C
Cara Beth
Guest
My efforts to cook them have not been successful. I'm looking for a way other than fried. I have made this a personal challenge. So far no success. Please help!!
- Home
- Forums
- Discuss Hobbies: Electronics, Cars, Sports, & More
- General Hobbies: Outdoors, Home & Garden, Artistic
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
S
Sharon216
Guest
Well other than fried you can make them in boiling water. Just peal them and put them in a pot of water, add a little salt, let it cook and eat...
It taste so damn good!!
It taste so damn good!!
M
mckohtz
Guest
In Fiji they bake them in the fire pit like potatoes but you don't have to put foil wrap on them!
sxcbabii_92
New member
PLANTAIN NUT BAKE
three bananas
two plantain
2 oz pecan chips
1/2 cup orange juice
1/2 tsp lime juice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar (w/ Splenda)
Preheat oven to 425 degrees
Pour orange juice into blender slowly add bananas and plantain. Once bananas and plantains are pureed, add sugar, nutmeg and cinnamon. Add pecans to batter. Place in loaf or small cake pan.
Bake 30 minutes or until plantain is done; it will be soft.
Spoon over rice to add zest to a plain side dish.
~~~~~~~~~~~~~~~~~~~~~~
CANDIED PLANTAINS
Belongs to the banana family.
2 lg. ripe plantains (all black)
3/4 stick butter
1 c. maple syrup
1 1/2 tsp. cinnamon
Melt butter in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball, about 30 minutes. Turn frequently.
May be served as garnish for pork, chicken or turkey. May be varied by toasting bread and dipping in syrup for breakfast or lunch.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
PLANTAIN DESSERT, TANZANIA
3 whole ripe plantains
1 1/2 tbsp. sugar
1/8 tsp. salt
1/2 tsp. cardamom or another flavor
1 1/2 c. coconut milk
Peel the plantain and cut in half, lengthwise. Remove inner lining in the middle. Cut in half horizontally making 4 pieces from each fruit. Wash in cold water.
Put foil in a cooking pan, place in the fruit, cut side up, and put in the milk. Bring to boil; reduce heat to simmer, then add sugar, salt and flavoring.
The fruit must be covered with milk at all times, but do not cover the pan. When done, the milk will be thickened and brown in color. This may be served either warm or cold, two pieces per person.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PLANTAINS CONES - PIONONOS
3 lg. ripe plantains
Vegetable oil for pan frying
2 eggs
1/4 tsp. salt
1 tbsp. flour
1 tbsp. water
2/3 c. Cheddar cheese, shredded
Peel plantains and cut each into 4 slices, lengthwise. Heat oil in a frying pan and brown slices rapidly. Drain on absorbent paper and cool slightly. Roll each slice into a cone and secure with wooden picks.
Beat eggs and salt lightly. Blend flour and water and mix with beaten eggs. Stuff the cones with the shredded cheese and cover stuffing with egg beaten.
Fry in hot oil, with stuffing downward, until egg is golden brown. Remove and drain on absorbent paper. Remove picks before serving. Note: cheese can be substituted by any cooked meat filling.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
three bananas
two plantain
2 oz pecan chips
1/2 cup orange juice
1/2 tsp lime juice
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar (w/ Splenda)
Preheat oven to 425 degrees
Pour orange juice into blender slowly add bananas and plantain. Once bananas and plantains are pureed, add sugar, nutmeg and cinnamon. Add pecans to batter. Place in loaf or small cake pan.
Bake 30 minutes or until plantain is done; it will be soft.
Spoon over rice to add zest to a plain side dish.
~~~~~~~~~~~~~~~~~~~~~~
CANDIED PLANTAINS
Belongs to the banana family.
2 lg. ripe plantains (all black)
3/4 stick butter
1 c. maple syrup
1 1/2 tsp. cinnamon
Melt butter in heavy aluminum or iron skillet. Add syrup and plantains. Sprinkle with 1/2 teaspoon cinnamon. Cook 5 minutes. Turn with an icing spatula. Sprinkle other 1/2 teaspoon cinnamon. Cook on low to medium heat until syrup forms soft ball, about 30 minutes. Turn frequently.
May be served as garnish for pork, chicken or turkey. May be varied by toasting bread and dipping in syrup for breakfast or lunch.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
PLANTAIN DESSERT, TANZANIA
3 whole ripe plantains
1 1/2 tbsp. sugar
1/8 tsp. salt
1/2 tsp. cardamom or another flavor
1 1/2 c. coconut milk
Peel the plantain and cut in half, lengthwise. Remove inner lining in the middle. Cut in half horizontally making 4 pieces from each fruit. Wash in cold water.
Put foil in a cooking pan, place in the fruit, cut side up, and put in the milk. Bring to boil; reduce heat to simmer, then add sugar, salt and flavoring.
The fruit must be covered with milk at all times, but do not cover the pan. When done, the milk will be thickened and brown in color. This may be served either warm or cold, two pieces per person.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PLANTAINS CONES - PIONONOS
3 lg. ripe plantains
Vegetable oil for pan frying
2 eggs
1/4 tsp. salt
1 tbsp. flour
1 tbsp. water
2/3 c. Cheddar cheese, shredded
Peel plantains and cut each into 4 slices, lengthwise. Heat oil in a frying pan and brown slices rapidly. Drain on absorbent paper and cool slightly. Roll each slice into a cone and secure with wooden picks.
Beat eggs and salt lightly. Blend flour and water and mix with beaten eggs. Stuff the cones with the shredded cheese and cover stuffing with egg beaten.
Fry in hot oil, with stuffing downward, until egg is golden brown. Remove and drain on absorbent paper. Remove picks before serving. Note: cheese can be substituted by any cooked meat filling.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If they are more than 93-percent green on the outside, you can slice and fry them exactly like potato-based fries, except you won't need to blanch. Chips of these are also nice. One advantage of plantains, is that they don't have as many blemishes as potatoes.
The yellowish (outside) ones can be treated more like bananas. I've personally tried eating these kind raw, and I must say, they just taste like bananas; maybe a little starchy, but you can digest them. Maybe you could try roasting.
The yellowish (outside) ones can be treated more like bananas. I've personally tried eating these kind raw, and I must say, they just taste like bananas; maybe a little starchy, but you can digest them. Maybe you could try roasting.