From Stews to Desserts, There’s Nothing Plain about Plantains

By Barbara J. Avery

(Originally published in the Grand Junction Daily Sentinel)

Whether you call it a plantano or a plantain, this fruit is a relative of the banana, yet is quite different. Grown most widely in tropical climates, the plantain is starchy rather than sweet. It is used as a vegetable in much Latin American cooking. Fresh plantains are sold at the supermarket; often right along side the bananas. Many grocery stores in Grand Junction carry plantains, so they are readily available.

Plantains are usually sold unripe with very green skins and should not be refrigerated.   They will continue to ripen and keep well at room temperature.  The plantain’s interior is creamy, yellowish, or salmon in color and firm. 

The point of ripeness at which to use your plantains will depend on the dishes that you plan to prepare. Green unripe ones are perfect for the Puerto Rican side dishes pasteles, and tostones.  Pasteles are shredded vegetable dumplings stuffed with picadillo and boiled in plantain leaves.  A recipe for tostones follows.  Starchy plantains are also good in soups and stews.

The riper yellow skinned plantains are tasty in mofongo;  fried  plantains mashed with a mortar, formed into a ball, then seasoned with garlic and pork cracklings.  Black skinned plantains can be used in dessert dishes such as dulce de platano, a very sweet dessert.

Plantain skins are much thicker than bananas and take a bit more effort to peel.  When peeling green plantains, keep your hands from becoming stained by paring them under cold water.  Gather some green plantains and your knife, then try this recipe for tostones.

Tostones

Adapted from Sky Juice and Flying Fish by Jessica B. Harris

Ingredients:

3 green plantains, peeled and cut into 1/2-inch diagonal slices

1 quart cold water

2 teaspoons adobo seasoning 2 cups corn or vegetable oil

Method:

In a large bowl, mix adobo and water.  Add plantain slices.  Let stand 10 minutes.  In  deep, heavy skillet, heat  oil until very hot, but not smoking, about 350 degrees- 375 degrees.  Remove plantain slices from water and pat dry, saving water in the bowl.  Drop slices carefully into hot oil.  Cook 5 to 7 minutes or until done, but not crisp, turning during cooking if necessary.  Remove from oil and cool.   

Between 2 pieces of waxed paper, flatten slices to about 1/4 – inch thick.  Place in water again for about 5 minutes.  Remove slices from water and fry again, this time until  golden brown.  

Drain and serve warm.  To dress them up, serve with a dollop of sour cream and a ½ teaspoon of caviar on top of each slice.