Musa paradisiaca , the plantain (pronounced /ˈplæntən/ ) 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).
The population of North America was first introduced to the banana plantain , and in the United States and Europe "banana" generally 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 regions of Southeast Asia and Oceania, including the (redundant term) Malay Archipelago (modern Indonesia, Malaysia and the Philippines) and Northern Australia.
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. Regions with Plantain crops include the Southern United States, Hawaii, the Caribbean, Central America, Bolivia, Peru, Ecuador, Colombia, Southern Brazil, the Canary Islands, the countries surrounding the Mediterranean Sea, Madeira, Egypt, Cameroon, Ghana, Nigeria, Uganda, Okinawa, Taiwan, India, Indonesia, Malaysia, the Philippines, the Pacific Islands and northern Australia. Farmers grow plantains as far north as Northern California and as far south as KwaZulu-Natal.
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 from Africa to the Caribbean islands and other parts of the Americas.
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 plantain flower is typically eaten raw in vermicelli soups. Thoran is made in Kerala with the end of the bunch (called "Koompu" in Malayalam) and is considered to be highly nutritious. A type of Poriyal (Curry) is made from plantain flowers in Tamil Nadu.
Plantain leaves
Plantain leaves can exceed two meters in length. They are similar to banana leaves but are larger and stronger, thus reducing waste in cooking. In Latin America, plantain leaves are lightly smoked over an open fire which improves storage properties, flavor and aroma. In Venezuela, they are fairly widely available in grocery stores or open air markets and are used as wrappers in Hallacas. In Nicaragua they wrap Nacatamales, as well as Vigoron, Vaho and other dishes. In Peru, El Salvador, Honduras, Costa Rica, Panama, and Colombia, plantain leaves 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. The plantain is the main food source of the Dominican Republic, and is used just as much as, if not more than, rice. Mangu and Sancocho are two signature dishes that revolve around the plantain. Puerto Rican pasteles are made primarily with fresh plantain dough stuffed with pork and then wrapped in plantain leaves which have been softened at the fire. Similarly, in Africa, the plantain leaves are dried and used to wrap corn dough before it is boiled to make Fanti Kenkey, a Ghanaian dish eaten with ground pepper, onions, tomatoes and fish.
Traditionally plantain leaves are used like plates while serving South Indian thali or during Sadya. A traditional southern Indian meal is served on a plantain leaf with the position of the different food items on the leaf having an importance. They also have a religious significance in many Hindu rituals. They add a subtle but essential aroma to the dish. In the Indian state of Kerala, a food preparation called Ada is made in plantain leaves. Plantain leaves are also used in making Karimeen Pollichathu in Kerala. In Tamizh Nadu, the plantain leaf is used to serve food in most of the house during festivals or special occasions.
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. This dish is called Posola in Assamese and a distinct part of Assamese cuisine. In Kerala a thoran is made out of the shoot.
As food
Plantain has been consumed as human food since prehistory. Over the millennia use has evolved of consumption of various parts of the plantain plant.
Steamed, boiled, grilled or fried
In countries such as Trinidad and Tobago, Honduras and Jamaica the plantain is either simply fried, boiled or added to a soup. In Kerala 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 plaintain can be mixed with groundnut paste, pepper, onion and palm oil to make "eto" which is eaten with avocado pear. In the southern United States, particularly in Texas, Louisiana and ], plantains are most often grilled.
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.
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
Drink
Plantain fruit can be brewed into an alcoholic drink.
Chips
Main article: Banana chipsAfter removing the skin, the unripe fruit can be sliced (1 or 2 mm thick) and deep-fried in boiling oil, to produce chips.
This thin preparation of plantain is known as "tostones" in some of Central American and South American countries, platanutres in Puerto Rico and mariquitas in Cuba. In Cuba, the Dominican Republic, Guatemala and Puerto Rico, tostones refers to thicker twice-fried patties (see below).
In Haiti these slices are referred to as "bannan fris". When sliced thinly along the long axis of the fruit, the chips are referred to as "chicharritas" or "mariquitas". Both dishes are very popular as snacks and appetizers.
In Guyana they are called "plantain chips". In Ecuador they are called "chifles".
In Colombia, a rather sweet variant of plantain chips is called "tajadas" or "maduros", while salty, round, thicker variants are usually called "patacones".
Chips fried in coconut oil and s
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