Banana plantain
See also: Plantain (homonymy)
The banana plantain ( Musa X paradisiaca ), also called banana pig in certain areas or simply plantain in Africa, banana flour in the the Antilles, or banana to cook , is a Fruit definitely less sweetened than the Banane S usually consumed in Dessert. This variety of banana-vegetable, longer than the banana-fruit (from 30 to 40 centimetres), with the green and thick skin, is edible raw only with perfect maturity (black skin, softened flesh).
It is usually consumed in most of the Africa, in the the Caribbean, in Central America and in certain countries of South America.
Use
These bananas are cooked various ways to replace the Légume S or the Pain and to accompany by the dishes of Viande, Poulet, Poisson.
One can quite simply make them boil (in particular when they are not completely ripe) by serving them whole or by making some a pulp replacing the Manioc or the Porridge of Maïs; to fry in Palm oil, crossed in their length or in fine sections like Chips; to thread on skewers, in small cylinders alternated with small meat cubes; etc
One can also cut out them in plates and make them dry, by adding a little salt to it.
They enter the composition of the foutou of the Ivory Coast and the West-Indian potful.
See too
- Receipts containing banana plantain
- Banana
External bonds
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