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Green plantains, how to cook

by (716)
Updated about 3 hours ago
Created April 12, 2012 at 1:08 AM

I was wondering if anyone knew how to cook green plantains. And also...if it comes to boiling vs cooking in oil, as it usually does with potatoes, which would be the way to maximize retention of nutrients. Thanks again for the input!!

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2626 · July 20, 2013 at 2:46 AM

Why do you want to cook green plantains specifically?

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3521 · April 21, 2012 at 6:49 PM

I am guessing if they are really well cooked they shouldn't pose a problem. Maybe you should try boiling them first and then frying them?

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18 Answers

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10 · July 12, 2013 at 11:29 PM

Here we go, from a true Puerto Rican. "Tostones" require the green, green plantains. Peel, cut in 1-inch thick chunks (diagonal cuts to make easier to flatten), soak in water, salt and crushed garlic for 15 mins, then fry in vegetable oil for ~7 min at 300-325F (start w oil at 350 to allow for drop in temp when adding the chunks). Take out and flatten on a sauce plate or other hard surface with a wooden spoon while warm. Dip flatten pirces in the salt water again and fry a second time at 375F for another several minutes or until golden and crisp texture noted. Pull out, blot dry excess oil in paper towel, and they are ready to go. Seasoning is up to your creative self. Most just sprinkle salt, but you can also add garlic powder or apply a little butter as well. Bon appetite...

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468 · April 21, 2012 at 5:24 PM

Does anyone have trouble with eating the plantains too green? I just noticed this entry:

NOTE: Unripe plantains, like unripe bananas, contain proteins that inhibit the actions of amylase, an enzyme required to digest starch and other complex carbohydrates. http://www.worldhealthyfoods.com/plantain (I saw this skimming the web...don't know how legit this website is).

Perhaps this is why more traditional cultures ate the plantains nearly black (really ripe)?

I must add, although the unripe plantains fried up in coconut oil really nicely, I've been in gastric distress for two days. :(

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3521 · April 21, 2012 at 6:49 PM

I am guessing if they are really well cooked they shouldn't pose a problem. Maybe you should try boiling them first and then frying them?

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2913 · April 12, 2012 at 1:48 PM

I've never boiled them but I use the green plantains to make jibaritos, which is basically like a steak sandwich with plantains instead of bread. Peel them, slice them in thin strips, pan fry in fat of choice (I use Kerrygold), smash them so they're flat and fry them again. Then I add mayo, tomatos, lettuce and tenderized and seasoned grilled steak. So yummy!

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1467 · April 12, 2012 at 9:26 AM

In West Africa we dont eat it green. We boil it and eat it with a new stew. It's yummy. OR

We fry it in oil or grill it and eat it with fish.. It's so versatile.

You can literally eat it any way you want. I find that I don't like it green as it's not as tasty but that's probably just what I am used to.

One of the best meals I ever had was in Colombia where it was ripe plantain baked with stewed vegetables and some cheese. (It was in my Vegetarian days so it was sans meat).

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1076 · April 12, 2012 at 7:26 AM

A classic South American/Carribean treatment is to cut peeled plantain into medallions, fry them in oil until just coloured, take them out, mash them flatter, then refry until crispy.

A nice African treatment is to cut peeled plantain into chunks. Then marinate the chunks in lime or lemon juice with chili and ginger. Then fry the chunks in red palm oil. NOM.

You can also sub plantain in for potato in curries, or bake it.

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1363 · April 12, 2012 at 1:23 AM

So, this isn't specifically for green plantains...but I'm pretty lazy and like to do things the most efficient way possible. If you cook green plantains and do it like all the websites all over the internet recommend then you are going to be flipping and smashing and spending a lot of time over the skillet and not getting full. That's no fun.

Here's how I do it:

I let my plantains start to turn black (but still mostly yellow), till they are pretty soft. Then I cook them one of two ways, both basically the same:

1) I cook a big pan of bacon, then leave the grease in it and cut up a couple plantains fairly thin (but not super thin), then I bake them in the bacon grease next to another couple slices of bacon, they usually are done a couple minutes after the bacon is ready.

2) Same deal, but I just smear a bunch of coconut oil on a pan and cook them in that. One caveat to doing this way is the type of coconut oil you buy. I bought this cheap brand at a grocery store a few weeks ago and it all evaporated at 350 and the plantains stuck to the pan really bad. The Nutiva brand doesn't do this and doesn't have the sticking issues.

Before paleo I didn't know what plantains were, now they are my favorite food.

Also there is a lot of variation in brands. Turbana is my favorite.

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0 · December 06, 2013 at 3:39 PM

Does anyone else find their plantains always come out very dry? I usually put green or yellow ones in microwave without peels, but even in the slow cooker (only done with green ones), they come out so dry that they are hard to swallow. What am I doing wrong? Is some kind of oil necessary? Or do I need to use black plantains?

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0 · December 06, 2013 at 3:39 PM

Does anyone else find their plantains always come out very dry? I usually put green or yellow ones in microwave without peels, but even in the slow cooker (only done with green ones), they come out so dry that they are hard to swallow. What am I doing wrong? Is some kind of oil necessary? Or do I need to use black plantains?

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0 · August 28, 2013 at 9:52 PM

The green green plantains can be boiled and eaten with olive oil drizzled over it. You can also make it in a Puerto Rican stew with other types of roots, of which I'm still looking into if I can have on this new life style of eating. I was also raised with a dish called Pastelon. It's basically a Latin version of lasagna made with the ripest of the plantain, seasoned ground beef and scrambled eggs (used to bind it together). There are many variations that are used with cheese and even spaghetti sauce but to follow is the simplest way that I love it. Slice the yellow to almost black plantains (the darker the sweeter) in half and then lengthwise strips (not too thin), fry them in oil of preference. Place aside. Prepare seasoned chopped meat. Scramble a few eggs and place aside. Coat a baking dish with a non-stick oil of your choice and begin layering the plantains and prepared chopped meat. Once you have it all layered, pour the eggs over the entire dish. You may need more eggs depending on the size of your pan and layers. Bake on 350 for about 20 minutes. Enjoy!

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3979 · July 20, 2013 at 2:33 AM

I just did this today: http://www.avartsycooking.com/2010/01/boiled-plantains/

Don't forget to wash them before you do anything!

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0 · July 20, 2013 at 1:53 AM

I'm going to try PPort way of cooking the plantains (green)I like the yellow ones too but today I wanna try new color? whats a black plantains I see the tag say bake me if I'm Black? (Is that the ones that look really old?)

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1804 · April 12, 2012 at 1:51 PM

I made these last night! My first time cooking them and they were delicious.

Cut the skin off then slice them 3/4 inches thick. Fried them in cocount oil - 3 minutes on each side. Took out of pan and let cool for 2 minutes on a paper towel. Smashed each platain slice flat with a wooden spoon. Returned to frying pan for 1 minute on each side. Seasoned with salt, pepper, and minced onion - DELCIOUS.

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8979 · April 12, 2012 at 6:26 AM

Oh Gosh, if you have to eat the carbs, fry them in coconut oil. http://latinfood.about.com/od/beginnerrecipes/r/tostones.htm

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180 · April 12, 2012 at 4:13 AM

A couple of recipes. One for green plantains and one for ripe.

http://heavenhealth.wordpress.com/2011/11/12/plantain-chips/ http://heavenhealth.wordpress.com/2012/04/01/citrus-baked-plantains/

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0 · April 12, 2012 at 3:20 AM

I peel the plantain and then microwave on high for 2 minutes. I microwave green plantains and ripe plantains the same way.

I sometimes eat plantains with strawberries and shredded coconut for dessert; I also substitute a cooked plantain instead of a banana in a smoothie that also has raw egg yolks, coconut oil, shredded coconut, and frozen fruit.

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41471 · April 12, 2012 at 2:54 AM

Boiling extracts vitamins and minerals from food, so stick with a saute. Diced and sauteed in some coconut oil is good.

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-4 · July 10, 2013 at 1:36 AM

NOBODY GAVE ME THE ANSWER I WAS LOOKING FOR. WHERE ARE THE COOKS OUT THERE. I NEED TO KNOW HOW DO YOU COOK GREEN GREEN GREEEN GREEN GREEN GREEN GREEN GREEN PLANTAINS? I KNOW HOW TO COOK YELLOW PLANTAINS, I fry them in butter or margarine and add syrup. ARE THERE ANY "GOOD COOKS/CHEFS" out there?

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