This article is about the fruit. For the small herb, see Plantago. | Plantain |
Ripe plantains at market. | | Scientific classification | | | | Species | | Musa × paradisiaca Subgenus There are 5 subgenera in Plantago. ...
Ripe plantain for sale at Brixton market. ...
Scientific classification redirects here. ...
For other uses, see Plant (disambiguation). ...
Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants or angiosperms are the most widespread group of land plants. ...
Liliopsida is the botanical name for a class. ...
Families see text The Zingiberales are an order of flowering plants that includes many familiar plants like ginger, cardamom, turmeric, myoga, and also banana and arrowroot. ...
Musaceae distribution Genera Ensete Musa Musella Musaceae is a botanical name for a family of flowering plants. ...
Species See text Musa is one of three genera in the family Musaceae; it includes the bananas and plantains. ...
| The plantain is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana). Species See text. ...
This article or section does not cite its references or sources. ...
The population of North America was first introduced to the banana plantain, and colloquially in the United States and Europe the term "banana" refers to that variety. The word "banana" is often used (some would say incorrectly, although there is no formal botanical distinction between bananas and plantains) to describe other plantain varieties, and names may reflect local uses or characteristics of varieties: cooking plantain, banana plantain, beer banana, bocadillo plantain (the little one), etc. All members of the genus Musa are indigenous to the tropical region of Southeast Asia, including the Malay Archipelago and northern Australia[1].
Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying. They are grown as far north as Florida, the Caribbean and Central America, South America in countries like Peru, Ecuador, Colombia and southern Brazil, the Canary Islands, Madeira, Egypt, Nigeria and southern Japan or Taiwan and as far south as KwaZulu-Natal. A staple food is a food that forms the basis of a traditional diet. ...
The tropics are the geographic region of the Earth centered on the equator and limited in latitude by the two tropics: the Tropic of Cancer in the north and the Tropic of Capricorn in the southern hemisphere. ...
For other uses, see Potato (disambiguation). ...
This article is about the U.S. State of Florida. ...
West Indies redirects here. ...
For other uses, see Central America (disambiguation). ...
Anthem: Arrorró Capital Las Palmas de Gran Canaria and Santa Cruz de Tenerife Official language(s) Spanish Area – Total – % of Spain Ranked 13th 7,447 km² 1. ...
For other uses, see Madeira (disambiguation). ...
KwaZulu-Natal (often referred to as KZN) is a province of South Africa. ...
Plantains are in the genus Musa, and are mostly sterile triploid hybrids between the species Musa acuminata (A genome), and Musa balbisiana (B genome). Musa species are likely native to India and Southern Asia. It is assumed that the Portuguese Franciscan friars were responsible for the introduction of plantains to the Caribbean islands and other parts of the Americas. Species See text. ...
Polyploid (in Greek: πολλαπλόν - multiple) cells or organisms contain more than one copy (ploidy) of their chromosomes. ...
This article is about a biological term. ...
West Indies redirects here. ...
World map showing the Americas CIA political map of the Americas in an equal-area projection The Americas are the lands of the New World, consisting of the continents of North America and South America with their associated islands and regions. ...
Use of parts other than the fruit
Plantain flowers Each pseudostem of a plantain plant will flower only once, and all the flowers grow at the end of its shoot in a large bunch consisting of multiple hands with individual fingers (the fruits). Only the first few hands will become fruits. In Vietnam the young male flower, at the end of the bunch, is used in salad. In the cuisine of Laos, the banana flower is typically eaten raw in vermicelli soups. A Lao meal. ...
Vermicelli (Italian: ver-mih-CHEL-lee, lit. ...
Plantain leaves
 Lunch from Karnataka served on a plantain leaf. See Image for extended descriptions. Traditionally plantain leaves are used like plates in several dishes, such as Venezuelan Hallacas, while serving south Indian Thali or during sadya. A traditional south Indian mean is served on a plantain leaf with the position of the different food items on the leaf having a significant importance. They also have a religious significance in many Hindu rituals. They add a subtle but essential aroma to the dish. The leaves are fairly widely available in grocery stores or open air markets in Venezuela and can exceed two meters in length. They are also used to stimulate appetite as a fragrant smell is given off when hot food is placed on top of the leaf. In Nicaragua they wrap their Nacatamales and also used for their Vigoron, Vaho and other dishes. In Peru they are often use to wrap the famous Tamale (Tamales). In Honduras, Costa Rica, and Colombia, these are usually used to wrap tamales before and while cooking, and they can be used to wrap any kind of seasoned meat while cooking to keep the flavor in. In the Dominican Republic, the plantain is the country's main food source and is used just as much if not, more than rice. Mangu and Sancocho are two signature dishes that revolve around the plantain. ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ...
ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ...
This article is about the Indian region. ...
In Venezuelan cuisine, an hallaca (alt. ...
South India is a geographic and linguistic-cultural region of India. ...
A north Indian Thali Thali is an Indian meal with contents varying from one regional cuisine to another. ...
This article discusses the adherents of Hinduism. ...
Nacatamal is a famous Nicaraguan dish, consisting of corn meal with potatoes and lard mixed with green peppers, onions, raisins and likely garlic. ...
Vigoron is a Nicaraguan dish, which is the closest thing to fast food in Nicaraguan culture. ...
Baho is a mix of meat, green plantains and yuca cooked in banana leaves. ...
Tamales on a plate. ...
Tamales on a plate. ...
Sancocho is a term used in Hispanic American countries for a soup made with beef, chicken or fish stock most often containing large pieces of solid food, i. ...
Plantain leaves are similar to banana leaves but are larger and stronger, therefore reducing waste. They are lightly smoked over an open fire and this adds to their toughness, their storage properties and the flavour they give. With plantain leaves there is a lot less disposal (pieces too small to use) than with banana leaves, which makes them a better choice.
Plantain shoot The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This can be chopped and first steamed, then fried with masala powder, to make an excellent dish. For other uses, see Onion (disambiguation). ...
A right circular cylinder An elliptic cylinder In mathematics, a cylinder is a quadric surface, with the following equation in Cartesian coordinates: This equation is for an elliptic cylinder, a generalization of the ordinary, circular cylinder (a = b). ...
Massala redirects here. ...
Plantain as food
 Plantains served over grilled pacu. Image File history File links PreparedPacu_VillaTunari. ...
Image File history File links PreparedPacu_VillaTunari. ...
Pacu (IPA: is a South American freshwater fish. ...
Boiled In countries such as Honduras the plantain is either simply boiled or added to a soup.
Rootstock The rootstock which bears the leaves is soft and full of starch just before the flowering period, and it is sometimes used as food in Ethiopia; the young shoots of several species are cooked and eaten.
Fruit Plantains can be used for cooking at any stage of ripeness, and very ripe plantain can be eaten raw. As the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like its cousin the banana. Green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy but sweet. Extremely ripe plantains are softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.
Plantains in the yellow to black stages can be used in sweet dishes. Steam-cooked plantains are considered a nutritious food for infants and the elderly. A ripe plantain is used as food for infants at weaning: it is mashed with a pinch of salt and is believed to be more easily digestible than ripe banana.
 Plaintain packing facility, circa 1900 The juice from peeling the plant can stain clothing and hands, and it can be very difficult to remove.
Dried flour Plantains are also dried and ground into flour; banana meal forms an important foodstuff, with the following constituents: water 10.62, albuminoids 3.55, fat 1.15, carbohydrates 81.67 (more than ⅔ starch), fibre 1.15, phosphates 0.26, other salts, 1.60. The sugar is chiefly sucrose. For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ...
Lactose is a disaccharide found in milk. ...
This article is about sugar as food and as an important and widely-traded commodity. ...
Flash point N/A Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references Sucrose (common name: table sugar, also called saccharose) is a disaccharide (glucose + fructose) with the molecular formula C12H22O11. ...
Drink Plantain fruit can be brewed into an alcoholic drink. Alcoholic beverages An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry the definition of alcohol includes many other compounds. ...
Chips After removing the skin, unripe fruit can be sliced (1 or 2 mm thick) and deep-fried in boiling oil, to produce chips. This preparation of plantain is also known as 'tostones' in some of Central American and South American countries and as platanutres in Puerto Rico. Tostones Cuba, Dominican Republic, Guatemala, and Puerto Rico are twice fried patties (see below). In Haiti these slices are referred to as 'bannan fris,'in the thinly sliced chips are referred to as 'chicharritas' or 'mariquitas,' (when sliced thinly along the long axis of the fruit) Both dishes are very popular as snacks and appetizers. In Guyana they are called "Plantain Chips." In Ecuador and Peru they are called "chifles" with a thicker variant named "patacones." Chips fried in coconut oil and sprinkled with salt is a popular snack in the southern Indian state of Kerala and an important item in Sadya, a vegetarian feast prepared during festive occasions. The chips are typically labeled 'Plantain Chips' if they are made of green plantains that taste starchy like potato chips. In Honduras they are called tajadas. If the chips are made from sweeter fruit, they are called 'Banana Chips.' They can also be sliced vertically to create a variation known as Plantain Strips. Plantain chips are also a popular treat in Jamaica and in Nigeria (where it is called ipekere by the Yoruba). The Plaintains are used quite frequently in countries such as Guatemala, Haiti, Mexico, Belize, Cuba, Honduras, Ecuador, Guyana, and Peru. Download high resolution version (1170x1110, 311 KB) Wikipedia does not have an article with this exact name. ...
Download high resolution version (1170x1110, 311 KB) Wikipedia does not have an article with this exact name. ...
A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...
For other uses, see Central America (disambiguation). ...
South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ...
For other uses, see Coconut (disambiguation). ...
, Kerala ( ; Malayalam: കേരളം; ) is a state on the Malabar Coast of southwestern India. ...
Saratoga chips Potato chips (British English or Hiberno-English: crisps) are slim slices of potatoes deep fried or baked until crisp. ...
Banana chips are chips that are made of bananas. ...
Plátanos Maduros After removing the skin, the ripened fruit can be sliced (3-4 mm thick) and pan fried in plantain oil and sprinkled with salt to produce Maduros. In Ecuador, Colombia, Honduras and Venezuela, they are also eaten baked in the oven. Some places, as in Puerto Rico, and Guatemala do not add salt. This article is about common table salt. ...
Plátanos Maduros are a delicacy in Dominican Republic, Haiti, Guatemala, Ecuador, Honduras, Panama, Peru, Colombia, Cuba, Puerto Rico, Jamaica, Trinidad & Tobago (although just called plantain), Nicaragua and in Venezuela. In Costa Rica they are sprinkled with sugar. In Western Nigeria fried sliced plantains are known as dodo, and in Cameroon, they are known as missole. Wikipedia does not have an article with this exact name. ...
This article is about sugar as food and as an important and widely-traded commodity. ...
Banana cue, Turon, and Arroz a la Cubana In the Philippines, banana cue is one of the most popular snack items at home, school, office and just about anywhere in the archipelago where plantain is grown. Banana cue may be a misnomer as it is not really cooked in a skewer over a hot ember like a barbecue. Rather, the peeled flesh of underripe plantain are fried in a boiling oil over a medium fire before they are held in a skewer ready for sale. There are two ways to prepare a banana cue. One way is to fry the peeled banana in a boiling oil with some amount of brown sugar thrown in to caramelize the flesh. Another way is to fry the flesh in a boiling oil until done. When done, they are scooped out of the cooking pan and placed on a dripping pan to allow the oil to drip before a generous amount of refined sugar is sprinkled over them.
Philippine plantains (called saba) are much smaller than the Latin American varieties, usually around 4-5 inches and somewhat boxy in shape. They are eaten mostly in the ripe stage as a dessert or sweet snack-- often simply boiled, in syrup, or sliced lengthwise and fried, then sprinkled with sugar. They are also quite popular in this fried form (without the sugar) in the well-loved local dish, arroz a la cubana, consisting of minced picadillo-style seasoned beef, white rice, and fried eggs, with the fried plantains on the side. In addition, there is the equally popular midday snack turon, sliced ripe plantain wrapped in chinese egg roll wrapper and deep-fried with a brown sugar glaze.
The traditional South American style large plantains (grown in the southern Philippines) are now increasingly available in local Manila markets, though their use is limited, as a relatively small number of Filipinos are aware that they can be eaten as a savoury (e.g. as tostones, patacones, and so on).
Tajadas In Honduras, Panama and Venezuela fried ripened plantain slices are known as "tajadas." They are customary in most typical meals, such as the venezuelan Pabellón criollo. The host or waiter may also offer them as "barandas" (guard rails) in common slang - as the long slices are typically placed on the sides of a full dish, and therefore look as such. Some variations include adding honey or sugar and frying the slices in butter, to obtain a golden caramel; the result has a sweeter taste and a characteristic pleasant smell. Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 452 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 452 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Gallo pinto (or gallopinto) is a traditional dish of Nicaragua and Costa Rica consisting primarily of beans and rice, considered the national dish of both countries. ...
Pabellón criollo is a traditional Venezuelan dish. ...
In Honduras, they are a popular takeaway food, usually with fried chicken, though they are also regularly eaten at home. They are popular chips sold in "pulperias" (minimarkets). In Panama, "tajadas" are eaten daily together with steamed rice, meat and beans, thus making up an essential part of the Panamanian diet, as with Honduras.
By contrast, in Nicaragua, "tajadas" are fried unripened plantain slices and are traditionally served in a fritanga or with fried pork, or on their own on green banana leaves, either with a cabbage salad or fresh cheese.
On Colombia's Caribbean coast, "tajadas" of fried green plantain are consumed along with grilled meats, and are the dietary equivalent of the French-fried potato of Europe and North America.
Tostones / Patacones / Tachinos
 Tostones as they are fried a second time. Tostones are twice-fried plantain patties often served as a side, appetizer, or snack[2]. Plantains are sliced in 4-cm (1.5-in) long pieces and fried in oil. The segments are then removed and individually smashed down either with a bottle's bottom side or with a tostonera to about half their original height. Finally, the pieces are fried again and then seasoned to taste, often with salt. In Cuba, Puerto Rico, Haiti and the Dominican Republic, the tostones are often dipped for about a minute or less in water seasoned with garlic salt. In some South American countries, the name 'tostones' is used to describe this food when prepared at home and also plantain chips (mentioned above), which are typically purchased from a store. In western Venezuela, patacones are very popular. Plantains are again sliced in long pieces and fried in oil, then they are used to make sandwiches with pork, beef, chicken, vegetables, ketchup and mayonnaise. They can be made with unripe "patacon verde" or ripe "patacon amarillo" plantains. Image File history File linksMetadata Download high-resolution version (2608x1468, 2613 KB) Photo taken on October 28, 2006 of plantains frying in a pan. ...
Image File history File linksMetadata Download high-resolution version (2608x1468, 2613 KB) Photo taken on October 28, 2006 of plantains frying in a pan. ...
Fufu de platano Fufu de platano (fufu made from plantain) is a traditional and very popular lunch dish in Cuba. It is a fufu (thick porridge) made by boiling the plantains in water and mashing with a fork. The fufu is then mixed with chicken stock and sofrito, a sauce made from pork lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. Fufu is also a common dish made in Ghana. It is made in a similar fashion as the cuban fufu, but is sometimes combined with cassava. Young women in preparing Fufu in Democratic Republic of Congo Fufu, also spelled foofoo, foufou, or fu fu, is a staple food of West and Central Africa. ...
Sofrito is a Spanish word for a well cooked and fragrant sauce. ...
Yo-Yo In Venezuela, a yo-yo is a traditional dish made of two short slices of fried ripened plantain (see Tajadas) placed on top of each other with local soft white cheese in the middle (in a sandwich-like fashion) and held together with toothpicks. The arrangement is dipped in beaten eggs and fried again until the cheese melts and the yo-yo acquires a deep golden hue. They are served as sides or entrees. This article is about the fruit. ...
These are also known as fried plantain in Belize and Jamaica.
Chifles Chifles is the Spanish Term used in Ecuador and Peru for fried green Plantains sliced (1 or 2 mm thick), it is also used to describe Plantain Chips which are sliced thinner.
Mofongo Popular in the Dominican Republic and Puerto Rico mofongo is made by mashing baked (sometimes fried) plantain in a mortar or food processor with garlic and pork crackling, chicken, shrimp, or beef stock and herbs. The resulting mixture is formed into balls and eaten warm usually with chicken stock or broth.
Alcapurria Alcapurria - A fried mixture of beef, plantains and other vegetables popular in Puerto Rico A puertorrican deep fried dish made from a mix of mashed plantains and yautia,and filled with ground beef. ...
Mangú A traditional dish from the Dominican Republic, consisting of green plantains boiled, mashed and seasoned with butter or oil. It is traditionally eaten for breakfast topped with sauteed onions and accompanied by fried eggs, cheese or salami.
Dodo Plantain is popular in West Africa and especially Nigeria. There, plantain is usually sliced diagonally for a large oval shape, circularly or in little pyramids less than a centimeter thick. This is fried in oil and known as dodo. Western Africa (UN subregion) Maghreb[1] West Africa or Western Africa is the westernmost region of the African continent. ...
Fried plantain is an African dish cooked wherever plantains grow, from West Africa through Central Africa to East Africa. ...
Another Nigerian dish with plantain is roast plantain. A slit is made in the raw plantain (the plantain is unpeeled, so it cooks in its skin) and salt and spices are added (normally hot chili pepper), sometimes onion or garlic is added, then a small amount of oil is put into the slit. Then the plantain is wrapped in foil and put on the fire or on the coals. After a few minutes, the plantain is removed and served with stew.
Ipekere Ipekere is the term used for fried unripe plantains in Nigeria. The plantain is usually thinly sliced and fried in hot oil and has a crunchy texture.
Boli Boli is the term used for roasted plantain in Nigeria. The plantain is usually barbecued/grilled and served with roasted fish, peanuts and a hot palm oil sauce. Very popular as lunch snack in southern and western Nigeria for example Rivers and Lagos states. It is popular among the working class as a quick mid-day meal. This article is about the legume. ...
Matoke Matoke is a plantain dish common in East Africa. The plantains are peeled, wrapped in the plant's leaves and set in a cooking pot (sufuria) on the stalks which have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a couple of hours in water placed in the bottom of the cooking pot. While uncooked, the matoke is white and fairly hard. Cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh leaf. It is then eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat and beef are common).
Ethakka Appam/Pazham Pori Ethakka Appam, Pazham(banana) Boli or Pazham Pori is a term used for fried plantain in the southern Indian state of Kerala. The plantain is usually dipped in sweetened wheat flour batter and then fried in coconut or vegetable oil. It is a very popular snack among Keralites. , Kerala ( ; Malayalam: കേരളം; ) is a state on the Malabar Coast of southwestern India. ...
Aloco Plantains are used in the Ivory Coast dish aloco as the main ingredient. Fried plantains are covered in an onion-tomato sauce, often with a grilled fish between the plantains and sauce.[3] Côte dIvoire (often called Ivory Coast in English; see below about the name) is a country in West Africa. ...
There are very few or no other articles that link to this one. ...
Production trends FAO reports that Uganda was the top producer of plantain in 2005 followed by Colombia. Image File history File links Size of this preview: 800 × 351 pixelsFull resolution (1425 × 625 pixel, file size: 59 KB, MIME type: image/png)This bubble map shows the global distribution of plantain output in 2005 as a percentage of the top producer (Uganda - 9,045,000 tonnes). ...
Image File history File links Size of this preview: 800 × 351 pixelsFull resolution (1425 × 625 pixel, file size: 59 KB, MIME type: image/png)This bubble map shows the global distribution of plantain output in 2005 as a percentage of the top producer (Uganda - 9,045,000 tonnes). ...
Possible meanings: Faro Airport (Portugal) Federation of Astrobiology Organizations Financial Aid Office Food and Agriculture Organization This page expands a three-character combination which might be any or all of: an abbreviation, an acronym, an initialism, a word in English, or a word in another language. ...
References Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ...
is the 224th day of the year (225th in leap years) in the Gregorian calendar. ...
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External links For other uses, see Rome (disambiguation). ...
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