Plantain

[Guest guest]

Hui Stef When you speak of Plantain, are you speaking of the weed that grows in my yard? If so, do you cook it as a green? Thanks Ralph

 

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steffdav46

Monday, March 15, 2004 8:29 PM

Plantain

Does anyone have any fairly low-cal plantain recipes or maybe one that can be adapted? I just bought one and thought that I'd give it a try! Stef

[Guest guest]

>Hui Stef When you speak of Plantain, are you speaking of the weed

>that grows in my yard? If so, do you cook it as a green? Thanks

>Ralph

 

Plantain is a starchy banana very common in tropical Africa and the

Carribean. It is often prepared by frying or served as a starch, like

potatoes.

 

I like the combination of plantain, sweet potatoes, spinach or kale,

and onion with Caribbean jerk seasoning, saute for a bit and add some

water and simmer.

 

Here are a few more recipes I googled, I haven't tried them yet.

Sharon

(btw, be careful if you do a web search for Maduros... it is

apparently a slang expression in Spanish)

 

___

To boil plantains: peel and cut each plantain into two or three

pieces, boil until tender.

-----------

Baked Yellow Plantains (Maduros Asados)

6 medium yellow plantains

 

Preheat the oven to 400 F. Cut a 2-inch slit in each plantain and

warp with aluminum foil. Bake for 40 minutes. Peel the plantains and

arrange them on a serving platter.

--------------

Lowfat Maduros (plantain chips which are usually fried)

4 very ripe plantains (when the skin is more black than yellow they're perfect)

 

Preheat oven to 450F. Coat a nonstick cookie sheet with cooking

spray. Cut the ends off of the plantains and peel. Cut each plantain

on the diagonal into 1/2 inch slices. Arrange in single layer and

coat tops with cooking spray. Bake, turning occasionally, for 10-15

minutes, until plantains are golden brown and very tender. Sprinkle

with salt to taste and serve with lime wedges.

-------------

GRILLED PLANTAINS

4 to 6 plantains

 

Preheat grill to high. Cut ends off plantains and cut each plantain

sharply on the diagonal into two-inch pieces. Grill the plantains

until the skins are charred, the exposed flesh is darkly caramelized,

and the flesh in the center is soft. Squeeze the plantains between

your fingers to test for doneness. This will take 4 to 8 minutes per

side. Turn the pieces with tongs to ensure even cooking. Serve the

grilled plantains in the skins, but instruct your guests to cut off

the skins before eating. Makes 8 servings.

---------

Plantain curry

Peel the plantains(unripe) and cut into thick slices. Heat 1 tsp of

oil in a fry pan, add mustard seeds, when it pops, 1 tsp urud dal .

Add the plantain pieces and 1/4 cup of water and allow it to boil.

Add 1 tsp salt, 1 tsp red chilli powder, a pinch of tamarind and cook

until the plantains are tender. Then roast (add oil if required) for

about 5 min. *Urad dal are is type of indian lentil used as a

seasoning, you can omit it.

-----------------

Mashed Plantains Dominican Style

2 green plantains

1/2 medium chopped onion

1/2 medium green pepper chopped

1 clove garlic finely minced

1 tomato chopped

salt and pepper to taste

1 to 2 tablespoons red wine vinegar

2 poached or fried eggs

 

Peel the plantains. Cut crosswise into 3 pieces. Place in a saucepan

and cover with water. Bring to a boil, reduce heat and simmer until

tender about 30 minutes. When tender, remove to bowl and reserve the

cooking water. Mash the plantains adding butter to taste and using

the reserved cooking water to get a nice consistency. Season with

salt and pepper. Keep warm. Meanwhile, spray a pan with cooking

spray and saute the onions, green pepper, and garlic until tender.

Add salt and pepper to taste. When the vegetables are tender, remove

from heat and stir in the red wine vinegar. To serve, place one half

the mashed plantain on the plate. Spoon 1/2 the sauteed onion mixture

on top of the plantains. Place the poached egg on top. Makes 2

generous servings

Variation: The sauteed onion mixture can be mixed into the mashed plantains.

-------

Plantain Roll Stuffed with Sofrito

From Giovanna Huyke,1993

 

Plantain Roll:

2 green plantains

1/2 ripe plantain

4 cloves of garlic, mashed

1 1/2 tsps. of salt (adjust to taste)

 

Filling Sofrito:

1 tbsp. olive oil

1/2 small onion, chopped

2 cloves garlic, minced

6 sweet little chilis, minced (This is our local, tasty, non-hot

pepper that can be substituted for 1/2 c. of any chopped, sweet ripe

pepper with mild heat.)

6 pimiento stuffed olives, chopped

1 tbsp. capers

1/2 tsp. oregano

package of tofu (the original recipe called for 1 lb of cleaned and

peeled shrimp, diced )

1/4 c. dark Puerto Rican rum

1/2 tomato, diced small

2 tbsps. coriander, chopped

salt and pepper to taste

 

Peel the plantains and cut each one into 4 parts. Place in a pot and

cover with water. Boil until tender. Reserve some of the boiling

water when you take the plantains out. Mash on a ricer or use the

shredding knife from your food processor. Add the garlic, oil, and

salt to the mashed plantains, working them in with a fork. Add the

reserved liquid if it is too stiff. Adjust the seasoning to your

taste.

 

Heat the olive oil and saute' all ingredients except shrimp, rum,

tomato, coriander, salt, and pepper. Add the shrimp and cook until

they start changing color. Add the rum and ignite. Remove from the

heat and add the rest of the ingredients. Season to taste.

 

Spread the plantain mixture on top of plastic wrap and form a

rectangle. Put the sofrito mixture in the middle and, with the help

of the plastic wrap, roll at the same time, pressing to pack the

mixture and close the roll (sushi-like). Wrap the roll in plastic

wrap and let stand for a few minutes. Cut in 1-inch circles and place

on a oven tray sprayed with cooking spray and bake in a preheated

oven at 375 degrees for 10 minutes.

[Guest guest]

Thanks Sharon, I recieved an education tonight and I love the sound of the recipes you posted tonight. The plantain was the only ingredient that I am not familiar with. Thanks again, I will be watching for dishes like these. Ralph

 

-

ranvaig

Monday, March 15, 2004 10:43 PM

Re: Plantain

>Hui Stef When you speak of Plantain, are you speaking of the weed >that grows in my yard? If so, do you cook it as a green? Thanks >RalphPlantain is a starchy banana very common in tropical Africa and the Carribean. It is often prepared by frying or served as a starch, like potatoes.I like the combination of plantain, sweet potatoes, spinach or kale, and onion with Caribbean jerk seasoning, saute for a bit and add some water and simmer.Here are a few more recipes I googled, I haven't tried them yet.Sharon(btw, be careful if you do a web search for Maduros... it is apparently a slang expression in Spanish)___To boil plantains: peel and cut each plantain into two or three pieces, boil until tender.-----------Baked Yellow Plantains (Maduros Asados)6 medium yellow plantainsPreheat the oven to 400 F. Cut a 2-inch slit in each plantain and warp with aluminum foil. Bake for 40 minutes. Peel the plantains and arrange them on a serving platter.--------------Lowfat Maduros (plantain chips which are usually fried)4 very ripe plantains (when the skin is more black than yellow they're perfect)Preheat oven to 450F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender. Sprinkle with salt to taste and serve with lime wedges.-------------GRILLED PLANTAINS4 to 6 plantainsPreheat grill to high. Cut ends off plantains and cut each plantain sharply on the diagonal into two-inch pieces. Grill the plantains until the skins are charred, the exposed flesh is darkly caramelized, and the flesh in the center is soft. Squeeze the plantains between your fingers to test for doneness. This will take 4 to 8 minutes per side. Turn the pieces with tongs to ensure even cooking. Serve the grilled plantains in the skins, but instruct your guests to cut off the skins before eating. Makes 8 servings.---------Plantain curryPeel the plantains(unripe) and cut into thick slices. Heat 1 tsp of oil in a fry pan, add mustard seeds, when it pops, 1 tsp urud dal . Add the plantain pieces and 1/4 cup of water and allow it to boil. Add 1 tsp salt, 1 tsp red chilli powder, a pinch of tamarind and cook until the plantains are tender. Then roast (add oil if required) for about 5 min. *Urad dal are is type of indian lentil used as a seasoning, you can omit it.-----------------Mashed Plantains Dominican Style2 green plantains1/2 medium chopped onion1/2 medium green pepper chopped1 clove garlic finely minced1 tomato choppedsalt and pepper to taste1 to 2 tablespoons red wine vinegar2 poached or fried eggsPeel the plantains. Cut crosswise into 3 pieces. Place in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until tender about 30 minutes. When tender, remove to bowl and reserve the cooking water. Mash the plantains adding butter to taste and using the reserved cooking water to get a nice consistency. Season with salt and pepper. Keep warm. Meanwhile, spray a pan with cooking spray and saute the onions, green pepper, and garlic until tender. Add salt and pepper to taste. When the vegetables are tender, remove from heat and stir in the red wine vinegar. To serve, place one half the mashed plantain on the plate. Spoon 1/2 the sauteed onion mixture on top of the plantains. Place the poached egg on top. Makes 2 generous servingsVariation: The sauteed onion mixture can be mixed into the mashed plantains.-------Plantain Roll Stuffed with SofritoFrom Giovanna Huyke,1993Plantain Roll:2 green plantains1/2 ripe plantain4 cloves of garlic, mashed1 1/2 tsps. of salt (adjust to taste)Filling Sofrito:1 tbsp. olive oil1/2 small onion, chopped2 cloves garlic, minced6 sweet little chilis, minced (This is our local, tasty, non-hot pepper that can be substituted for 1/2 c. of any chopped, sweet ripe pepper with mild heat.)6 pimiento stuffed olives, chopped1 tbsp. capers1/2 tsp. oreganopackage of tofu (the original recipe called for 1 lb of cleaned and peeled shrimp, diced )1/4 c. dark Puerto Rican rum1/2 tomato, diced small2 tbsps. coriander, choppedsalt and pepper to tastePeel the plantains and cut each one into 4 parts. Place in a pot and cover with water. Boil until tender. Reserve some of the boiling water when you take the plantains out. Mash on a ricer or use the shredding knife from your food processor. Add the garlic, oil, and salt to the mashed plantains, working them in with a fork. Add the reserved liquid if it is too stiff. Adjust the seasoning to your taste.Heat the olive oil and saute' all ingredients except shrimp, rum, tomato, coriander, salt, and pepper. Add the shrimp and cook until they start changing color. Add the rum and ignite. Remove from the heat and add the rest of the ingredients. Season to taste.Spread the plantain mixture on top of plastic wrap and form a rectangle. Put the sofrito mixture in the middle and, with the help of the plastic wrap, roll at the same time, pressing to pack the mixture and close the roll (sushi-like). Wrap the roll in plastic wrap and let stand for a few minutes. Cut in 1-inch circles and place on a oven tray sprayed with cooking spray and bake in a preheated oven at 375 degrees for 10 minutes.

[Guest guest]

The plantains that I see in my local market look like overripe bananas......kind

of black splotchy things that look kind of rotten. Is this how they are

supposed to look? I have never seen them look any different here.

Colleen

 

 

[Guest guest]

Dove said, " The plantains that I see in my local market look like

overripe bananas......kind of black splotchy things that look kind of

rotten. Is this how they are supposed to look? "

 

I see them with green skins and not knowing what ripe really means for a

plantain, I just keep them for a few days before using them. I'm just

learning about the tropical fruits and veggies available down here in

south Florida, but I suspect a black plantain is overripe. Does anyone

else know?

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

For those of you who are interseted, here in West Africa the Plantain is

considered a diet staple.

http://en.wikipedia.org/wiki/Plantain

Mostly it is fried, and that is how I have been cooking them.

I have also been experiementing. Frying with a little cinnamon and sugar is

delicious

roasting them too. They appear to sweeten as they become riper, so have taken

to cooking ripe ones for dessert.

Unripe plantain doesn't go well with roast vegetables, but is rather nice

wioth couscous.