Plantain belongs to the same family with banana, but they are starchier and lower in sugar.
Unlike bananas, plantains are usually not eaten raw, probably because of the high starch content. In fact, plantains are treated more like vegetables than fruit.
The plantain fruit may have originated from Eastern Asia and forms a great part of the diet and meal plan in most tropical countries.
Plantains are more versatile than bananas in what can be done with them. Plantains can be boiled, fried, baked or even steamed.
VARIOUS PLANTAIN RECIPES FROM AFRICA
- TOTSTONES (Ghana and Nigeria)
This recipe is originally Caribbean but it is now popular in many African countries, especially Ghana and Nigeria.
To make tostones, slices of unripe plantains are fried, flattened and then fried again.
Things you need to make tostones:
a. Unripe plantain
b. Meat pounder or a fork
d. Frying oil
a. Cut off the edges of your plantain and use a knife to slice open the peel vertically in such a way that it does not cut into the plantain itself.
b. Cut your plantains into medium slices of whatever shape you desire. Preferably circles.
c. Put a few pieces of plantain into the oil so they do not stick together.
d. Fry for about 3 minutes until golden and bring them out of the oil and unto a clean towel to drain the oil (the plantains will be cooked by now)
e. Use your meat pounder or fork to smash the Plantain. Be careful not to let it fall apart.
f. When you are done with this, fry them in the oil till they are crispy, sprinkle salt on them and leave to cool.
2. KELEWELE (Ghana)
This is a local Ghanaian recipe of spicy fried plantains. Kelewele is sold as street food in Ghana and as sides in restaurants and parties.
i. Ripe plantain
1. Cut your Plantain into diagonal pieces or into squares.
2. Wash your ginger, garlic, onions, pepper and blend them in a food processor.
3. Mix in your spices.
4. Pour in the cut plantain pieces into the mixture and stir evenly.
5. Fry the well-coated Plantain in medium heat until brown.
3. MOSA (Nigeria)
Plantain Mosa is a Nigerian finger food usually part of the small chops package served at events. Mosa is often mistaken for plantain puff-puff.
Ingredients for preparing Mosa:
a. Overripe plantain
b. All-purpose flour
e. Water (optional)
1. Mash the Plantain in a bowl till smooth.
2. Mix in flour, salt and pepper and mix.
3. If the batter is too thick, add a little water. If not, water is not needed.
4. Fry in small balls till golden brown.
4. PLANTAIN PUFF-PUFF
Plantain PUFF-PUFF is similar to Mosa. It is the same steps for making PUFF-PUFF but only with a twist of Plantain. Some people, however, prefer to make this delicacy with oats or wheat flour and not regular flour because of its unique taste and thickness.
Ingredients for making plantain puff-puff:
a. Overripe plantain
b. Regular flour/wheat flour/oats
d. Warm water
1. Mash the overripe plantain in a bowl or you can blend it to avoid the stress.
2. Mix in every other ingredient.
3. Add in the yeast and warm water till you have a perfect batter.
4. Cover the batter for at least one hour to rise.
5. Fry till desired colour is achieved.
5. SESE PLANTAIN (Cameroon)
Sese plantain is a Cameroonian plantain porridge dish commonly called turning plantains.
Sese plantain ingredients:
a. Ripe plantain
c. Palm oil
f. Seasoning cubes
g. Bitter leaf
1. Season your meat and cook till tender make sure there is leftover meat stock in the pot.
2. Cut your Plantain into thick slices.
3. Pour it into the pot with meat and meat stock and boil for 10 minutes or so.
4. Add the crayfish, palm oil and any additional seasoning with salt to taste and let it boil.
5. Finally add the washed bitter leaf and let it simmer for about 10 minutes.
6. TATALE (Ghana)
This is a Ghanian plantain recipe somehow similar to pancakes.
Ingredients for making tatale:
a. Ripe plantain
d. Palm oil
h. Frying oil
1. Blend your plantain into a very fine batter and mix chopped onions, peppers and ginger into mix and add salt to taste
2. Add your palm oil and ground spices into mashed plantain mix.
3. Mix in your flour and let the mixture rest for 30 minutes.
4. Pour very little oil into a pan and heat on medium-high for five to ten minutes.
5. Pour the plantain mixture into a pan of hot oil to make one plantain cake in little quantities.
6. Fry on each side for about three to four minutes until golden brown.
7. Place it in a clean sheet or sieve to drain the oil.
7. BOLI (Nigeria)
Popularly known as Boli and Epa (roasted plantain and groundnut) is a Nigerian dish native to the Yoruba people. It is also called Bole and can be served with fish, roasted yam, sauce and groundnut. It is a very easy dish to make.
Ingredients for making boli:
a. Ripe or unripe plantain
1. Peel the plantain and set it on the skillet to roast.
2. Let each side roast for about 5 minutes each.
3. Take the boli off the skillet and set in a plate.
8. GIZDODO (Nigeria)
Gizdodo is a Nigerian recipe of fried plantain and fried gizzard mixed in fried sauce.
Ingredients for making Gizdodo:
a. Ripe plantain
c. Blended pepper
1. Boil your gizzard and fry when ready. Then set aside.
2. Peel your plantain and cut into squares or diagonally. Set it aside also.
3. Put little oil into a pan and when it is hot, pour the blended pepper into it and fry. Add seasoning and salt. Cover the pepper and allow to simmer.
4. Add in your fried gizzard and cook for 10 minutes.
5. Add in your fried dodo together with your chopped up vegetables and onions.