Living In The Future

Plantain in the kitchen!!!!

Plantain( Musa paradisiaca its scientific name) is a major staple food in West and Central Africa, Caribbean regions, Central and South America, some parts of Asia and India. Plantain is a nonseasonal crop available all year long. Plantain classification is sometimes awkward- vegetable for green and fruit for yellow.

Plantain looks like banana, but are quite different from the banana. In countries like Cameroon, Uganda, and Colombia- homes of plantain suppliers- the difference is well known.

Plantain is starchier, longer, and thicker, than the banana; it contains less sugar; it's much more versatile as a cooking ingredient. Usually, plantain is eaten when cooked, because it contains a certain amount of sap that has an undesirable taste.

Calories-wise, plantain is very similar to potato but contains more nutrients. Plantain is a good source of fiber, vitamins A, C and B6, minerals, magnesium, and potassium.

Plantain is richer in potassium than banana. Potassium is known for its many health benefits such as minimizing risks for high blood pressure. New pieces of evidence establish plantain as a key for the prevention of heart complications. One cup of sliced and cooked plantain delivers a potassium loaded with 716 milligrams- around 20% of the DV(Daily Value)(Yeager, p434).

Potassium not only plays a role in reducing risks of cardiovascular diseases, but it's also efficient in minimizing the likelihood of stroke. Additionally, potassium would constitute a good defense against atherosclerosis(hardening of arteries).

Fiber increases fullness and helps manage cholesterol. High fiber may also reduce risks of hemorrhoids and small pouches in our large intestine which has the potential to cause diverticular diseases according to the Mayo Clinic. A good fighter against free radicals, plantain contains a substantial amount of vitamin C- which acts as antioxidants, immune system builder, and tissues repairers for injuries.
The cuisine
Boiled plantain green and/or yellow
Remove the plantain skin using a sharp knife; for hands protection wear gloves when peeling green plantains because of their high content of sap; You can also use cooking oil or kitchen salt to rub around your fingers and palms; pour water in a cooking pot, enough to absorb the green plantain; cook your green plantain for about 30 minutes or more- depending how soft you want it to be- from medium to high temperature. Repeat the same procedures for yellow plantain except that the water in the pot must be a little bit less than the plantain.

Fried Plantain
peel the skin off your plantain, and slice it into small or medium parts; heat your oil in a frying pan-medium to high; adding salt is optional. Make sure your oil is hot before frying; you don't want your plantain to absorb too much oil, therefore the oil has gotten to be ready. Fry your plantain until it has the yellow look; use a perforated ladle to remove your plantain and place your slices inside an absorbing kitchen tower underneath a container. Plantain can be eaten by itself or as a side dish with a soup of your choice( we will discuss this later).

Versatile as a cooking ingredient
Plantain is also made with one of my favors classical dishes from Cameroon called Kondre( Mixed plantain with seasoning, palm oil, spices, and meat of your choice except for poultry).
Plantain DG made with poultry spices, seasoning, and vegetables( carrots, green beans, bell pepper, etc...).
Pounded plantain with small red or black beans is also very tasty. Pounded plantain with varieties of soups and /or egusi pudding.

These nutrition facts are from the FDA and U.S Department of Agriculture

One cup raw plantain has roughly (in recommended daily values) (1, 2):