Plantains
Plantains are a staple in tropical regions, resembling oversized bananas but offering a unique versatility in the kitchen. Unlike bananas, plantains are considered cooking bananas due to their distinct stages of ripeness, each providing different textures and flavors. Here’s a breakdown of what you can expect from plantains at each stage of ripeness:
- Unripe (Green Peels): At this stage, plantains are firm and starchy, similar to potatoes, with subtle banana and peanut notes. They’re ideal for frying, boiling, or making chips.
- Partially Ripe (Yellow with Brown Spots): Slightly softer, these plantains have a delicately sweet flavor, a mix between banana and butternut squash, suitable for both savory and sweet dishes.
- Fully Ripe (Dark Brown or Black Peels): They become creamy and buttery in taste, perfect for desserts or sweet preparations.
Choosing Plantains: When selecting plantains, look for those with the fewest blemishes and no mold. The peels should be firm and give only slightly under pressure, regardless of ripeness.
Prepping Plantains: Before they’re fully ripe, plantains can be challenging to peel. The easiest method is to slice off both ends, score along the seam, gently pry it open, and slide your fingers under the peel to remove it.
Preserving Plantains: To preserve plantains at a desired stage of ripeness, peel them and freeze them whole, wrapped well in plastic.
Storing Plantains: Store plantains at room temperature away from direct light. Green ones will ripen to dark brown or black in two to three weeks. Once fully ripe, they can remain at room temperature for three to five days.
Available at Afritibi Market, these plantains are sold in a pack of 5LBS, with any difference between the purchase price and the actual price of the package refunded.
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