Caribbean Pepper

The piece weighs approximately 1.2 kg – 1.4 kg.
Category 1.
Origin: Brazil

Origin: Colombia, Martinique, etc…

Plantain, also known as alloco or makeba, is a side dish in many African cuisines. It is often eaten fried, steamed, or as chips

Green plantains are a staple food 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, purées, or stews. Its dense texture and neutral flavor make it an excellent alternative to rice or potatoes.

Main features:

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

Benefits :

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

Culinary applications:

1. Plantain fries:
   • Cut the bananas into sticks or slices, then fry them in hot oil until golden brown and crispy.
2. Plantain puree:
   • Cook the plantains in water or steam them, 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 the plantains and fry or bake them for a healthy and crispy snack.
5. Soups and stews:
   • Add pieces of green plantain banana to your soups or stews for a unique taste and texture.

Preparation tips:

• Before cooking the green plantain, remove the peel 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 them.

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 down the process.