Plantain
The everyday starch of the Caribbean table, changing character entirely with ripeness.
Banane plantain · Plantain · Plátano
Datos clave
- Origen
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Familia
- Musaceae
- Perfil de sabor
- Starchy and grassy when green, honeyed and caramel when ripe
- Temporada
- Year-round
- Categoría
- Starches & roots
- Otros nombres
- Green plantain, Cooking banana, Banane créole
- Calorías / 100 g
- 122 kcal
La historia de este ingrediente
Brought to the Antilles through the Atlantic trade routes, the plantain became the region's most democratic food: fried as tostones, boiled in soups, mashed into mofongo or fufu. Its ripeness is a language of its own — green for salt, yellow for sweet.
Usos culinarios: Tostones · Mofongo · Bananes pesées · Plantain chips · Sweet fried plantain
Recetas con Plantain
Ropa Vieja
170 min · Fácil
Tostones with Garlic Mojo
30 min · Fácil
Mofongo
45 min · Intermedio
Arroz con Gandules
60 min · Fácil
Sancocho
160 min · Intermedio
Keshi Yena
80 min · Intermedio
Chefs que aman este ingrediente
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Madeleine de Proust: Sour Orange, Plantain
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Madeleine de Proust: Plantain, Pigeon Pea
Apréndelo en la Academy
The Plantain Lab
Green to black: six ripeness stages, six techniques, from tostones to mofongo.
- Sun, 11 Oct 2026, 14:00 · 150 min
- San Juan, Puerto Rico · Presencial · $60