Plantains are one of the most delicious food you can have, yet most people knows nothing about it. They are not only tasty but also extremely nutritious. As a child I could not get enough of this whether ripe, fried or boiled, even when it is served green in soups or as mash, just like potatoes. Plantains add a great flavour and texture to many dishes. Fried green plantain are consumed along with grilled meats, and are the dietary equivalent of French-fried potatoes.

Plantains are members of the banana family.They are starchy, not sweet, and they are used as a vegetable in many recipes. They are a lower sugar variety that is cooked before serving as it is unsuitable raw. It is used in many savory dishes somewhat like a potato would be used and is very popular in Western Africa and the Caribbean countries. It is usually fried or baked.

Plantains are native to India and are grown most widely in tropical climates. Plantains are sometimes referred to as the pasta and potatoes of the Caribbean.

Plantains are sold in the fresh produce section of the supermarket, they usually resemble green bananas; ripe plantains may be black in color. Plantains are longer than bananas and they have thicker skins. They also have natural brown spots and rough areas.

Many people confuse plantains with bananas, some of the differences are noted above. Although they look a lot like green bananas and are a close relative, plantains are very different.

The plantain averages about 65% moisture content and the banana averages about 83% moisture content. Since hydrolysis, the process by which starches are converted to sugars, acts fastest in fruit of higher moisture content it converts starches to sugars faster in bananas than it does in plantains. A banana is ready to eat when the skin is yellow whereas a plantain is not ready to eat "out of hand" until hydrolysis has progressed to the point where the skin is almost black.

Plantain tends to be firmer and lower in sugar content than bananas. They can be cooked or otherwise processed, and are used either when green or slightly unripe or overripe which is when they are great for frying, and at its sweetest. When these are done right they are indescribably delicious. Here is a simple recipe for fried Plantains. In my opinion the best fried Plantains are when they are so ripe that they become soft. That is when they are the sweetest.

Ingredients

1 ripe plantain

1 tablespoon cinnamon or nutmeg

coconut oil for Frying

Method

Peel plantain by making 2 incisions on opposite sides of the plantain skin and then peel.

Slice the plantains into 2 in the middle (width not length - like breaking a banana in 2).

Cut up both pieces of plantains into 1/4 inch slices longways.

Heat skillet filled with just enough oil to cover the 1/4 inch slices.

Fry plantain slices until golden brown on each side.

Each slice needs about 45 seconds to a minute to cook.

Be careful not to burn.

Place cooked plantain in a dish layered with napkins so as to drain/soak up the oil.

Sprinkle with cinnamon or nutmeg to taste.

Plantains grow best in areas with constant warm temperatures and protection from strong winds. They have been grown in scattered locations throughout Florida since the 16th century. Because of the occasional freezes, Florida is considered a marginal area for plantain production. They are available year round in the supermarket.

Where they do grow they are very easy to cultivate and really need minimal care to achieve a healthy crop. Every gardener tries to grow a few roots of banana and plantain in a corner of their vegetable garden. Plantain grows from sucker close to the root of the parent plant.

Health and Nutritional Value of Plantain

Nutritionally, the plantain has up to 14 times as much vitamin A, two times as much vitamin C, and one-third more potassium than the banana. One-half cup boiled plantain slices has 2 g dietary fiber, 700 IU vitamin A , 8.4 mg vitamin C, and 358 mg potassium.

When you cook a plantain the starch granules in its flesh will swell and rupture. The fruit softens and its nutrients become easier to absorb.

Potassium benefits. Because potassium is excreted in urine, potassium-rich foods are often recommended for people taking diuretics. In addition, a diet rich in potassium (from food) is associated with a lower risk of stroke.

Improved mood. Bananas and plantains are both rich in serotonin, dopamine, and other natural mood-elevating neurotransmitters—natural chemicals that facilitate the transmission of impulses.

References;

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

http://grabemsnacks.com/what-is-a-plantain