A member of the banana family, the plantain is a very interesting fruit. It is referred to as a “cooking banana” because that’s exactly how it is enjoyed – cooked!
Plantains are low in sugar, and are starchy, two reasons why they are cooked before being eaten. Because of their starchiness, they are used in many savory dishes much like the potato is used. When baked, they are served with butter and chile sauce, and when fried, they are enjoyed like chips.
In the grocery department, you might see plantains that are green, and some that are black. Either way, this fruit is ready to eat, albeit with differing flavors. When green, the plantain is enjoyed more like a vegetable, and when black, it is at its sweetest. When green, the flesh of the plantain is somewhat bland with a starchy texture. When black, the aroma is somewhat banana-y with a sweet flavor. Even when black and ripe, the plantain still keeps its firm shape when cooked.
Nutritionally, plantains offer an incredible amount of vitamins A and C, as well as magnesium and potassium. They are also low in fat and sodium, and are cholesterol-free.
Fried Plantain Chips
Ingredients
- 2 yellow plantains
- 1 tablespoon canola oil
- ¼ teaspoon kosher salt
Preparation
- Peel plantains then cut into fourths, crosswise. Cut each piece into 4 slices, lengthwise.
- In a large nonstick skillet set over medium heat, heat oil.
- Place plantains in skillet and cook one side for about 3 minutes, or until lightly browned. Turn plantains over and cook an additional 3 minutes, or until lightly browned.
- Transfer cooked plantains to a paper towel-lined plate.
- Sprinkle with salt then serve.
- SERVES 4
Beef Kabobs with Plantains
Ingredients
- 2 habanero peppers, stemmed and seeded
- ½ cup chopped green onions
- ½ teaspoon ground cinnamon
- Dash of ground nutmeg
- ½ tablespoon ground allspice
- 1 teaspoon chopped fresh thyme
- 2 teaspoons low sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 ½ pounds boneless sirloin, trimmed and cut into 24 cubes
- 1 red bell pepper, cut into 18 even pieces
- 2 black plantains, peeled, each cut into 9 even pieces (18 pieces total)
- Cooking spray
- 2 green onions, sliced diagonally
- Lime wedges
- 6 (12-inch) wooden skewers, soaked in water 30 minutes before using
Preparation
- Prepare grill.
- Combine peppers, green onions, cinnamon, nutmeg, allspice, thyme, soy sauce, vinegar and salt in a blender; process until smooth.
- Place blended ingredients, beef cubes and bell pepper pieces into a large plastic bag; seal shut. Place in refrigerator and marinate for 20 minutes.
- When finished marinating, remove beef and bell peppers from plastic bag into a large bowl; discard marinade.
- Add plantains to bowl and stir to combine.
- Alternately skewer 4 beef cubes, 3 red bell pepper pieces, and 3 plantain pieces onto 6 skewers. Lightly spray kebabs with cooking spray.
- Place kebabs on grill rack coated with cooking spray.
- Grill 4 minutes per side for medium rare, or grill longer until desired degree of doneness is reached.
- Garnish with green onions and serve with lime wedges.
- SERVES 6
