The boiled plantain is a cornerstone of African, Caribbean and Central and South American cuisine. Plantain should be green or yellow, firm to the touch, and substantially free of stains, if you want to be sure it won't be too soft when boiled. Trim it at the ends, then cut it in half and dip it in boiling water. The cooking time is about 15-30 minutes, during which the plantain will turn a deep yellow and wonderfully sweet.
Ingrediants
- 2-5 green or yellow plantains
- Waterfall
- Salt (to taste)
- 1 tablespoon (15 ml) of olive oil (optional)
- Half a tablespoon (7.5 g) of onion powder (optional)
Steps
Part 1 of 3: Cutting and Peeling the Plantain
Step 1. Choose only firm and ripe fruit
Since boiling the plantain will soften, it is best that it is initially firm to the touch, albeit ripe. Yellow plantains should be only partially saggy and with very few spots on the outer skin (or none at all). Green plantains should be harder, uniform in color, and spotless.
If the plantain is too ripe, once boiled it will inevitably be soggy
Step 2. Trim the fruits at the ends
Place the plantain on the cutting board and remove the last 2-3 cm from both ends with a sharp knife. This step is to peel it more easily. Repeat with the other fruits.
Removing the ends also helps the heat penetrate deeper, for faster cooking
Step 3. Cut the fruit in half
Place the plantain on the cutting board horizontally and divide it into two equal parts with the knife. In this way you will be sure that it fits easily into the pot and you will be able to handle it with ease.
Since it can be very hard, use a sturdy, well-sharpened knife for this
Step 4. Peel the fruit to reduce cooking time
After cutting the plantain in half, cut the skin from side to side with the tip of the knife. At this point you can peel it with your hands. Be gentle so you don't risk damaging the pulp.
- Peeling the fruits reduces the cooking time.
- If you prefer, you can cut the peel from one end to the other without removing it and peel the fruit once cooked.
Part 2 of 3: Heat the Water
Step 1. Boil water in a saucepan
Make sure it's large enough to comfortably hold any plantains you want to boil. Depending on the amount, you can use a saucepan or saucepan with high sides.
Do not fill the pot completely, or the water may overflow when it reaches a boil
Step 2. Wait for the water to start boiling
Heat it over high heat until it reaches a full boil. Depending on the quantity and size of the pot, this should take around 6-10 minutes.
If you're short on time, you can boil the water before cutting and peeling the plantains
Step 3. Add a pinch of salt to the water
If you wish, you can add salt to the cooking water. The salt will balance the sweetness of the plantain and make it tastier.
- If you don't know how much salt to add, start with a teaspoon (5g). When cooked, you can add additional salt to the plantain, if you wish.
- Plantain has a mild taste, so be careful not to overdo it with the salt.
Part 3 of 3: Cooking the Plantain
Step 1. Cook the fruit for 15-30 minutes
The sugars contained in the pulp will gradually break down making it even sweeter and more delicious. After 15-20 minutes, the plantain should have turned an intense yellow color and pleasantly soft.
- Set the cooking time on the kitchen timer.
- When the timer rings, check the color of the pulp. If in some places it is still white, it means that the plantain is not yet fully cooked. In this case, extend the cooking time for 5-6 minutes, then check again. The pulp must become uniform yellow.
- Plantains with the skin still green can take up to 30 minutes to cook.
Step 2. Remove the fruit from the pot using the kitchen tongs
Since they will be hot, drain them from the water with extreme caution. If you don't have kitchen tongs handy, you can skewer them with a fork or knife. Alternatively, you can use a slotted spoon.
- Transfer the plantain directly to the serving dish or, if you prefer, drain it on absorbent paper, so that it loses the excess moisture.
- Do not touch the water or fruit with your hands until they have cooled down, otherwise you could burn yourself severely.
Step 3. Let the plantain cool for 2-3 minutes before serving
It should be eaten hot, but it shouldn't be hot.
Make sure the plantain has cooled down sufficiently before eating it, otherwise, you'll burn your tongue
Step 4. Peel the plantain if you cooked it with the peel
Use the fork and knife to avoid burning your hands. Throw away the peel and enjoy its delicious pulp.
The plantain must always be peeled before being eaten
Step 5. Crush the pulp of the plantain to savor its soft texture
As an optional last step, you can mash the pulp with a fork to make a smooth, creamy puree. Mash and mix the pulp to get rid of most of the lumps. Plantain is a very versatile fruit and this is just one of the many ways it can be served.
- Plantain puree is a key breakfast ingredient in the Dominican Republic, where it is called mangu.
- Traditional versions of "mangu" also include olive oil and onion powder, to add a salty note to the sweetness of the plantain. Use one tablespoon (15ml) of olive oil and half a tablespoon (7.5g) of onion powder for every 2 plantains.
Advice
- If you can't find fresh plantain in the supermarket, try looking for it at an ethnic store.
- In traditional Nigerian cuisine, plantains are served with a spicy sauce made with chopped red chillies, oil and onion.
- The plantain is a delicious, nutritious and satiating fruit. On its own it can make for a full meal when you don't have the option of making something more elaborate.
