Ginger (origin Brazil)

Green plantain is an essential staple in many tropical and African cuisines. At this stage, the plantain is firm, not very sweet and high in starch, making it perfect for savory dishes. It lends itself to a multitude of culinary preparations, such as fries, purees or stews. Its dense texture and neutral taste make it an excellent alternative to rice or potatoes.

Main features:

• Average weight: 200 g to 400 g per fruit (depending on size).
• Color: Skin bright green and firm to the touch.
• Flavor: Neutral and slightly earthy taste, ideal for savory dishes.
• Texture: Dense and firm before cooking, tender after cooking.
• Origin: Cultivated in tropical regions (Africa, Caribbean, South America).

Benefits :

• Energy-rich: Thanks to its high starch content, green plantain is a sustainable source of complex carbohydrates.
• Versatile in the kitchen: Ideal for side dishes, snacks or savory meal bases.
• Gluten-free: Perfect for people following a gluten-free diet.
• Alternative to starchy foods: An excellent option to vary potatoes, rice or pasta.

Culinary applications:

1. Plantain fries:
   • Cut the bananas into sticks or slices, then fry them in hot oil until golden and crispy.
2. Plantain puree:
   • Cook the plantains in water or steam, then mash them with a little butter or oil for a smooth puree.
3. Plantain porridge:
   • Boil the banana pieces and serve them as an accompaniment to a stew or curry.
4. Plantain chips:
   • Thinly slice plantains and fry or bake them for a healthy, crunchy snack.
5. Soups and stews:
   • Add pieces of green plantain to your soups or stews for a unique taste and texture.

Preparation tips:

• Before cooking the green plantain, remove the skin with a knife, as it is thicker and stickier than that of ripe bananas.
• If you prefer a softer texture, let the bananas cook longer in boiling water or steam.

Conservation :

• Store green plantains at room temperature, away from moisture and direct light.
• If they start to ripen, place them in the refrigerator to slow the process.