The plantain

The Colombian plantain is characterized by its exceptional texture and flavor, and is recognized as a tropical ethnic food.

Although it is often confused with banana—since at first sight they are similar—, the truth is that plantain is larger and thicker in peel, is always eaten cooked or fried (never raw) and can be consumed green or ripe; unlike banana that is eaten only when ripe.

Moreover, in scientific terms, both are classified in different genera of the family Musaceae.


Why are plantains good for you?

  • Plantains contains antioxidants that fight different diseases such as cancer. Its high calorie content makes it a great energetic food.
  • It is an important source of vitamin B and C, mineral salts such as iron, phosphorus, potassium, magnesium and calcium.
  • It encourages the secretion of gastric juices, that is why its consumption is highly recommended to people with intestinal disorders.


How to eat a plantain?

The best way to eat a plantain depends on the color they have as they ripen:
Green plantain: They have a similar starchy content to that found in sweet potatoes, the best way to eat it is fried.
Yellow plantain: When plantains turn yellow, the starch of the fruit is converted into sugar and the plantain becomes sweeter. At this point, it is recommended to be boiled or added to stews, soups, sweet fritters and casseroles.
Brown/black plantain: Many people get rid of plantains when they reach this stage of ripeness because they turn black; however, it is at this point when plantains reach its peak sweetness and become an ideal addition to desserts or baked goods.