/2 cup shredded cheese
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 egg, beaten

Instructions:

• Make the dough: In a large bowl, whisk together the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until a dough forms.
• Make the filling: In a skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook for about 5 minutes, or until softened. Add the mashed plantain, cheese, cumin, garlic powder, and black pepper. Cook for another 2-3 minutes, or until heated through.
• Assemble the empanadas: Divide the dough into 8 equal portions. Roll each portion into a 6-inch circle. Place about 2 tablespoons of the filling in the centre of each circle. Fold the dough over and crimp the edges to seal.
• Bake the empanadas: Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush with the beaten egg. Bake for about 20-25 minutes, or until golden brown and cooked through.

Empanadas are a fun and portable snack or meal. You can get creative with the filling! Try adding black beans, chorizo, or even vegetables like spinach or mushrooms.

(Part 4) Sweet Plantain Recipes: From Desserts to Breakfast Treats

Now, let's get those sweet cravings satisfied! Here are some of my favourite ways to use ripe plantains for sweet treats:

Platanos Maduros (Sweet Fried Plantains)

These caramelized plantains are a delightful treat and a classic in Latin American cuisine. They're simple to make, bursting with flavour, and always a crowd-pleaser.

Ingredients:

• 2 ripe plantains, peeled and cut into 1-inch thick rounds
• 1/2 cup vegetable oil
• Cinnamon (optional)
• Sugar (optional)

Instructions:

• Fry the plantains: Heat the oil in a skillet over medium heat. Fry the plantains for about 3-4 minutes per side, or until they're golden brown and caramelized.
• Season the plantains: Once they're cooked, you can sprinkle them with cinnamon and/or sugar for extra sweetness.
• Serve: Serve immediately, as a delicious side dish or a sweet treat.

Platanos maduros are a great way to add a touch of sweetness to any meal. They're also a delicious snack on their own. You can even serve them with a scoop of ice cream for a decadent dessert!

plantain bread (Sweet Bread With a Tropical Twist)

This moist and flavorful bread is a great way to use up ripe plantains. It's perfect for breakfast, a snack, or even a dessert.

Ingredients:

• 2 ripe plantains, mashed
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

• Preheat your oven: Set it to 350°F (175°C). Grease and flour a loaf pan.
• Combine the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
• Combine the wet ingredients: In a separate bowl, whisk together the sugar, oil, egg, and vanilla extract.
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the plantains: Gently fold in the mashed plantains until they're evenly distributed.
• Bake the bread: Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool and serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Plantain bread is a delightful change of pace from your usual bread. It's a great way to use up ripe plantains and it's a crowd-pleaser. You can add nuts, chocolate chips, or even spices like cinnamon or nutmeg for an extra flavour kick.

Plantain Pudding (A Creamy, Sweet Dessert)

This luscious pudding is like a hug in a bowl. It's super simple to make and perfect for a comforting dessert.

Ingredients:

• 3 ripe plantains, mashed
• 1 1/2 cups milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• Cinnamon (optional)

Instructions:

• Combine the ingredients: In a medium saucepan, combine the mashed plantains, milk, sugar, salt, and vanilla extract.
• Cook the pudding: Cook over medium heat, stirring constantly, until the pudding thickens.
• Cool the pudding: Remove the pudding from the heat and let it cool slightly.
• Stir in the cream: Stir in the heavy cream.
• Serve: Serve warm or cold, topped with a sprinkle of cinnamon, if desired.

Plantain pudding is a delicious and comforting dessert that's perfect for any occasion. It's also a great way to use up ripe plantains. For a richer flavour, try using coconut milk instead of regular milk.

(Part 5) Plantain Salads: Adding a Tropical Twist

Now, let's talk about something a bit more unexpected: salads with plantains! They add a unique texture and flavour that elevates any salad.

Green Plantain Salad With Avocado and Lime Dressing

This salad is a vibrant and refreshing combination of sweet and savoury flavours. The crispy green plantains contrast beautifully with the creamy avocado and tangy lime dressing.

Ingredients:

• 1 green plantain, peeled and cut into 1/2-inch thick rounds
• 1/2 cup vegetable oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Fry the plantains: Heat the oil in a skillet over medium heat. Fry the plantains for about 2-3 minutes per side, or until they're golden brown and crispy.
• Season the plantains: Season with salt and pepper to taste.
• Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
• Assemble the salad: In a large bowl, combine the fried plantains, avocado, red onion, and cilantro. Pour the dressing over the salad and toss to coat.
• Serve: Serve immediately, or chill for later.

This salad is a great way to add a unique twist to your usual salad routine. The crispy plantains add a fun textural element, while the avocado and lime dressing provide a creamy and tangy flavour. You can also add other ingredients like corn, black beans, or tomatoes for extra flavour and texture.

Black Bean and Plantain Salad With Mango Salsa

This salad is a burst of tropical flavour. The creamy black beans, sweet plantains, and tangy mango salsa make a winning combination.

Ingredients:

• 1 cup cooked black beans
• 1 ripe plantain, peeled and diced
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 ripe mango, diced
• 1/4 cup chopped red bell pepper
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Make the salsa: In a small bowl, combine the mango, red bell pepper, lime juice, olive oil, salt, and pepper.
• Assemble the salad: In a large bowl, combine the black beans, plantain, red onion, and cilantro. Pour the salsa over the salad and toss to coat.
• Serve: Serve immediately, or chill for later.

This salad is a light and refreshing option for a hot day. It's also a great source of protein and fibre. You can easily customize this salad to your liking by adding other ingredients like corn, avocado, or even grilled chicken.

(Part 6) Plantain Pancakes: A Delicious Breakfast Option

Who says pancakes have to be boring? Let’s switch things up with some plantain pancakes. These are a tasty and healthy alternative to your usual morning stack.

Sweet Plantain Pancakes With Coconut Syrup

These pancakes are light and fluffy, with a delicate sweetness from the plantains. The coconut syrup adds a delicious tropical touch.

Ingredients:

• 2 ripe plantains, mashed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1/4 cup water
• 1/4 teaspoon vanilla extract

Instructions:

• Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
• Combine the wet ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil.
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the plantains: Gently fold in the mashed plantains until they're evenly distributed.
• Make the syrup: In a small saucepan, combine the coconut sugar, water, and vanilla extract. Cook over medium heat, stirring constantly, until the sugar dissolves and the syrup thickens.
• Cook the pancakes: Heat a lightly oiled griddle or skillet over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
• Serve: Serve the pancakes warm with the coconut syrup.

These pancakes are a delicious and healthy breakfast option. They're also a great way to use up ripe plantains. You can customize these pancakes with your favourite toppings like fresh fruit, nuts, or even whipped cream.

Savoury Plantain Pancakes With Salsa

These savory pancakes are a great option for a hearty breakfast or brunch. They're packed with flavor and can be topped with your favorite salsa.

Ingredients:

• 2 green plantains, mashed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Your favorite salsa

Instructions:

• Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
• Combine the wet ingredients: In a separate bowl, whisk together the milk, egg, olive oil, cumin, and chili powder.
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the plantains: Gently fold in the mashed plantains until they're evenly distributed.
• Cook the pancakes: Heat a lightly oiled griddle or skillet over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
• Serve: Serve the pancakes warm, topped with your favorite salsa.

These savory pancakes are a great alternative to your usual breakfast fare. They're packed with flavor and can be topped with a variety of savory ingredients like cheese, sour cream, or even avocado.

(Part 7) Plantain Soups: Warm and Comforting

Plantains aren't just for snacks and desserts – they can also be the star of a hearty soup. These soups are creamy, flavorful, and perfect for a cold evening.

Creamy Plantain Soup With Coconut Milk

This soup is a rich and flavorful blend of sweet plantains, creamy coconut milk, and warming spices.

Ingredients:

• 2 ripe plantains, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14-ounce) can coconut milk
• 1 cup vegetable broth
• Chopped cilantro, for garnish

Instructions:

• Sauté the onion and garlic: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes, or until softened.
• Add the spices and plantains: Add the curry powder, ginger, salt, and pepper. Cook for another minute, or until fragrant. Add the plantains and cook for about 5 minutes, or until they're slightly softened.
• Add the coconut milk and broth: Stir in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the plantains are very soft.
• Blend the soup: Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
• Serve: Serve the soup warm, garnished with chopped cilantro.

This soup is a delicious and comforting way to use up ripe plantains. It's also a great source of protein and fibre. You can adjust the spiciness of the soup by adding more or less curry powder and chili powder.

Spicy Plantain Soup With Chorizo

This soup is a hearty and flavorful blend of sweet plantains, spicy chorizo, and warming spices.

Ingredients:

• 1 green plantain, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 pound chorizo sausage, casing removed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• Chopped cilantro, for garnish

Instructions:

• Sauté the onion and garlic: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes, or until softened.
• Add the chorizo and spices: Add the chorizo and cook for about 5 minutes, breaking it up with a spoon, until it's browned. Add the chili powder, cumin, salt, and pepper. Cook for another minute, or until fragrant.
• Add the plantains and broth: Stir in the plantains and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the plantains are very soft.
• Blend the soup: Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
• Serve: Serve the soup warm, garnished with chopped cilantro.

This soup is a satisfying and flavorful meal. It's also a great way to use up leftover chorizo. You can adjust the spiciness of the soup by adding more or less chili powder.

(Part 8) Beyond the Basics: Creative Plantain Dishes

Now, let’s explore some more creative ways to use plantains. These recipes showcase the versatility of this amazing fruit:

plantain fritters With Honey and Pecans

These fritters are a sweet and savory treat. The crispy exterior gives way to a soft and flavorful interior, and the honey and pecans add a delightful touch of sweetness and crunch.

Ingredients:

• 2 ripe plantains, mashed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 egg
• 1/4 cup chopped pecans
• 1/4 cup honey

Instructions:

• Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
• Combine the wet ingredients: In a separate bowl, whisk together the milk and egg.
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the plantains and pecans: Gently fold in the mashed plantains and chopped pecans until they're evenly distributed.
• Cook the fritters: Heat a lightly oiled griddle or skillet over medium heat. Drop about 1/4 cup of batter onto the hot griddle for each fritter. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
• Serve: Serve the fritters warm, drizzled with honey.

These fritters are a fun and delicious way to use up ripe plantains. They're also a great appetizer or snack. You can customize these fritters with your favorite toppings like chocolate chips, dried fruit, or even a sprinkle of powdered sugar.

Plantain Pizza With Goat Cheese and caramelized onions

Who needs crust when you have plantains? This pizza is a delicious and creative way to use plantains. The sweet plantains pair perfectly with the tangy goat cheese and savory caramelized onions.

Ingredients:

• 1 green plantain, peeled and sliced into 1/4-inch thick rounds
• 1/2 cup vegetable oil
• Salt and pepper to taste
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1/4 cup chopped fresh parsley

Instructions:

• Fry the plantains: Heat the oil in a skillet over medium heat. Fry the plantains for about 2-3 minutes per side, or until they're golden brown and crispy.
• Season the plantains: Season with salt and pepper to taste.
• Caramelize the onions: In a separate skillet, heat the olive oil over medium heat. Add the onions and cook for about 15-20 minutes, or until they're soft and caramelized, stirring occasionally. Season with salt and pepper.
• Assemble the pizza: Place the fried plantains on a baking sheet lined with parchment paper. Top with the caramelized onions and crumbled goat cheese.
• Bake the pizza: Bake for about 5-7 minutes, or until the cheese is melted and bubbly.
• Serve: Serve the pizza warm, garnished with chopped parsley.

This pizza is a unique and delicious alternative to your usual pizza night. It's also a great way to use up leftover plantains. You can add other toppings like mushrooms, peppers, or even olives.

(Part 9) FAQs: Answering Your Plantain Questions

I've been cooking with plantains for ages, and I've answered a lot of questions about them over the years. Here are some of the most common ones:

1. Can you eat plantains raw?

You can eat them raw, but they're not as tasty as they are when cooked. Raw plantains are pretty starchy and a bit bland, so you'd be missing out on all the delicious flavour and texture that comes from cooking them.

2. What’s the difference between plantains and bananas?

Plantains and bananas are both from the same family, but they're different varieties. Plantains are starchier and less sweet than bananas, which means they're better suited for cooking. Bananas, on the other hand, are typically eaten raw and used in desserts or smoothies.

3. How can you tell if a plantain is ripe?

As I mentioned earlier, the colour of the plantain’s skin is a good indicator of its ripeness. Green plantains are unripe, yellow plantains are ripe, and black plantains are fully ripe. You can also feel the plantains to get a sense of their ripeness. Ripe plantains will be softer than unripe plantains.

4. How long can you store plantains?

Unripe plantains can be stored at room temperature for up to a week, while ripe plantains can be stored in the fridge for up to a week. If you want