Cooking banana

Cooking bananasare a group ofbananacultivarsin thegenusMusawhose fruits are generally used incooking. They are not eaten raw and are generallystarchy.Many cooking bananas are referred to asplantainsor 'green bananas'. Inbotanicalusage, the term "plantain" is used only fortrue plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to theAAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups isMusa×paradisiaca.Fe'i bananas(Musa×troglodytarum) from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America.Members of the genusMusaare indigenous to the tropical regions of Southeast Asia and Oceania.Bananas fruit all year round, making them a reliable all-season staple food.
Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough.
Plantains contain morestarchand lesssugarthan dessert bananas, so they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes. Green plantains can also be boiled and pureed and then used as thickeners for soups.The pulp of green plantain is typically hard, with the peel often so stiff that it must be cut with a knife to be removed.
Mature, yellow plantains can be peeled like typical dessert bananas; the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled.
Plantains are astaple foodin the tropical regions of the world, ranking as the tenth most important staple food in the world.As a staple, plantains are treated in much the same way as potatoes, with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling, or frying.
Since they fruit all year, plantains are a reliable staple food, particularly indeveloping countrieswith inadequate food storage, preservation, and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of thecaloric requirementsfor over 70 million people.Plantain plantations are vulnerable to destruction by hurricanes, becauseMusaspp. do not withstand high winds well.
An average plantain provides about 920 kilojoules (220 kilocalories) offood energyand is a good source of potassium and dietary fiber.The sap from the fruit peel, as well as the entire plant, can stain clothing and hands, and can be difficult to remove.
Carl Linnaeusoriginally classified bananas into two species based only on their uses as food:Musa paradisiacafor plantains andMusa sapientumfor dessert bananas. Both are now known to behybridsbetween the speciesMusa acuminata(A genome) andMusa balbisiana(B genome). The earlier published name,Musa×paradisiaca, is now used as the scientific name for all such hybrids. Most modern plantains are steriletriploidsbelonging to theAAB Group, sometimes known as the "Plantain group". Other economically important cooking banana groups include theEast African Highland bananas(Mutika/Lujugira subgroup) of theAAA Groupand the Pacific plantains (including the Popoulo, Maoli, and Iholena subgroups), also of the AAB Group.
Pisang goreng("fried banana" in Indonesian and Malay) is a plantain snack deep-fried incoconut oil.Pisang gorengcan be coated in batter flour or fried without batter. It is a snack food mostly found in Indonesia, Malaysia, Singapore and Brunei.
Ethakka appam,pazham(banana)boliorpazham poriare terms used for fried plantain in the state ofKerala, India. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil, similar to pisang goreng. It is also known asbajjiin Southern Indian states, where it is typically served as a savory fast food.
Aritikaya kura, orvepuduare terms used for deep fried or cooked plantain dish in the state ofAndhra Pradesh, India. Plantain is known asRaw BananaorAritikayain this part of southern India. It is usually served with steamed white rice and maybe accompanied with plain curd or yogurt. It is usually a favourite dish to be served in weddings and other occasions.
In thePhilippines, fried bananas are also served witharroz a la cubanaand is frequently characterized as one of its defining ingredients.
Plantains are used in theIvory Coastdishalocoas the main ingredient. Fried plantains are covered in an onion-tomato sauce, often with a grilled fish between the plantains and sauce.
Boliorboleis the term used for roasted plantain inNigeria. The plantain is usually grilled and served with roasted fish, ground peanuts and a hotpalm oilsauce. It is a dish native to the Yoruba people of Western Nigeria. It is popular among the working class as an inexpensive midday meal.
Plantain is popular in West and Central Africa, especiallyCameroon,Democratic Republic of Congo,Bénin,GhanaandNigeria; when ripe plantain is fried, it is generally calleddodo("dough-dough").The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color. The diagonal slice maximizes the surface area, allowing the plantain to cook evenly.Fried plantain can be eaten as such, or served with stew or sauce.In Ikire, a town in Osun State in southwestern Nigeria, there is a special way of preparing fried plantain known asDodo Ikire. This variation of Dodo (Fried Plantain) is made from overripe plantain, chopped into small pieces, sprinkled with chili pepper and then fried in boiling point palm oil until the pieces turn blackish. The fried plantains are then stuffed carefully into a plastic funnel and then pressed using a wooden pestle to compress and acquire a conical shape when removed.
InGhana, the dish is calledkeleweleand can be found as a snack sold by street vendors.Though sweeter and spicier variations exist, kelewele is often flavored with nutmeg, chili powder, ginger and salt.
In the Western hemisphere,tostones(also known asbanann pezein Haiti,tachinosorchatinosin Cuba, andpataconesin Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela) are twice-fried plantain fritters, often served as a side dish, appetizer or snack. Plantains are sliced in 4 cm (2 in) long pieces and fried in oil. The segments are then removed and individually smashed down to about half their original height. Finally, the pieces are fried again and then seasoned, often with salt. In some countries, such as Cuba, Puerto Rico and the Dominican Republic, thetostonesare dipped inCreole saucefrom chicken, pork, beef, or shrimp before eating.In Haiti,bannann pezeis commonly served withpikliz, a slaw-like condiment made with cabbage, onions, carrots andscotch bonnet peppers.In Nicaragua, tostones are typically served with fried cheese (Tostones con queso) and sometimes with refried beans. While the nametostonesis used to describe this food when prepared at home, in some South American countries the word also describesplantain chips, which are typically purchased from a store.
In western Venezuela, much of Colombia and the Peruvian Amazon,pataconesare a frequently seen variation oftostones. Plantains are sliced in long pieces and fried in oil, then used to make sandwiches with pork, beef, chicken, vegetables and ketchup. They can be made with unripepatacon verdeor ripepatacon amarilloplantains.
Chiflesis the Spanish term used in Peru and Ecuador for fried green plantains sliced1–2 mm (1⁄32–3⁄32in) thick; it is also used to describe plantain chips which are sliced thinner.In Nicaragua, they are called "tajadas" and are sliced thinly the long way. They are commonly served alongside many dishes, includingfritanga, and sold in bags by themselves.
In Honduras, Venezuela and Central Colombia, fried ripened plantain slices are known astajadas. They are customary in most typical meals, such as the Venezuelanpabellón criollo. The host or waiter may also offer them asbarandas(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. The same slices are known asamarillosandfritos madurosin Puerto Rico, Cuba, and the Dominican Republic respectively. In Panama,tajadasare 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,tajadasare fried unripened plantain slices, and are traditionally served at afritanga, with fried pork or carne asada, or on their own on green banana leaves, either with a cabbage salad or fresh or fried cheese.
On Colombia's Caribbean coast,tajadasof fried green plantain are consumed along with grilled meats, and are the dietary equivalent of the French-fried potatoes/chips of Europe and North America.
After removing the skin,madurocan be sliced (between3 and 20 mm or1⁄8–25⁄32in thick) and pan-fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico bakedplátanos madurosare usually eaten for breakfast and served with eggs (mainly an omelet with cheese), chorizo or bacon. Only salt is added to green plantains.
Tacacho is a roasted plantain Amazonian cuisine dish from Peru. It is usually servedcon cecina, with bits of pork.
In Venezuela, a yo-yo is a traditional dish made of two short slices of fried ripened plantain (seeTajada) 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.
In Puerto Rico fried plantains are served in a variety of ways as side dishes, fast foods, and main course. An alternative to tostones are arañitas (little spiders). The name comes from the grated green and yellow plantain pieces forming little legs that stick out of the fritter itself, which ends up looking like a prickly spider on a plate.Alcapurriasare a traditional snack with masadoughmade from grated green banana,yautía, seasoned with lard,annattoand stuffed withpicadillo. Alcaparrado de plátano have additional grated plantain added to the masa.Mofongois a beloved dish on the island celebrating a blend of cultures making it one of Puerto Ricos most important dishes. Plantains are fried once and mashed with garlic, fat (butter, lard or olive oil),chicharrónorbacon, andbrothit is then formed into a ball and eaten with other meats, soup, vegetables or alone. Puerto Ricanpiononosare sweet and savory treats made with a combination of fried yellow plantains, cheese, picadillo, and beaten eggs. The result is sweet plantain cups stuffed with a cheese, ground beef and fluffy egg filling. Ralleno de plátano are the sweet plantain verson ofpapa rellenavery popular  street food and  incuchifritos.
Eto is a Ghanaian traditional dish made from boiled and mashed yam or plantain and typically savored with boiled eggs, groundnut (peanuts) and sliced avocado.For the plantain option called 'Boodie eto', the plantain can be used unripe, slightly ripe or fully ripe. Culturally, eto was fed to a bride on the day of her marriage, but is now a popular dish enjoyed outside of special occasions as well.
A traditionalmangúfrom the Dominican Republic consists of peeled and boiled green plantains, mashed with hot water to reach a consistency slightly stiffer than mashed potatoes. It is traditionally eaten at breakfast, topped with sautéed red onions in apple cider vinegar and accompanied by fried eggs, fried cheese or fried bologna sausage, known as Dominican salami.
Plantain porridge is also a common dish throughout the Caribbean, in which cooking bananas are boiled with milk, cinnamon, and nutmeg to form a thick porridge typically served at breakfast.
In Uganda, cooking bananas are referred to asmatookeormatoke, which is also the name of a cooking banana stew that is widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specificallyEast African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (asufuria) on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, thematokeis white and fairly hard, but cooking turns it soft and yellow. Thematokeis then mashed while still wrapped in the leaves and is served with a sauce made of vegetables, ground peanuts, or some type of meat such as goat or beef.
Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas or plantains in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote. Cayeye are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. Most popular is Cayeye with fresh cheese, avocado and fried egg on top.
Funche criollo, is a dish severd for breakfast or dinner and vary on ingredients. Breakfast funche is made with coconut milk, butter, milk, sugar, cornmeal, sweet plantains, and topped with cinnamon, honey, nuts and fruit. The typically dinner version includes plantains green or yellow boiled in broth, butter,sofritoand mashed withtaro, cornmeal, oryams. This is a typical dish from Puerto Rico and can be traced back to theTainosandAfrican slave trade.
In Puerto Rico,mofongois made by mashing fried plantains in a mortar with chicharrón or bacon, garlic, olive oil and stock. Any meat, fish, shellfish, vegetables, spices, or herbs can also be added. The resulting mixture is formed into cylinders the size of about two fists and eaten warm, usually with chicken broth.Mofongo rellenois topped with creole sauce rather than served with chicken broth. Creole sauce may contain stewed beef, chicken or seafood; it is poured into a center crater, formed with the serving spoon, in themofongo. Grated green bananas and yautias are also used to form masa, a common ingredient for dishes such as alcapurria, which is a type of savory fritter.
Fufude platanois a traditional and very popular lunch dish in Cuba, and essentially akin to the Puerto Rican mofongo. It is afufumade by boiling the plantains in water and mashing with a fork. Thefufuis then mixed with chicken stock andsofrito, a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. The texture of Cubanfufuis similar to themofongoconsumed in Puerto Rico, but it is not formed into a ball or fried.Fufuis also a common centuries-old traditional dish made in Côte d'Ivoire, Ghana, Nigeria, Cameroon and other West & Central African countries. It is made in a similar fashion as the Cubanfufu, but is pounded, and has a thick paste, putty-like texture which is then formed into a ball. West Africanfufuis sometimes separately made with cassava, yams or made with plantains combined with cassava.
While cooking bananas are starchier and often used in savory dishes as a result, many Philippine desserts also use cooking bananas as a primary ingredient, such as:
In Ecuador, plantain is boiled, crushed, scrambled, and fried intomajado. This dish is typically served with a cup of coffee and bistek, fish, or grated cheese. It is a popular breakfast dish. Majado is also used as a base to preparetigrilloandbolones. To prepare tigrillo, majado is scrambled with pork rind, egg, cheese, green onions, parsley, and cilantro. To prepare bolones, majado is scrambled with cheese, pork rind, or a mixture of both. The resulting mixture is then shaped into a sphere which is later deep-fried. Both tigrillo and bolones are typically served with a cup of coffee.
After removing the skin, the unripe fruit can be sliced thin anddeep friedin hot oil to produce chips. This thin preparation of plantain is known astostones,pataconesorplataninasin some of Central American and South American countries,platanutresinPuerto Rico,mariquitasorchicharritasinCubaandchiflesinEcuadorandPeru. In Cuba, theDominican Republic, Guatemala,Puerto RicoandVenezuela,tostonesinstead refers to thicker twice-fried patties (see below). InCuba, plantain chips are calledmariquitas. They are sliced thinly, and fried in oil until golden colored. They are popular appetizers served with a main dish. InColombiathey are known asplatanitosand are eaten withsuero atollabueyas a snack.Tostadarefers to a green, unripe plantain which has been cut into sections, fried, flattened, fried again, and salted. These tostadas are often served as a side dish or a snack. They are also known astostonesorpataconesin many Latin American countries. InHonduras, banana chips are calledtajadas, which may be sliced vertically to create a variation known as plantain strips.
Chips fried incoconut oiland sprinkled with salt, calledupperiorkaya varuthathu, are a snack inSouth Indiain Kerala.They are an important item insadya, a vegetarian feast prepared during festive occasions in Kerala. The chips are typically labeled "plantain chips" when they are made of green plantains that taste starchy, likepotato chips. InTamil Nadu, a thin variety made from green plantains is used to make chips seasoned with salt, chili powder andasafoetida. In the western/central Indian languageMarathi, the plantain is calledrajeli kela(figuratively meaning "king-sized" banana), and is often used to make fried chips.
In South-west, Nigeria, unripe plantains are also dried and ground into flour which is referred to as Elubo Ogede. it is considered as a healthy and nutritious food among the Yoruba's.
In southern India, dried plantain powder is mixed with a little bit of fennel seed powder and boiled in milk or water to make baby food to feed babies until they are one year old.
In Peru, plantains are boiled and blended with water, spices, and sugar to makechapo.InKerala, ripe plantains are boiled withsago,coconut milk, sugar and spices to make a pudding.
ThePhilippinesuniquely processessaba bananasintobanana ketchup. It was originally invented inWorld War IIas a substitute for tomato ketchup.
Plantain is 32%carbohydrateswith 2%dietary fiberand 15%sugars, 1%protein, 0.4%fat, and 65% water, and supplying 510 kilojoules (122 kilocalories) offood energyin a100-gram (3+1⁄2-ounce) reference serving (table). Raw plantain is an excellent source (20% or higher of theDaily Value, DV) ofvitamin B6(23% DV) andvitamin C(22% DV), and a good source (10–19% DV) ofmagnesiumandpotassium(table).
Containing littlebeta-carotene(457 micrograms per 100 grams), plantain is not a good source ofvitamin A(table).
The following table shows the nutrient content of raw plantain and other major staple foods in a raw form on adry weight basisto account for their different water contents.
Plantain and banana allergies occur with typical characteristics offood allergyorlatex fruit syndrome,including itching and mild swelling of the lips, tongue, palate or throat, skin rash, stomach complaints oranaphylactic shock. Among more than 1000 proteins identified inMusaspecies were numerous previously described protein allergens.