Plantain



Alloco – Ivorian Fried Plantains

Alloco is a Ivorian snack made from fried plantain. It is often served with chilli pepper and onions. It is predominantly popular in the Ivory Coast and the surrounding African nations.

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Atol de Platano – Hot Plantain Beverage

Plantains are firmer and lower in sugar than regular bananas, and while bananas are usually eaten raw, plantains are mostly cooked. You can use green plantain to make tostones, but the riper the fruit, the sweeter the taste of this Caribbean and Latin American cuisine staple. In the case of Atol de Platano, use ripe plantains. You’ll know they are ready to use when the peel turns black. This beverage can be served at any time of day.

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Ethakka Appam – Pazham Pori – Ripe Plantain Fritters

Ethakka appam, pazham (banana) boli or pazham pori are terms used for fried plantain in Kerala. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil. It is a very popular snack among Keralites. This is very similar to pisang goreng (Indonesian for fried bananas), which is a dessert common to Malaysia, Indonesia and Singapore.

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Fufu

Fufu is a staple food of West and Central Africa. It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency.

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Kelewele – Spicy Fried Plantains

Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast

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Matoke – Ugandan Beef and Plantain Stew

Matoke is one of the traditional main dishes in Uganda and can be made with or with the meat.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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