Plantains is popular in Western Africa and the Caribbean countries. Plantain is usually fried or baked. Plantains grow best in areas with constant warm temperatures and protection from strong winds. Plantain can be seen in most African countries must especially Nigeria. They are available year round in the market.
Plantains are native to India and are grown most widely in tropical climates. The interior color of the fruit will remain creamy, yellowish or lightly pink. When the peel is green to yellow, the flavor of the flesh is bland and its texture is starchy. As the peel changes to brown or black, it has a sweeter flavor, but still keeps a firm shape when cooked.
In countries such as Honduras and Jamaica, the plantain is either simply fried, boiled or added to a soup. In Krala, ripe plantain is steamed and is a popular breakfast dish. In Ghana, boiled plantain is eaten with kontomire stew, cabbage stew or fante-fante (fish) stew. The boiled plantain can be mixed with groundnut paste, pepper, onion and palm oil to make eto, which is eaten with avocado. Ripe plantains can also be fried and eaten with black eyed beans cooked in palm oil; a popular breakfast dish. In Nigeria, plantain is eaten boiled, fried or roasted; roasted plantain, called booli is usually eaten with palm oil or groundnut. In Guatemala, ripe plantains are eaten boiled, fried, or in a special combination where they are boiled, mashed and then stuffed with sweetened black beans.
In countries such as Honduras and Jamaica, the plantain is either simply fried, boiled or added to a soup. In Krala, ripe plantain is steamed and is a popular breakfast dish. In Ghana, boiled plantain is eaten with kontomire stew, cabbage stew or fante-fante (fish) stew. The boiled plantain can be mixed with groundnut paste, pepper, onion and palm oil to make eto, which is eaten with avocado. Ripe plantains can also be fried and eaten with black eyed beans cooked in palm oil; a popular breakfast dish. In Nigeria, plantain is eaten boiled, fried or roasted; roasted plantain, called booli is usually eaten with palm oil or groundnut. In Guatemala, ripe plantains are eaten boiled, fried, or in a special combination where they are boiled, mashed and then stuffed with sweetened black beans.
The plantain averages about 65% moisture content. When the skin of banana is yellow, is ready to eat whereas a plantain is not ready to eat until hydrolysis has progressed to the point where the skin is almost black.
Plantains are used as a vegetable in many recipes, especially in Latin America and Africa. Plantains are longer than bananas and they have thicker skins.
Plantains contain :
· Starchy
· Used as a vegetable
· Thicker skin
· Colour in green when not rip, its become yellow when ripe
· Longer than bananas
Effect:
Plantain is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin A, Vitamin C, Vitamin B6 and Potassium.
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