How to Prepare a Plantain
If you have cooked with the common banana, you are in for a new experience with plantains. Though both are a fruit, and they are in the same "family," think of plantains as the "body builder" sibling to the sweeter, softer banana. Plantains are bigger, firmer, less sweet, and denser than their banana relatives.
What's more, they are generally served as a vegetable in the cuisines wherein they are popular, rather than as a dessert; and are often a staple much like potatoes or pasta in those cuisines. Plantains are usually fried or baked. Learn the basic preparations for green plantains, and two of their most popular finished versions, mariquitas (plantain "chips") and tostones (twice-cooked plantain slices).
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Things You'll Need
- Sharp knife
- Frying pan
- Cooking oil
- Tostonera (for flattening tostones slices)
- Salt (for seasoning)
- Garlic powder, optional (for seasoning)
Instructions
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Preparing the green plantain for cooking
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1
Cut the tips off both ends of the plantain.
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2
Make three to four lengthwise slices from one end to the other.
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3
To prevent staining hands, peel the skin under running water.
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4
Peel the skin from the flesh sideways in strips in the same manner as one peels the sweeter, smaller banana fruit.
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5
Cut the peeled plantain in half crosswise.
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6
Either thinly slice lengthwise to prepare mariquitas, or slice crosswise to prepare tostones.
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7
Fry strips until crisp. Fry slices until semi-soft.
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8
Lightly salt strips and serve when cool.
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9
Flatten slices and refry until browned for tostones. Salt and serve.
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1
Tips & Warnings
Green plantains are unripe and very hard. These are usually sliced into slivers and deep fried to make mariquitas (plantain chips), fried twice to make tostones (twice-fried green plantains), or boiled and added to stews and soups.
Mariquitas are a more nutritious and delicious alternative to potato chips.
Ripen green plantains by storing them at room temperature and out of direct sunlight, turning them daily.
