Vegetable

Plantain

Also called green plantain, maduro, cooking banana

A starchy banana cooked, not peeled and eaten raw. Green is savoury; black-ripe is sweet.

Origin

Southeast Asia via Africa and the Caribbean.

Flavour

Potato-like when green; caramel when ripe.

How to use it

Peel with a knife. Fry, boil or mash. Do not treat it like a Cavendish banana.

Storage

Counter. Green stays savoury longer in the fridge.

Recipes using it

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