Editing Cooking banana (section)

==Dishes==
{{more citations needed|section|date=July 2019}}
{{Main|List of banana dishes}}

=== Fried ===
''[[Pisang goreng]]'' ("fried banana" in Indonesian and Malay) is a plantain snack deep-fried in [[coconut oil]]. ''Pisang goreng'' can be coated in batter flour or fried without batter. It is a snack food mostly found in Indonesia, Malaysia, Singapore and Brunei.<ref>{{Cite book |last=Goldstein |first=Darra |url=https://books.google.com/books?id=jbi6BwAAQBAJ |title=The Oxford Companion to Sugar and Sweets |publisher=Oxford University Press |year=2015 |isbn=978-0-19-931339-6 |location=Oxford, UK |pages=276 |language=en}}</ref>

''Ethakka appam'', ''pazham'' (banana) ''boli'' or ''pazham pori'' are terms used for fried plantain in the state of [[Kerala]], India. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil, similar to pisang goreng. It is also known as ''[[Bhaji|bajji]]'' in Southern Indian states, where it is typically served as a savory fast food.<ref>{{Cite news|date=2013-05-09| title=How to make Kerala style Pazham Pori / Ethakka appam / Banana fritters| url=https://www.cheenachatti.com/recipe/pazham-pori-banana-fritters/|access-date=2021-10-03| newspaper= Cheenachatti |language=en-US| last1=Beevi| first1=Jameela}}</ref>

''Aritikaya kura'', or ''vepudu'' are terms used for deep fried or cooked plantain dish in the state of [[Andhra Pradesh]], India. Plantain is known as ''Raw Banana'' or ''Aritikaya'' in this part of southern India. It is usually served with steamed white rice and maybe accompanied with plain curd or yogurt. It is usually a favourite dish to be served in weddings and other occasions. 

In the [[Philippines]], fried bananas are also served with [[arroz a la cubana]] and is frequently characterized as one of its defining ingredients.<ref>{{Cite web|title=Arroz a la Cubana (Cuban Rice), The Philippine Way| date= 16 March 2013| url= https://www.apronandsneakers.com/2013/03/arroz-la-cubana-cuban-rice-philippine.html|access-date=2021-09-28}}</ref>

Plantains are used in the [[Ivory Coast]] dish ''[[aloco]]'' as the main ingredient. Fried plantains are covered in an onion-tomato sauce, often with a grilled fish between the plantains and sauce.<ref>{{Cite news| date=2018-08-16| title=Plantains Fried in Red Palm Oil| url=https://www.congocookbook.com/vegetable-and-side-dish-recipes/plantains-fried-in-red-palm-oil/| access-date=2021-09-28| website=The Congo Cookbook| language=en-US| archive-date=28 September 2021| archive-url=https://web.archive.org/web/20210928140418/https://www.congocookbook.com/vegetable-and-side-dish-recipes/plantains-fried-in-red-palm-oil/| url-status=dead}}</ref>

''[[Boli (plantain)|Boli]]'' or ''bole'' is the term used for roasted plantain in [[Nigeria]]. The plantain is usually grilled and served with roasted fish, ground peanuts and a hot [[palm oil]] sauce. It is a dish native to the Yoruba people of Western Nigeria. It is popular among the working class as an inexpensive midday meal.<ref>{{Cite web|title=Boli|url=https://www.worldfood.guide/dish/boli/|access-date=2021-09-28| website= worldfood.guide| language=en}}</ref>[[File:Pazhampori.jpg|thumb|[[List of Indian sweets and desserts#South|Pazham pori]], a plantain dish from south India]]
Plantain is popular in West and Central Africa, especially [[Cameroon]], [[Democratic Republic of Congo]], [[Benin|Bénin]], [[Ghana]] and [[Nigeria]]; when ripe plantain is fried, it is generally called ''dodo'' ("dough-dough").<ref name= ":02">{{Cite web|title=Fried Plantain or Dodo| url= https://www.allnigerianrecipes.com/plantain/fried-plantain/|access-date=2021-09-28|website=All Nigerian Recipes| language=en-US}}</ref> The ripe plantain is usually sliced diagonally for a large oval shape, then fried in oil to a golden brown color. The diagonal slice maximizes the surface area, allowing the plantain to cook evenly.<ref>{{Cite news|date=2019-11-10| title=Fried Sweet Plantain | language=en-US| work= Sweet & Sorrel| url= https://www.sweetandsorrel.com/fried-sweet-plantain/|access-date=2021-10-01}}</ref> Fried plantain can be eaten as such, or served with stew or sauce.<ref name=":02" /> In Ikire, a town in Osun State in southwestern Nigeria, there is a special way of preparing fried plantain known as [[Dodo ikire|Dodo Ikire]]. This variation of Dodo (Fried Plantain) is made from overripe plantain, chopped into small pieces, sprinkled with chili pepper and then fried in boiling point palm oil until the pieces turn blackish. The fried plantains are then stuffed carefully into a plastic funnel and then pressed using a wooden pestle to compress and acquire a conical shape when removed.<ref>{{Cite web| date= 2021-07-29| title= Dodo Ikire| url= https://ounjealadun.com/2021/07/29/dodo-ikire/|access-date=2021-09-28| website=Ounje Aladun|language=en-GB}}</ref>

In [[Ghana]], the dish is called [[kelewele]] and can be found as a snack sold by street vendors.<ref>{{Cite web |title=Cook sweet plantains with a blend of savory spices and fresh ginger |url=https://www.today.com/recipes/kelewele-fried-spicy-plantains-recipe-t206015 |access-date=2023-01-25 |website=TODAY.com |date=14 April 2022 |language=en}}</ref> Though sweeter and spicier variations exist, kelewele is often flavored with nutmeg, chili powder, ginger and salt.
[[File:Fryingplantains10-28-06b.jpg|thumb|Tostones being fried for the second time]]

In the Western hemisphere, [[tostones]] (also known as ''banann peze'' in Haiti, ''tachinos'' or ''chatinos'' in Cuba, and ''patacones'' in Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela) are twice-fried plantain fritters, often served as a side dish, appetizer or snack. Plantains are sliced in {{cvt|4|cm|adj=on|sigfig=1}} long pieces and fried in oil. The segments are then removed and individually smashed down to about half their original height. Finally, the pieces are fried again and then seasoned, often with salt. In some countries, such as Cuba, Puerto Rico and the Dominican Republic, the ''tostones'' are dipped in [[Creole sauce]] from chicken, pork, beef, or shrimp before eating.<ref>{{Cite web| date=2018-05-03| title=Mojo (Traditional Cuban Sauce) Recipe| url= https://kitchendelujo.com/mojo-sauce-marinade/|access-date=2021-10-01| website=Kitchen De Lujo| language= en-US}}</ref> In Haiti, ''bannann peze'' is commonly served with [[pikliz]], a slaw-like condiment made with cabbage, onions, carrots and [[Scotch bonnet|scotch bonnet peppers]].<ref>{{cite journal |last1=Louis-Jean |first1=James |last2=Sanon |first2=Debbie |last3=Louis-Jean |first3=Kevin |last4=Sanon |first4=Nicole |last5=Stvil Louis-Jean |first5=Ruthonce |last6=Thomas |first6=Michelle Luvy |title=Valorization of pikliz: a spicy meal garnishment in Haitian cuisine |journal=Journal of Ethnic Foods |date=December 2021 |volume=8 |issue=1 |pages= |doi=10.1186/s42779-021-00077-5 |s2cid=233195341 |doi-access=free }}</ref> In Nicaragua, tostones are typically served with fried cheese (Tostones con queso) and sometimes with refried beans. While the name ''tostones'' is used to describe this food when prepared at home, in some South American countries the word also describes [[plantain chips]], which are typically purchased from a store.

In western Venezuela, much of Colombia and the Peruvian Amazon, ''patacones'' are a frequently seen variation of ''tostones''. Plantains are sliced in long pieces and fried in oil, then used to make sandwiches with pork, beef, chicken, vegetables and ketchup. They can be made with unripe ''patacon verde'' or ripe ''patacon amarillo'' plantains.<ref>{{Cite web |date=2022-08-24 |title=Peruvian Cuisine: Wild Foods of the Amazon |url=https://www.nathab.com/blog/peruvian-cuisine-foods-of-amazon/#:~:text=Smoked%20Cecina%20With%20Tacacho%20and%20Patacones%20Smoked,completed%20with%20fried%20banana%20chips%20called%20patacones. |access-date=2025-01-17 |language=en-US}}</ref>

''Chifles'' is the Spanish term used in Peru and Ecuador for fried green plantains sliced {{cvt|1|–|2|mm|in|frac=32}} thick; it is also used to describe plantain chips which are sliced thinner. <ref>{{Cite web |last=Morgan |date=2020-03-03 |title=Tostones (Fried Green Plantains) |url=https://hostthetoast.com/tostones-fried-green-plantains/ |access-date=2025-01-17 |website=Host The Toast |language=en-US}}</ref> In Nicaragua, they are called "tajadas" and are sliced thinly the long way. They are commonly served alongside many dishes, including [[fritanga]], and sold in bags by themselves.<ref>{{cite web |last=Carrión |first=Yelkis |date=April 20, 2023 |title=Nica Chips, las "tajaditas" industrializadas que son virales en TikTok |url=https://www.vostv.com.ni/emprendedores/29408-nica-chips-las-tajaditas-industrializadas-que-son/ |website=NAVEGACIÓN}}</ref><ref>{{cite web | url=https://theculturetrip.com/central-america/nicaragua/articles/a-brief-history-of-fritangas-nicaraguas-popular-street-barbecues/ | title=A Brief History of Fritangas: Nicaragua's Popular Street Barbecues | date=2 October 2017 }}</ref>

In Honduras, Venezuela and Central Colombia, fried ripened plantain slices are known as ''tajadas''. They are customary in most typical meals, such as the Venezuelan ''pabellón criollo''. The host or waiter may also offer them as ''barandas'' (guard rails), in common slang, as the long slices are typically placed on the sides of a full dish, and therefore look as such. Some variations include adding honey or sugar and frying the slices in butter, to obtain a golden caramel; the result has a sweeter taste and a characteristic pleasant smell. The same slices are known as ''amarillos'' and ''fritos maduros'' in Puerto Rico, Cuba, and the Dominican Republic respectively. In Panama, ''tajadas'' are eaten daily together with steamed rice, meat and beans, thus making up an essential part of the Panamanian diet, as with Honduras. By contrast, in Nicaragua, ''tajadas'' are fried unripened plantain slices, and are traditionally served at a ''fritanga'', with fried pork or carne asada, or on their own on green banana leaves, either with a cabbage salad or fresh or fried cheese.

[[File:Plantain-Yellow.jpg|thumb|Ripe plantains are used for making ''maduros'' (also named ''amarillos'') in Latin American cuisine, in contrast to ''[[tostones]]'' which are made with starchy unripe plantains.]]
On Colombia's Caribbean coast, ''tajadas'' of fried green plantain are consumed along with grilled meats, and are the dietary equivalent of the French-fried potatoes/chips of Europe and North America.<ref name="auto">{{Cite web |title=How Plantains Shaped the Caribbean |url=https://loisa.com/blogs/comida-real/how-plantains-shaped-the-caribbean |access-date=2025-01-17 |website=Loisa |language=en}}</ref>

After removing the skin, ''maduro'' can be sliced (between {{cvt|3|and(-)|20|mm|in|frac=32|disp=or}} thick) and pan-fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico baked ''plátanos maduros'' are usually eaten for breakfast and served with eggs (mainly an omelet with cheese), chorizo or bacon. Only salt is added to green plantains.<ref name="auto"/>

Tacacho is a roasted plantain Amazonian cuisine dish from Peru. It is usually served ''con cecina'', with bits of pork.<ref>{{Cite web |last=Delights |first=Peru |date=2012-07-05 |title=Tacacho, waking up to the Amazon |url=https://perudelights.com/tacacho-waking-up-to-the-amazon/ |access-date=2024-07-25 |website=PERU DELIGHTS |language=en-US}}</ref>

In Venezuela, a yo-yo is a traditional dish made of two short slices of fried ripened plantain (see [[Tajada]]) placed on top of each other, with local soft white cheese in the middle (in a sandwich-like fashion) and held together with toothpicks. The arrangement is dipped in beaten eggs and fried again until the cheese melts and the yo-yo acquires a deep golden hue. They are served as sides or entrees.<ref>{{Cite news |last=Wilson |first=Phil |date=24 April 2019 |title=From Venezuela to your own kitchen: a delicious, traditional yoyo |url=https://www.cbc.ca/news/canada/edmonton/edmonton-venezuelan-yoyo-street-food-1.5102011 |access-date=29 September 2024 |work=CBC News}}</ref>

In Puerto Rico fried plantains are served in a variety of ways as side dishes, fast foods, and main course. An alternative to tostones are arañitas (little spiders). The name comes from the grated green and yellow plantain pieces forming little legs that stick out of the fritter itself, which ends up looking like a prickly spider on a plate. [[Alcapurria]]s are a traditional snack with masa [[dough]] made from grated green banana, [[yautía]], seasoned with lard, [[annatto]] and stuffed with [[picadillo]]. Alcaparrado de plátano have additional grated plantain added to the masa. [[Mofongo]] is a beloved dish on the island celebrating a blend of cultures making it one of Puerto Ricos most important dishes. Plantains are fried once and mashed with garlic, fat (butter, lard or olive oil), [[chicharrón]] or [[bacon]], and [[broth]] it is then formed into a ball and eaten with other meats, soup, vegetables or alone. Puerto Rican [[pionono]]s are sweet and savory treats made with a combination of fried yellow plantains, cheese, picadillo, and beaten eggs. The result is sweet plantain cups stuffed with a cheese, ground beef and fluffy egg filling. Ralleno de plátano are the sweet plantain verson of [[papa rellena]] very popular  street food and  in [[cuchifritos]].

=== Boiled ===
Eto is a Ghanaian traditional dish made from boiled and mashed yam or plantain and typically savored with boiled eggs, groundnut (peanuts) and sliced avocado.<ref>{{Citation|title=Spotlight On "Eto" - A Local Ghanaian Dish| date=23 March 2016 |url=https://www.youtube.com/watch?v=COm6I2Zg3L8| archive-url=https://ghostarchive.org/varchive/youtube/20211113/COm6I2Zg3L8| archive-date=2021-11-13 | url-status=live|language=en|access-date=2021-09-28}}{{cbignore}}</ref> For the plantain option called 'Boodie eto', the plantain can be used unripe, slightly ripe or fully ripe. Culturally, eto was fed to a bride on the day of her marriage, but is now a popular dish enjoyed outside of special occasions as well.<ref>{{Cite news |date=2014-10-07 |title=The tradition of Ghanaian brides eating “Eto” during marriage |url=https://mobile.ghanaweb.com/GhanaHomePage/features/The-tradition-of-Ghanaian-brides-eating-Eto-during-marriage-329273#:~:text=Primarily,%20%E2%80%9Ceto%E2%80%9D%20is%20starchy%20in%20nature%20because,to%20guarantee%20the%20fertility%20of%20the%20woman. |archive-url=https://web.archive.org/web/20241218022721/https://mobile.ghanaweb.com/GhanaHomePage/features/The-tradition-of-Ghanaian-brides-eating-Eto-during-marriage-329273#:~:text=Primarily,%20%E2%80%9Ceto%E2%80%9D%20is%20starchy%20in%20nature%20because,to%20guarantee%20the%20fertility%20of%20the%20woman. |archive-date=18 December 2024 |access-date=2025-01-17 |work=GhanaWeb |language=en-US |url-status=live }}</ref>

A traditional [[mangú]] from the Dominican Republic consists of peeled and boiled green plantains, mashed with hot water to reach a consistency slightly stiffer than mashed potatoes. It is traditionally eaten at breakfast, topped with sautéed red onions in apple cider vinegar and accompanied by fried eggs, fried cheese or fried bologna sausage, known as Dominican salami.<ref>{{Cite web |last=Gonzalez |first=Clara |date=2022-06-08 |title=Mangú - Recipe & Video (Dominican Mashed Plantain Breakfast) |url=https://www.dominicancooking.com/mangu |access-date=2025-01-17 |website=Dominican Cooking |language=en-US}}</ref>

Plantain porridge is also a common dish throughout the Caribbean, in which cooking bananas are boiled with milk, cinnamon, and nutmeg to form a thick porridge typically served at breakfast.<ref>{{cite thesis |id={{ProQuest|1790564746}} |last1=Harrington |first1=Sharon Weiner |year=2020 |title=Exploring Effective Internal Marketing Strategies for Sales Management to Reduce Turnover of Sales Representatives in the Software Industry }}</ref>

[[File:PreparedPacu VillaTunari.jpg|thumb|Plantains served over fried [[pacu]] ([[Bolivia]])]]
In Uganda, cooking bananas are referred to as ''matooke'' or ''[[matoke]]'', which is also the name of a cooking banana stew that is widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specifically [[Matoke|East African Highland bananas]]) are peeled, wrapped in the plant's leaves and set in a cooking pot (a ''[[sufuria]]'') on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, the ''matoke'' is white and fairly hard, but cooking turns it soft and yellow. The ''matoke'' is then mashed while still wrapped in the leaves and is served with a sauce made of vegetables, ground peanuts, or some type of meat such as goat or beef.<ref>{{Cite web |last=Elmotoo |title=Ugandan Matoke Recipe - Food.com |url=https://www.food.com/recipe/ugandan-matoke-235945 |access-date=2025-01-17 |website=www.food.com |language=en}}</ref>

Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas or plantains in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote. Cayeye are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. Most popular is Cayeye with fresh cheese, avocado and fried egg on top.<ref>{{Cite web |last=Klerk |first=Jacqueline de |date=2014-05-02 |title=What's with the 'cayeye'? |url=https://thecitypaperbogota.com/features/whats-with-the-cayeye/#:~:text=The%20most%20popular%20meal%20eaten%20for%20breakfast,and%20then%20mashing%20themup%20like%20mash%20potatoes. |access-date=2025-01-17 |website=The City Paper Bogotá |language=en-US}}</ref>

Funche criollo, is a dish severd for breakfast or dinner and vary on ingredients. Breakfast funche is made with coconut milk, butter, milk, sugar, cornmeal, sweet plantains, and topped with cinnamon, honey, nuts and fruit. The dinner version typically includes green or yellow plantains boiled in broth, butter, [[sofrito]] and mashed with [[taro]], cornmeal, or [[Yam (vegetable)|yam]]s. This is a typical dish from Puerto Rico and can be traced back to the [[Taino]]s and [[African slave trade]].{{Cn|date=July 2024}}

=== As a dough ===
[[File:Mofongo de chicharrón de cerdo.jpg|thumb|[[Mofongo]] made with [[chicharrón]]]]
In Puerto Rico, ''[[mofongo]]'' is made by mashing fried plantains in a mortar with chicharrón or bacon, garlic, olive oil and stock. Any meat, fish, shellfish, vegetables, spices, or herbs can also be added. The resulting mixture is formed into cylinders the size of about two fists and eaten warm, usually with chicken broth. ''Mofongo relleno'' is topped with creole sauce rather than served with chicken broth. Creole sauce may contain stewed beef, chicken or seafood; it is poured into a center crater, formed with the serving spoon, in the ''mofongo''. Grated green bananas and yautias are also used to form masa, a common ingredient for dishes such as alcapurria, which is a type of savory fritter.<ref>{{Cite web |last=Gonzalez |first=Clara |date=2022-07-05 |title=[Recipe + Video] Mofongo (Garlic-Flavored Mashed Fried Plantains) |url=https://www.dominicancooking.com/mofongo-recipe |access-date=2025-01-17 |website=Dominican Cooking |language=en-US}}</ref>

''[[Fufu]] de platano'' is a traditional and very popular lunch dish in Cuba, and essentially akin to the Puerto Rican mofongo. It is a ''fufu'' made by boiling the plantains in water and mashing with a fork. The ''fufu'' is then mixed with chicken stock and ''sofrito'', a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. The texture of Cuban ''fufu'' is similar to the ''mofongo'' consumed in Puerto Rico, but it is not formed into a ball or fried. ''Fufu'' is also a common centuries-old traditional dish made in Côte d'Ivoire, Ghana, Nigeria, Cameroon and other West & Central African countries. It is made in a similar fashion as the Cuban ''fufu'', but is pounded, and has a thick paste, putty-like texture which is then formed into a ball. West African ''fufu'' is sometimes separately made with cassava, yams or made with plantains combined with cassava.<ref>{{Cite web |title=Mofongo |url=https://www.seriouseats.com/mofongo-recipe-8740256 |access-date=2025-01-17 |website=Serious Eats |language=en}}</ref>

=== Other dishes ===
While cooking bananas are starchier and often used in savory dishes as a result, many Philippine desserts also use cooking bananas as a primary ingredient, such as:

* [[Banana cue]] - fried ripe saba bananas coated with caramelized sugar.
* ''[[Binignit]]'' - a dessert soup of glutinous rice in coconut milk with ripe saba bananas as one of the main ingredients.
* ''[[Ginanggang]]'' - grilled saba bananas coated with margarine and sugar.
* ''[[Maruya (food)|Maruya]]'' - banana fritters made from saba bananas and batter.
* ''[[Minatamis na saging]]'' - saba bananas simmered in a sweet syrup. It is rarely eaten alone, but is instead used as an ingredient in other desserts, notably ''halo halo''.
* ''[[Pritong saging]]'' - fried ripe saba bananas.
* ''[[Pinasugbo]]'' - thinly sliced bananas coated with caramelized sugar and sesame seeds and fried until crunchy.
* ''[[Saba con hielo]]'' - a shaved ice dessert which primarily uses ''minatamis na saging'' and milk.
* ''[[Turon (food)|Turon]]'' - a type of dessert lumpia (spring rolls) made from ripe saba bananas wrapped in thin crepe and fried.{{fact|date=August 2022}}

In Ecuador, plantain is boiled, crushed, scrambled, and fried into ''majado''. This dish is typically served with a cup of coffee and bistek, fish, or grated cheese. It is a popular breakfast dish. Majado is also used as a base to prepare ''tigrillo'' and ''bolones''. To prepare tigrillo, majado is scrambled with pork rind, egg, cheese, green onions, parsley, and cilantro. To prepare bolones, majado is scrambled with cheese, pork rind, or a mixture of both. The resulting mixture is then shaped into a sphere which is later deep-fried. Both tigrillo and bolones are typically served with a cup of coffee.<ref>{{cite book | last=Albiston | first=I. | title=Lonely Planet Ecuador & the Galapagos Islands | publisher=Lonely Planet | series=Travel Guide | year=2022 | isbn=978-1-83758-041-5 | url=https://books.google.com/books?id=CI6cEAAAQBAJ&pg=PT647 | access-date=2024-08-09 | page=647}}</ref>