Editing Cooking banana

{{Short description|Banana cultivars commonly used in cooking}}
{{About|banana cultivars commonly used cooked|true botanical plantains|true plantains}}{{refimprove|date=August 2023}}
{{Use dmy dates|date=November 2019}}
{{Infobox cultivar
| name          = Cooking bananas
| image         = Mega racimos de guineos.jpg
| image_alt     = Large plaintains labeled for sale with stickers reading "BANACOL #4235 COLOMBIA", sold in Norway in what appears to be a [[cardboard box]].
| image_caption = Large bunch of green bananas 
| image_size    = 200px
| genus         = ''[[Musa (genus)|Musa]]''
| species       = ''Musa'' × ''paradisiaca''
| hybrid        = ''[[Musa acuminata|M. acuminata]]'' × ''[[Musa balbisiana|M. balbisiana]]''
| group         = Cultivars from a number of groups, including the [[List of banana cultivars#AAA Group|AAA Group]], the [[List of banana cultivars#AAB Group|AAB Group]] and the [[List of banana cultivars#ABB Group|ABB Group]]
| origin        = [[Southeast Asia]]<ref name=":22"/>
}}
'''Cooking bananas'''<ref>{{cite book |url=https://books.google.com/books?id=IOgyAwAAQBAJ|title=Handbook on Agriculture, Biotechnology and Development|last1=Smyth|first1=Stuart J.|last2=Phillips|first2=Peter W. B.|last3=Castle|first3=David|date=2014-03-28|publisher=Edward Elgar Publishing|isbn=978-0-85793-835-0|location=[[Cheltenham]], UK|pages=107|language=en|doi=10.4337/9780857938350}}</ref> are a group of [[banana]] [[cultivar]]s in the [[genus]] ''[[Musa (genus)|Musa]]'' whose fruits are generally used in [[cooking]]. They are not eaten raw and are generally [[starch]]y.<ref name=":22">{{Cite web |title=Plantain {{!}} Description, Uses, History, & Facts |url=https://www.britannica.com/plant/plantain |access-date=2021-10-03 |website=Encyclopedia Britannica |language=en}}</ref> Many cooking bananas are referred to as '''plantains''' or '[[green banana]]s'. In [[botanical]] usage, the term "plantain" is used only for [[true plantains]], while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the [[List of banana cultivars|AAB, AAA, ABB, or BBB groups]]. The currently accepted scientific name for all such cultivars in these groups is [[Musa × paradisiaca|''Musa'' × ''paradisiaca'']].<ref name=":42">{{cite book |last1=Molina |first1=A. B. |last2=Roa |first2=V. N. |title=Advancing Banana and Plantain R and D in Asia and the Pacific |date=2000 |publisher=Bioversity International |isbn=978-971-91751-3-1 |pages=55–60 }}</ref> [[Fe'i banana]]s (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.<ref>{{Citation |last1=Ortiz |first1=R. |title=Banana and plantain breeding |date=1995 |work=Bananas and Plantains |pages=110–146 |editor-last=Gowen |editor-first=S. |url=https://doi.org/10.1007/978-94-011-0737-2_5 |access-date=2024-03-12 |place=Dordrecht |publisher=Springer Netherlands |language=en |doi=10.1007/978-94-011-0737-2_5 |isbn=978-94-011-0737-2 |last2=Ferris |first2=R. S. B. |last3=Vuylsteke |first3=D. R.|url-access=subscription }}</ref>

Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America.<ref>{{cite journal |last1=Otegbayo |first1=B. |last2=Lana |first2=O. |last3=Ibitoye |first3=W. |title=Isolation and physicochemical characterization of starches isolated from plantain (Musa paradisiaca) and cooking banana (Musa sapientum) |journal=Journal of Food Biochemistry |date=December 2010 |volume=34 |issue=6 |pages=1303–1318 |doi=10.1111/j.1745-4514.2010.00354.x |doi-access=free }}</ref> Members of the genus ''Musa'' are indigenous to the tropical regions of Southeast Asia and Oceania.<ref>{{Citation |last1=Roux |first1=Nicolas |title=Genomics of Banana and Plantain (Musa spp.), Major Staple Crops in the Tropics |date=2008 |work=Genomics of Tropical Crop Plants |pages=83–111 |editor-last=Moore |editor-first=Paul H. |url=https://doi.org/10.1007/978-0-387-71219-2_4 |access-date=2024-03-12 |place=New York, NY |publisher=Springer |language=en |doi=10.1007/978-0-387-71219-2_4 |isbn=978-0-387-71219-2 |last2=Baurens |first2=Franc-Christophe |last3=Doležel |first3=Jaroslav |last4=Hřibová |first4=Eva |last5=Heslop-Harrison |first5=Pat |last6=Town |first6=Chris |last7=Sasaki |first7=Takuji |last8=Matsumoto |first8=Takashi |last9=Aert |first9=Rita |editor2-last=Ming |editor2-first=Ray|url-access=subscription }}</ref> Bananas fruit all year round, making them a reliable all-season staple food.<ref name="Pillay Tenkouano 2011 p. 22">{{cite book | last1=Pillay | first1=M. | last2=Tenkouano | first2=A. | title=Banana Breeding: Progress and Challenges | publisher=CRC Press | year=2011 | isbn=978-1-4398-0018-8 | url=https://books.google.com/books?id=l191eUt9FSUC&pg=PA22 | access-date=2022-06-07 | page=22}}</ref>

Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough.<ref name=":22"/>

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==Description==
{{multiple image
| align = 
| direction = vertical
| width = 220
| image1 =Bananavarieties.jpg
| alt1 =
| caption1 =From left to right: plantain, [[red banana]], [[latundan|apple banana]], and [[Cavendish banana]]
| image2 =JfGomezSanta RosaNueva Ecijafvf 02.JPG
| alt2 =
| caption2 =[[Saba banana]]s – ''Musa'' 'Saba' (ABB Group)
}}
Plantains contain more [[starch]] and less [[sugar]] than dessert bananas, so they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes. Green plantains can also be boiled and pureed and then used as thickeners for soups.<ref>{{cite web
 |url=https://emborahome.com/can-you-eat-raw-plantains/
 |title=Can you eat raw plantains?
 |date=10 November 2020
 |publisher=Emborahome
 |access-date=2021-06-14}}</ref> The pulp of green plantain is typically hard, with the peel often so stiff that it must be cut with a knife to be removed.<ref>{{Cite web|last=Rodriguez|first=Hector|date=2020-03-25|title=The Right Way to Peel a Plantain|url=https://www.thespruceeats.com/how-to-peel-a-plantain-2137843|url-status=live|access-date=2021-04-05|website=The Spruce Eats|language=en|archive-url=https://web.archive.org/web/20190701170205/https://www.thespruceeats.com/how-to-peel-a-plantain-2137843 |archive-date=1 July 2019 }}</ref>

Mature, yellow plantains can be peeled like typical dessert bananas; the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled.<ref name=":0">{{Cite web|last=Albert|first=Steve|date=2009-07-01|title=Plantains: Kitchen Basics|url=https://harvesttotable.com/plantains_have_a_mild_squashli/|url-status=live|access-date=2021-04-05|website=Harvest to Table|language=en-US|archive-url=https://web.archive.org/web/20210817203035/https://harvesttotable.com/plantains_have_a_mild_squashli/ |archive-date=17 August 2021 }}</ref>

Plantains are a [[staple food]] in the tropical regions of the world, ranking as the tenth most important staple food in the world.<ref>{{Cite web |last=Pariona |first=Amber |date=2019-06-07 |title=What Are the World's Most Important Staple Foods? |url=https://www.worldatlas.com/articles/most-important-staple-foods-in-the-world.html |access-date=2024-03-12 |website=[[WorldAtlas]] |language=en-US}}</ref> As a staple, plantains are treated in much the same way as potatoes, with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling, or frying.<ref name=":0"/>

Since they fruit all year, plantains are a reliable staple food, particularly in [[developing countries]] with inadequate food storage, preservation, and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of the [[Recommended Daily Intake|caloric requirements]] for over 70 million people.<ref name=uncst>{{cite web|title=THE BIOLOGY OF BANANAS AND PLANTAINS|date=July 2007|author=UNCST|publisher=Uganda National Council for Science and Technology in collaboration with PBS – a US Agency for International Development (USAID)|url=http://www.biovisioneastafrica.com/publications/BIOLOGY%20OF%20BANANAS%20AND%20PLANTAINS-BZ%20Jul07.pdf|url-status=dead|archive-url=https://web.archive.org/web/20111216042631/http://www.biovisioneastafrica.com/publications/BIOLOGY%20OF%20BANANAS%20AND%20PLANTAINS-BZ%20Jul07.pdf|archive-date=16 December 2011}}</ref> Plantain plantations are vulnerable to destruction by hurricanes, because ''Musa'' spp. do not withstand high winds well.<ref>{{Cite web|last=Morse|first=Sarah|title=Banana Tree Wind Damage|url=https://homeguides.sfgate.com/banana-tree-wind-damage-69162.html|url-status=live|access-date=2021-04-05|website=Home Guides {{!}} SF Gate|date=27 March 2013 |language=en|archive-url=https://web.archive.org/web/20141014144747/http://homeguides.sfgate.com:80/banana-tree-wind-damage-69162.html |archive-date=14 October 2014 }}</ref>

An average plantain provides about {{convert|220|kcal|kJ|order=flip|abbr=off}} of [[food energy]] and is a good source of potassium and dietary fiber.<ref>{{cite web|title=Plantains|url=http://www.chiquitabananas.com/Banana-Information/type-plantains-bananas.aspx|access-date=25 August 2009|archive-url=https://web.archive.org/web/20130115020114/http://chiquitabananas.com/Banana-Information/type-plantains-bananas.aspx|archive-date=15 January 2013|url-status=dead}}</ref> The sap from the fruit peel, as well as the entire plant, can stain clothing and hands, and can be difficult to remove.<ref name="El Nuevo Dia 2011">{{cite web | title=La mancha de plátano | website=El Nuevo Dia | date=15 April 2011 | url=https://www.elnuevodia.com/ciencia/ciencia/nota/lamanchadeplatano-940761/ | language=es | access-date=30 July 2019}}</ref>

==Taxonomy==
{{Main|Banana#Taxonomy}}{{See also|List of banana cultivars}}
[[Carl Linnaeus]] originally classified bananas into two species based only on their uses as food:  ''Musa paradisiaca'' for plantains and ''Musa sapientum'' for dessert bananas. Both are now known to be [[Hybrid (biology)|hybrids]] between the species ''[[Musa acuminata]]'' (A genome) and ''[[Musa balbisiana]]'' (B genome). The earlier published name, ''Musa'' × ''paradisiaca'', is now used as the scientific name for all such hybrids. Most modern plantains are sterile [[triploid]]s belonging to the [[List of banana cultivars#AAB Group|AAB Group]], sometimes known as the "Plantain group". Other economically important cooking banana groups include the [[East African Highland bananas]] (Mutika/Lujugira subgroup) of the [[List of banana cultivars#AAA Group|AAA Group]] and the Pacific plantains (including the Popoulo, Maoli, and Iholena subgroups), also of the AAB Group.<ref name="ploetz">{{cite journal|author1=Randy C. Ploetz |author2=Angela Kay Kepler |author3=Jeff Daniells |author4=Scot C. Nelson |year=2007|title=Banana and plantain – an overview with emphasis on the Pacific island cultivars|journal=Species Profiles for Pacific Island Agroforestry|url=http://www.agroforestry.net/tti/Banana-plantain-overview.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.agroforestry.net/tti/Banana-plantain-overview.pdf |archive-date=2022-10-09 |url-status=live|access-date=5 June 2011}}</ref>

==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>

==Other preparations==
{{more citations needed|section|date=April 2018}}

===Chips===
{{main|Banana chip|Chifle}}
[[File:Plantain chips.jpg|thumb|right|[[Banana chip]]s]]
[[File:0001jfPhilippine cuisine dishes Baliuag Bulacafvf 15.jpg|thumb|Various brands of [[banana ketchup]] from the [[Philippines]]]]
After removing the skin, the unripe fruit can be sliced thin and [[Deep frying|deep fried]] in hot oil to produce chips. This thin preparation of plantain is known as ''tostones'', ''patacones'' or ''plataninas'' in some of Central American and South American countries, ''platanutres'' in [[Puerto Rico]], ''mariquitas'' or ''chicharritas'' in [[Cuba]] and ''chifles'' in [[Ecuador]] and [[Peru]]. In Cuba, the [[Dominican Republic]], Guatemala, [[Puerto Rico]] and [[Venezuela]], ''tostones'' instead refers to thicker twice-fried patties (see below). In [[Cuba]], plantain chips are called ''mariquitas''. They are sliced thinly, and fried in oil until golden colored. They are popular appetizers served with a main dish. In [[Colombian cuisine|Colombia]] they are known as ''platanitos'' and are eaten with [[suero atollabuey]] as a snack. ''Tostada'' refers to a green, unripe plantain which has been cut into sections, fried, flattened, fried again, and salted. These tostadas are often served as a side dish or a snack. They are also known as ''tostones'' or ''patacones'' in many Latin American countries. In [[Honduras]], banana chips are called ''tajadas'', which may be sliced vertically to create a variation known as plantain strips.{{fact|date=August 2022}}

Chips fried in [[coconut oil]] and sprinkled with salt, called ''upperi'' or ''kaya varuthathu'', are a snack in [[South India]] in Kerala.<ref name=upperi>{{cite news |title = The taste of Kerala|url = http://www.thehindu.com/features/magazine/the-taste-of-kerala/article4605855.ece |access-date =3 January 2014 | location=Chennai, India |work=The Hindu |first=Ignatius |last=Pereira |date=13 April 2013}}</ref> They are an important item in [[sadya]], a vegetarian feast prepared during festive occasions in Kerala. The chips are typically labeled "plantain chips" when they are made of green plantains that taste starchy, like [[potato chips]]. In [[Tamil Nadu]], a thin variety made from green plantains is used to make chips seasoned with salt, chili powder and [[asafoetida]]. In the western/central Indian language [[Marathi language|Marathi]], the plantain is called ''rajeli kela'' (figuratively meaning "king-sized" banana), and is often used to make fried chips.{{fact|date=August 2022}}

===Dried flour===
In South-west, Nigeria, unripe plantains are also dried and ground into flour which is referred to as Elubo Ogede. it is considered as a healthy and nutritious food among the Yoruba's.<ref>{{Cite web |date=2017-04-09 |title=Amala Food Recipe {{!}} How to Cook Amala - African Food Network |url=https://afrifoodnetwork.com/recipes/swallow-recipes/amala/ |access-date=2024-07-04 |language=en-US}}</ref>

In southern India, dried plantain powder is mixed with a little bit of fennel seed powder and boiled in milk or water to make baby food to feed babies until they are one year old.{{fact|date=August 2022}}

===Drink===
In Peru, plantains are boiled and blended with water, spices, and sugar to make [[Chapo (beverage)|chapo]].{{cn|date=November 2024}} In [[Kerala]], ripe plantains are boiled with [[sago]], [[coconut milk]], sugar and spices to make a pudding.{{cn|date=November 2024}}

===Ketchup===
The [[Philippines]] uniquely processes [[saba banana]]s into [[banana ketchup]]. It was originally invented in [[World War II]] as a substitute for tomato ketchup.<ref>{{cite web|title=Food from The Philippines: Banana Ketchup|date=24 November 2010|url=http://www.thelongestwayhome.com/blog/great-food-from-around-the-world/food-from-the-philippines-banana-ketchup/|publisher=The Longest Way Home|access-date=16 May 2012}}</ref><ref>{{cite book|url=https://books.google.com/books?id=X4LrDwAAQBAJ|title=The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker|last1=Domingo|first1=Tisha Gonda|last2=Domingo|first2=Jorell|last3=Celestial|first3=Jeannie E.|last4=Swenson|first4=Art|last5=Roque-Nido|first5=Romeo|last6=Cabebe|first6=Jaymar|date=2020-06-16|publisher=Rocketships & Wonderment|isbn=978-1-7341241-1-8|pages=156|language=en}}</ref>

==Nutrition==
{{nutritional value
| name= Plantains, raw<br><small>
"''Musa'' × ''paradisiaca''" (Daily Value)</small>
| kJ=510
| protein=1.3 g
| fat=0.37 g
| carbs=31.89 g
| fiber=2.3 g
| sugars=10 g
| iron_mg=0.6
| calcium_mg=3
| magnesium_mg=37
| phosphorus_mg=34
| potassium_mg=499
| sodium_mg=4
| zinc_mg=0.14
| vitC_mg=18.4
| thiamin_mg=0.052
| riboflavin_mg=0.054
| niacin_mg=0.686
| pantothenic_mg=0.26
| vitB6_mg=0.299
| folate_ug=22
| choline_mg=13.5
| vitA_ug=56
| betacarotene_ug=457
| vitE_mg=0.14
| vitK_ug=0.7
| opt1n=Water
| opt1v=65.3 g
| source_usda = 1
| note=[https://web.archive.org/web/20161005230428/https://ndb.nal.usda.gov/ndb/foods/show/2351?fgcd=&manu=&lfacet=&format=Full&count=&max=35&offset=&sort=&qlookup=09277= Full Link to USDA Database entry]
}}

Plantain is 32% [[carbohydrates]] with 2% [[dietary fiber]] and 15% [[sugar]]s, 1% [[protein]], 0.4% [[fat]], and 65% water, and supplying {{convert|122|kcal|kJ|order=flip|abbr=off}} of [[food energy]] in a {{convert|100|g|oz|abbr=off|adj=on|frac=2}} reference serving (table). Raw plantain is an excellent source (20% or higher of the [[Daily Value]], DV) of [[vitamin B6]] (23% DV) and [[vitamin C]] (22% DV), and a good source (10–19% DV) of [[magnesium]] and [[potassium]] (table).<!--{{fact|date=August 2022}} see:Table for references-->

Containing little [[beta-carotene]] (457 micrograms per 100 grams), plantain is not a good source of [[vitamin A]] (table).<!--{{fact|date=August 2022}} see:Table for references-->

=== Comparison to other staple foods ===
The following table shows the nutrient content of raw plantain and other major staple foods in a raw form on a [[Dry matter#Dry matter basis|dry weight basis]] to account for their different water contents.<ref>{{cite web|title=USDA National Nutrient Database for Standard Reference |publisher=United States Department of Agriculture |url=http://www.nal.usda.gov/fnic/foodcomp/search/ |url-status=dead |archive-url=https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |archive-date=3 March 2015 }}</ref>

{{Comparison of major staple foods}}

==Allergies==
Plantain and banana allergies occur with typical characteristics of [[food allergy]] or [[latex allergy|latex fruit syndrome]],<ref name="pmid9188921">{{cite journal |last1=Brehler |first1=R. |last2=Theissen |first2=U. |last3=Mohr |first3=C. |last4=Luger |first4=T. |title='Latex-fruit syndrome': frequency of cross-reacting IgE antibodies |journal=Allergy |volume=52 |issue=4 |year=1997 |pages=404–10 |doi=10.1111/j.1398-9995.1997.tb01019.x |pmid=9188921 |s2cid=27995880 }}</ref><ref>{{cite journal|journal=Biochem Soc Trans|year=2002|volume=30|issue=6|pages=935–40|title=The latex-fruit syndrome|vauthors=Wagner S, Breiteneder H |s2cid=9053520|pmid=12440950|doi=10.1042/bst0300935}}</ref> including itching and mild swelling of the lips, tongue, palate or throat, skin rash, stomach complaints or [[anaphylactic shock]]. Among more than 1000 proteins identified in ''Musa'' species were numerous previously described protein allergens.<ref>{{cite journal|journal=Electrophoresis| year=2013|volume=34|issue=2|pages=207–14|doi=10.1002/elps.201200389|title=In-depth proteomic analysis of banana (Musa spp.) fruit with combinatorial peptide ligand libraries|vauthors=Esteve C, D'Amato A, Marina ML, García MC, Righetti PG |pmid=23161558| s2cid=19195338}}</ref>

==See also==
{{div col}}
* [[List of banana cultivars]]
* [[List of banana dishes]]
* [[Cavendish banana subgroup]]
* [[Gros Michel banana]]
* [[Matoke]]
* ''[[Musa balbisiana]]''
* [[Rhino Horn banana]]
* [[Saba banana]]
{{div col end}}

==References==
{{Reflist|30em}}

==External links==
{{Commons category|Plantains}}
* {{Commons category-inline|Bananas as food|Bananas and plantains as food}}
* [http://www.promusa.org/musapedia Musapedia: "The banana knowledge compendium", maintained by ProMusa]
* [http://www.rtb.cgiar.org/banana/ CGIAR's RTB Research Program Banana Page]
* [http://www.iita.org/banana-and-plantain Banana and Plantain at the International Institute of Tropical Agriculture (IITA)]

{{Banana}}
{{Authority control}}

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