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I've started incorporating these wonderful things in my diet as a replacement for potatoes. I boil them and eat them as a side dish or sometimes make Dominican Mangu. I was wondering though if anyone had other tips on how to use the green plantains
The Cuban place where I eat this serves it with a creamy garlic sauce.
That you make with the plantains when they are still green. If you can set them out on your counter and wait until they are fully ripe, then you can easily peel them, slice them diagonally about 1/2 inch thick, and fry them on medium heat in a skillet with a little butter and olive oil. These will be really sweet and caramelize to nice golden brown if they are fully ripened. Perfect accompaniment to black beans and rice, with the protein of your choice.
A favorite of mine is fish and green banana soup. I don't have an exact recipe, so you can try to figure out the measurements.
Sautee lightly garlic, chopped onion and fresh thyme in oil until the onions are translucent. Don't let the ingredients get dark. Add water to be equal to the amount of soup you'd like. Add cut up green bananas in medium pieces. Big enough for a mouthful.
After the bananas are almost cooked, add fish cut into pieces. You can use red snapper or any fresh ocean fish. After the fish has cooked for a couple of minutes, turn it off and correct for salt. The most important part is Add Fresh LIME juice to taste. Tastes great w/crusty bread.
*I mistook green plantains for green bananas! Leaving the recipe because it is good. Ugh I prefer to eat my plantains ripe and fried. Is it safe to eat green plantains? We always waited for them to ripen before cooking and eating them. *
A favorite of mine is fish and green banana soup. I don't have an exact recipe, so you can try to figure out the measurements.
Sautee lightly garlic, chopped onion and fresh thyme in oil until the onions are translucent. Don't let the ingredients get dark. Add water to be equal to the amount of soup you'd like. Add cut up green bananas in medium pieces. Big enough for a mouthful.
After the bananas are almost cooked, add fish cut into pieces. You can use red snapper or any fresh ocean fish. After the fish has cooked for a couple of minutes, turn it off and correct for salt. The most important part is Add Fresh LIME juice to taste. Tastes great w/crusty bread.
*I mistook green plantains for green bananas! Leaving the recipe because it is good. Ugh I prefer to eat my plantains ripe and fried. Is it safe to eat green plantains? We always waited for them to ripen before cooking and eating them. *
I can't get used to green bananas/plantains in soups. They have a goey consistency and just don't taste like anything. I know Puerto Ricans love them boiled in soups with cilantro and chicken stock, but I don't like them in soups. They are great as tostones (baked/fried chips). The ripe ones are OK fried (called Mariquitas in Cuba) and eaten with plain white rice, but I find it hard to get them just ripe (either too ripe or under ripe).
I love the dominican Mangu which I make often instead of mashed potato, though
Take your greenish plantains (what we call "pintos" in Puerto Rico becaue
they have splotches of lighter green or yellow on the skin and they're
softer to the touch), peel them, and cut them in half right down the
middle... you'll have 2 pieces that look like horns <smile>...
Place them, individually, in a piece of aluminum foil big enough to fold
over and twist the ends... make a deep cut in the platano but not all the
way down... sprinkle a dash of adobo seasoning with pepper on it and put
some queso de bola (Edam cheese) or sharp cheddar cheese in the cut... add a
couple of pats of butter to this (or 3 or 4 if they're big platanos) and
wrap it up... make sure the neds are twisted tight and the top of the
platano with the cheese faces up...
Place the platano packs in a baking pan and cook it at 350 degrees until you
can pierce it with no resistance... just make sure you don't pierce it
straight through or the yummy stuff will leak out... when it's done let it
stand for a few minutes and enjoy!
It sometimes takes 30 minutes, sometimes 45... it all depends on the degree
of ripeness...
You can also cook this on your grill with great results...
Now, if you love pinto plantains, get some to make the stuffing for your
turkey... just make sure it's more green than ripe...
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