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Plantain Banana
Learn about the starchier, heartier relative of the classic banana, the plantain, and its amazing adaptability. This nutrient-dense powerhouse is a mainstay in African, Latin American, and Caribbean cuisines, whether it is baked, boiled, or fried.
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Description
Discover the incredible versatility of the Plantain—the starchier, heartier cousin of the traditional banana. Whether fried, boiled, or baked, this nutritional powerhouse is a staple in Caribbean, African, and Latin American cuisines for a reason!
Unlike sweet dessert bananas, plantains are typically enjoyed as a cooked vegetable. Depending on their stage of ripeness, they offer entirely different culinary experiences. When green (unripe), they have a firm texture and a mild, savory flavor similar to a potato—perfect for making crispy tostones or savory chips. As they turn yellow and eventually black (ripe), their natural sugars develop, creating a soft, sweet, and caramelized delight when pan-fried.
Packed with essential vitamins A, C, and B6, as well as a high dose of potassium and dietary fiber, plantains are as healthy as they are delicious. From hearty stews and mashes to sweet desserts, the plantain is the ultimate “all-rounder” that adds a tropical flair and satisfying texture to any meal.
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