Green Plantain Banana

Cultivated throughout sub-Saharan Africa, plantain is used in many traditional and popular dishes, most often in puree or fried slices. It is also grown in the Caribbean, in Central and South America, in the south of the United States, and in the south of India. It is the basis of nutrition for several billion people around the world. Each year, approximately more than 45 million tonnes of plantain are produced. 85% of plantain production is consumed on site. In some African countries, plantain represents more than a quarter of the daily calorie intake.

Thanks to its high carbohydrate content, the plantain constitutes an essential source of energy in the food rations of certain populations: its energy contribution is of the order of 120 kcalories (500 kJoules) for 100 g of cooked plantain. Due to the strong dominance of complex carbohydrates (starch), and a high level of fiber (5.8 g per 100 g), this energy is gradually released in the body. The plantain can thus play the role of a basic carbohydrate food in the diet. It also has another very appreciated characteristic: a good capacity to satisfy the appetite.

Plantains, unlike fruit bananas, cannot be eaten raw. Its high starch content makes it completely indigestible when raw. The plantain thus plays the role of a starchy food. It has a neutral taste like potato, and serves as a daily staple. It goes perfectly with sauces, vegetables, meat or fish depending on everyone's means.

The plantain can also be eaten in slices fried in palm oil, it is the famous “alloco” of Ivory Coast. It is also eaten fermented and steamed in banana leaves. Wine or beer are also produced from fermented plantain in East Africa: these are pombe, tembo or mawa.

Unripe plantain is the main ingredient of Kondrè, a dish that comes from western Cameroon. This recipe calls for specific spices but can also be made without them. That said, it is these spices that give a particular taste and aroma to the dish.