To cook plantains, there are several popular methods based on the ripeness of the plantain: Frying (for ripe plantains):
- Peel the ripe plantain (yellow to black skin).
- Slice it diagonally about ½ cm thick.
- Heat oil in a frying pan until hot.
- Fry the slices 2-3 minutes on each side until golden brown and caramelized but not burnt.
- Drain excess oil on paper towels and serve warm. Ripe plantains will be sweet and soft inside with crispy edges.
Baking (for very ripe plantains):
- Preheat oven to around 200°C (about 400°F).
- Cut off ends and make a slit along the length of the plantain.
- Place cut-side up on a baking sheet.
- Bake for 30-40 minutes or until tender.
- Optionally add butter, chili flakes, lime juice, or sweet toppings and bake for additional 10 minutes.
- Serve as a savory or sweet side dish.
Green plantains (unripe) are starchy and less sweet, ideal for tostones (twice-fried plantain slices) or boiling and mashing like potatoes. General preparation notes:
- Green plantains have tough skins and sap that can stain, so peel carefully by cutting into chunks and removing skin with a knife.
- Ripe plantains peel easily like bananas.
- Cut off both ends of the plantain before peeling.
In summary, the choice of cooking method depends on the ripeness: green ones are often fried or boiled as savory starches, while ripe plantains are delicious fried or baked as sweet side dishes.
