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Plantains: You’ll Be Eating Them In Belize, Panama, Costa Rica, Dominican Republic, Guatemala, Honduras, and Nicaragua!
By Jane Goodwin | September 18, 2007
In yesterday’s post, I promised you more information about plantains, and here it is:
First of all, plantains are not bananas, even though they look like bananas. Plantains are not eaten raw, as bananas are; plantains must be cooked.
Plantains play an important role in Central American cuisine; they are a staple vegetable, as potatoes are a staple vegetable in the States. Their resemblance to bananas is so remarkable that in American supermarkets, shoppers frequently mistake plantains for bananas, although looks not only CAN be deceiving, with plantains vs. bananas, looks ARE deceiving.
To a citizen of Belize, or Dominican Republic, or Panama, or Nicaraugua,or Costa Rica, the plantain is as common as the potato, or bread, are to a citizen of the States.
Plantains are eaten green and ripe, and can be prepared a number of different ways.
The plantain leaves are used in wrapping foods, such as tamales and nacatamales, for grilling, and sometimes as eating utensils. The plantain leaves give the food a subtle yet rich flavor, and, when grilling fish, keep it from scorching and impart flavor to the meat. It is said that Nicaraguan vigorón is not authentic unless it is served on the plantain leaf, which functions as a plate. When the leaf is folded, some of the juice is released into the food, perhaps giving it its "authentic" flavor. The old colonial Nicaraguan city of Granada is well known for its vigorón, consisting of boiled yuca (cassava), a sour and spicy shredded cabbage salad, and crunchy pork rinds.
Another way of cooking the unripe plantain is to cut the fruit into paper-thin strips and fry them at a high temperature, thus making them crunchy, yet not oily. This is a popular way of preparing plantains throughout Central America. They can also be grilled or boiled in water and accompanied by a salty cheese. The ripe plantains can also be boiled and baked with cinnamon, cloves, and cheese, resulting in a tasty dessert sweetened by the vegetable’s own natural sugars.
Green plantains are very hard and starchy. They have little banana flavor and no sweetness. They are generally cooked in the same ways as potatoes. Plantains allowed to ripen to yellow and soften develop more banana flavor. They can be boiled, added to soups, stews, and vegetable mixes, or grilled. Fully ripe, black plantains are superb cooked like ripe bananas. They hold their shape better than bananas and absorb more flavor.
Many American retirees love the plantain as dessert: sliced lengthwise and fried, and sprinkled with sugar and cinnamon.
However, plantains can be served as both side dish or dessert. If you want, you can serve plantain as the main dish. Yes, they’re just that versatile!
Sphere ItTopics: Costa Rica, Dominican Republic, Nicaragua, Guatemala, Panama, Honduras, Lifestyle, Culture, Food, Belize, Destinations |
