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(Some Guy)   The humble Plantain. Beloved major food staple around the globe yet, here in the US, mostly relegated to stale bags of dehydrated chips you find in a seedy bodega. What are some of your favorite Plantain recipes?   (nutritiousfruit.com) divider line
    More: Interesting, Plantain, Banana, banana plantain, plantain leaves, sweet banana, plantain varieties, plantain, various varieties of plantains  
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271 clicks; posted to Food » on 07 Aug 2020 at 3:05 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



36 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-08-07 3:35:10 PM  
It's not so much a plantain recipe but added to a lot of things, like stews.

Like below except that we'll add plantain with the carrots and potato.

https://www.youtube.com/watch?v=b9KaF​D​-L2Ik
 
2020-08-07 3:43:45 PM  
Tostones
Fark user imageView Full Size


Cut green plantains into 1.5" pieces and pan fry until softened.
Remove from oil and drain on paper towel.
Using small plate or bottom of glass, smash the plantain pieces until they are about 1/2"-3/4" thick.
Place into a bowl of lightly salted water to rest.
Remove from water and dab dry.
Refry plantains until crisp on both sides.
Salt and serve with garlic/mayo/ketchup.
 
2020-08-07 3:48:11 PM  
Fark user imageView Full Size
 
2020-08-07 3:52:05 PM  
Beloved food staple by people who can't afford other food staples.
 
2020-08-07 4:23:44 PM  
Mariquitas from Porto's Bakeries in the LA area. So thin, so crisp, so garlicky, not at all sweet.

https://www.portosbakery.com/items/ma​r​iquitas-plantain-chips/

I hated plantain chips until I tried these.
 
2020-08-07 4:45:12 PM  
I got this.

This is the ultimate FARK plantain recipe.  I've made it a few times and it kills.

Stuffed Plantains with Pork and Chipotle Honey Oil

https://www.foodnetwork.com/recipes/a​a​ron-mccargo-jr/stuffed-plantains-with-​pork-and-chipotle-honey-oil-recipe-194​7018

It's a lot of work but you can do most of it in advance then throw those foil packets on the grill for 20 minutes and kapow.
 
2020-08-07 5:37:13 PM  

The Dynamite Monkey: I got this.

This is the ultimate FARK plantain recipe.  I've made it a few times and it kills.

Stuffed Plantains with Pork and Chipotle Honey Oil

https://www.foodnetwork.com/recipes/aa​ron-mccargo-jr/stuffed-plantains-with-​pork-and-chipotle-honey-oil-recipe-194​7018

It's a lot of work but you can do most of it in advance then throw those foil packets on the grill for 20 minutes and kapow.


That sounds absolutely delicious (minus the chipotle cuz I don't really care for the taste but I could easily substitute another flavor). Next time I smoke a pork shoulder (happens every month or so) I'm gonna set aside a couple pounds and make this.
 
2020-08-07 5:58:28 PM  
Keep it simple:  Slice a very ripe plantain into 1/4-1/2" slices, arrange in a greased baking dish (I use spray oil), spray some more oil on top, and bake at 375F for about 45 minutes, turning them halfway through.
 
2020-08-07 6:25:47 PM  
Slice in 1/4 inch chunks. Pan fry in butter. Drizzle with honey.
 
2020-08-07 8:00:53 PM  
Maduros con mole.
 
2020-08-07 8:41:40 PM  
I ate them regularly when I was stationed in Antigua, mostly fried with ginger.
 
2020-08-07 8:45:30 PM  
Mofongo con pollo horneado.
 
2020-08-07 8:51:57 PM  
I want to make this one.

Yewande Makes Nigerian Yam and Plantain Curry | NYT Cooking
Youtube vVWIqBQzscs
 
2020-08-07 8:52:12 PM  
#2: Mofongo con pernil.  Damn that's good stuff
#1: Just grilled.  Cut 'em in half lengthwise and grill gently until nice and soft.  Sprinkle with a little salt and done.  Simple and delicious.
 
2020-08-07 9:02:09 PM  

Vermithrax Perjorative: Tostones
[Fark user image image 850x850]

Cut green plantains into 1.5" pieces and pan fry until softened.
Remove from oil and drain on paper towel.
Using small plate or bottom of glass, smash the plantain pieces until they are about 1/2"-3/4" thick.
Place into a bowl of lightly salted water to rest.
Remove from water and dab dry.
Refry plantains until crisp on both sides.
Salt and serve with garlic/mayo/ketchup.


Everyone can go home now. Threads over.
 
2020-08-07 9:20:56 PM  

zalbarthemad: It's not so much a plantain recipe but added to a lot of things, like stews.

Like below except that we'll add plantain with the carrots and potato.

https://www.youtube.com/watch?v=b9KaFD​-L2Ik


I bet they fit right in with curry.

/not a huge fan of the potatoes in massaman curry
//potatoes are great, it's just that the texture doesn't seem to fit for me
 
2020-08-07 9:36:17 PM  
Close enough:

Fark user imageView Full Size
 
2020-08-07 10:14:55 PM  
Ripen until completely black, peel, cut into diagonal half inch thick slices, deep fry until golden and soft.

Goes great with rice and beans and beef, but also with surprisingly well with coconut/ginger icecream.
 
2020-08-07 10:25:43 PM  
Whatever's on the menu at the Cuban joint.
 
2020-08-07 11:12:23 PM  
Another vote for mofongo here.  But I do love a good tostone
 
2020-08-07 11:50:43 PM  
More importantly, what are your peeling tips
 
2020-08-07 11:58:34 PM  
Someday Chicago will be known for the Jibarito, fried plantain sandwich, as it is for pizza and italian beef
img.theculturetrip.comView Full Size
 
2020-08-08 1:09:21 AM  
Believe it or not a decent veggie sandwich can be made with grilled plantain, Morningstar breakfast sausage patties and avocado slices on a kaiser roll. I'm an omnivore but have eaten many delicious veggie meals.

Hmm maybe I should try this again with real pork sausage.
 
2020-08-08 1:14:56 AM  
All the great ones have been covered.

Also, pasteles are amazing. Pasteles are like tamales, but the masa is made out of mashed plantain (sometimes mixed with yuca). Most often they're filled with tasty meat filling.

Might I add plantains are also good boiled. In Puerto Rico they are often boiled with other root vegetables and a bit of oil and some onions. You serve it with arroz con gandules, pernil, pasteles, and other Puerto Rican goodies. It sounds weird but it's pretty good.

I miss Puerto Rican food. The Bay area sucks for it, by the way. I finally went to that restaurant everyone raved about that was north of San Francisco. It was ok, but it wasn't really Puerto Rican... it was more like Cali-Rican.

/The Bay area sucks.
 
2020-08-08 1:25:22 AM  
They are also surprisingly good as potato substitutes in curries.
 
2020-08-08 3:13:15 AM  

FLMountainMan: Beloved food staple by people who can't afford other food staples.


so.... that's either weirdly culturally elitist, or simply classist AND racist. i'd expect nothing less of you!

would you like to know of other "staples" that become "poor people food" when you just switch countries? or add an imperial/colonizing culture?

it's fun and easy to do with starches!

here's a silly example: the andes mountains are the literal biological home of the potato, people still grow and eat over 3000 varieties there today.  yuca/cassava is native to the amazon lowlands.

if we look at peru, varieties of both plantain and sweeter "dessert bananas" have been cultivated for 100s (likely 1000s) of years after polynesian or even asian introduction. in addition to potatoes and yuca and maca and quinoa and other things.

yet all of those foods were gradually replaced by imported rice in modern times, first as an exotic food, then just a cheap starch. even in the jungle, where it does not grow. it got to the point the peruvian government tried to discourage rice as a staple, the other foods were way healthier! so then pasta sort of took off as a "special" new food (peru is not really wheat growing country, by and large). and then "modern fusion" cuisine in Lima and elsewhere started re-emphasizing "ancient" starches in all their forms..... and then americans were paying big bucks for quinoa and maca powder and sexy blue potatoes.

the point is, MANY things are "poor people food" depending on the time and place. lobster was once buried as fertilizer and fed to prisoners.

plantains are starch. they taste as good as the cook makes them taste. like any other starch.........
 
2020-08-08 7:55:19 AM  

Stibium: zalbarthemad: It's not so much a plantain recipe but added to a lot of things, like stews.

Like below except that we'll add plantain with the carrots and potato.

https://www.youtube.com/watch?v=b9KaFD​-L2Ik

I bet they fit right in with curry.

/not a huge fan of the potatoes in massaman curry
//potatoes are great, it's just that the texture doesn't seem to fit for me


Try rutabaga, cubed. Slightly firmer texture. also works well in meat pies
 
2020-08-08 12:42:07 PM  
to my shame as a proud halfway-decent home cook, I have only made plantains exactly one time, 2 years ago. half maduros, half tostones. turned out fine using intarwebs Abuela recipes, everyone loved it. just tastes so much better when someone else does - lived in Hoboken a few years, Miami half a year, now I am ruined/spoiled forevars on Cuban food.

neoneil: More importantly, what are your peeling tips


holee-fark EXACTLY ^^^THIS.

StibiumPsychopompous' suggestion of rutabaga, I like! or maybe sputniks or parsnips? even Möhre/Karotte.

...

/interest anyone in some yucca-frita?
//working myself up to do a big pot of Colcannon this weekend, though. cabbage, leeks *and* scallions, yum.
///mar-a-lago delenda est.
 
2020-08-08 1:34:34 PM  

Queen Amy: Mariquitas from Porto's Bakeries in the LA area. So thin, so crisp, so garlicky, not at all sweet.

https://www.portosbakery.com/items/mar​iquitas-plantain-chips/

I hated plantain chips until I tried these.


PORTO's is the best!  Guava pastries too!
 
2020-08-08 2:29:54 PM  

luna1580: FLMountainMan: Beloved food staple by people who can't afford other food staples.

so.... that's either weirdly culturally elitist, or simply classist AND racist. i'd expect nothing less of you!

would you like to know of other "staples" that become "poor people food" when you just switch countries? or add an imperial/colonizing culture?

it's fun and easy to do with starches!

here's a silly example: the andes mountains are the literal biological home of the potato, people still grow and eat over 3000 varieties there today.  yuca/cassava is native to the amazon lowlands.

if we look at peru, varieties of both plantain and sweeter "dessert bananas" have been cultivated for 100s (likely 1000s) of years after polynesian or even asian introduction. in addition to potatoes and yuca and maca and quinoa and other things.

yet all of those foods were gradually replaced by imported rice in modern times, first as an exotic food, then just a cheap starch. even in the jungle, where it does not grow. it got to the point the peruvian government tried to discourage rice as a staple, the other foods were way healthier! so then pasta sort of took off as a "special" new food (peru is not really wheat growing country, by and large). and then "modern fusion" cuisine in Lima and elsewhere started re-emphasizing "ancient" starches in all their forms..... and then americans were paying big bucks for quinoa and maca powder and sexy blue potatoes.

the point is, MANY things are "poor people food" depending on the time and place. lobster was once buried as fertilizer and fed to prisoners.

plantains are starch. they taste as good as the cook makes them taste. like any other starch.........


Cucina povera. Poor people and simple ingredients are the basis for half of the best foods ever.  Everything you mentioned plus a thousand others from every corner of the world.  Broccoli rabe was the cheap crap that only the poors ate in my great-grandmothers time - now it's a fancy green.  Still awesome.
 
2020-08-08 2:32:35 PM  
I'm gonna hafta save this thread.
 
2020-08-08 2:37:12 PM  
Also I usually buy them medium ripe, yellow with some black spots.

slice them three quarter inch thick, saute in brownedbutter, and either eat as is, or  inadda little bit of maple syrup/brown sugar for the last minute of frying.
 
2020-08-08 2:43:05 PM  

tintar: to my shame as a proud halfway-decent home cook, I have only made plantains exactly one time, 2 years ago. half maduros, half tostones. turned out fine using intarwebs Abuela recipes, everyone loved it. just tastes so much better when someone else does - lived in Hoboken a few years, Miami half a year, now I am ruined/spoiled forevars on Cuban food.

neoneil: More importantly, what are your peeling tips

holee-fark EXACTLY ^^^THIS.

Stibium - Psychopompous' suggestion of rutabaga, I like! or maybe sputniks or parsnips? even Möhre/Karotte.

...

/interest anyone in some yucca-frita?
//working myself up to do a big pot of Colcannon this weekend, though. cabbage, leeks *and* scallions, yum.
///mar-a-lago delenda est.


I've got.a lot of pattypan squash this year.  I'm going to add them to stews/curries.  Flesh is like a firm zucchini.

Fair warning - they are a bit slimy when you are prepping them, buy taste good and don't turn to mush like zucchini does.

Not a sub for hearty starchy though.
 
2020-08-08 4:05:35 PM  

Needlessly Complicated: All the great ones have been covered.

Also, pasteles are amazing. Pasteles are like tamales, but the masa is made out of mashed plantain (sometimes mixed with yuca). Most often they're filled with tasty meat filling.

Might I add plantains are also good boiled. In Puerto Rico they are often boiled with other root vegetables and a bit of oil and some onions. You serve it with arroz con gandules, pernil, pasteles, and other Puerto Rican goodies. It sounds weird but it's pretty good.

I miss Puerto Rican food. The Bay area sucks for it, by the way. I finally went to that restaurant everyone raved about that was north of San Francisco. It was ok, but it wasn't really Puerto Rican... it was more like Cali-Rican.

/The Bay area sucks.


You're talking about Sol Food and yeah I don't think it's too special.  For some reason everyone here goes bananas for it (pun intended) but I'd much rather hit up any of the quality mexican joints on the same street.
 
2020-08-08 10:37:18 PM  
It has on;y been the past few years that the supermarkets near me started carrying ripe plantains.  I found green plantains to be a pain if I want to ripen them.  They take forever to ripen and then turn moldy two day later.  It is kind of hard to plan for.
 
2020-08-08 11:27:59 PM  

NearCanuck: tintar: to my shame as a proud halfway-decent home cook, I have only made plantains exactly one time, 2 years ago. half maduros, half tostones. turned out fine using intarwebs Abuela recipes, everyone loved it. just tastes so much better when someone else does - lived in Hoboken a few years, Miami half a year, now I am ruined/spoiled forevars on Cuban food.

neoneil: More importantly, what are your peeling tips

holee-fark EXACTLY ^^^THIS.

Stibium - Psychopompous' suggestion of rutabaga, I like! or maybe sputniks or parsnips? even Möhre/Karotte.

...

/interest anyone in some yucca-frita?
//working myself up to do a big pot of Colcannon this weekend, though. cabbage, leeks *and* scallions, yum.
///mar-a-lago delenda est.

I've got.a lot of pattypan squash this year.  I'm going to add them to stews/curries.  Flesh is like a firm zucchini.

Fair warning - they are a bit slimy when you are prepping them, buy taste good and don't turn to mush like zucchini does.

Not a sub for hearty starchy though.


some years ago, I read an adorable Beatrix Potter story, except it was maddening because, "what in an everloving mahen' hell is a dingdanged patty-pan??!? (and then I scroobled it to find that there is not only a shallow scalloped-edge baking tin, but also a squash of similar form. lol!) - I've only bought them for decoration in the fall, never considered eating them! I'd give it a try, but right-meow I've barely space enough to grow potted scallions :(

also, I've most-always had more summer squash and zucchini than I knew what to do with!

csb: growing up in Ohio, in some families, one person will usually stay home from church on Sunday and sit on the porch in a rocking chair or the porch-swing. with a shotgun. because in other families, one person will stay home on Sunday and attempt to leave baskets of squash on porches wherever they can get away with it. not even joking!

Fark user imageView Full Size


https://en.wikipedia.org/wiki/The_Tal​e​_of_the_Pie_and_the_Patty-Pan

/pattypan!
//love that word!!
 
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