Plantains contain more starch and less sugar than dessert bananas and are therefore cooked or otherwise processed before being eaten. They are always cooked or fried when eaten green. At this stage, the pulp is hard and the peel often so stiff, it has to be cut with a knife to be removed.
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
STAMP & GO
3 Food Basket green plantains
1 tablespoon salt
Vegetable Oil/ Extra Virgin Olive Oil
Peel plantain by making 2 incisions on opposite sides of the plantain skin.
Cut the plantain into 11/2 inch thick slices in the middle.
Heat frying pot filled with oil to cover plantain.
Fry plantain slices until golden brown on each side.
Remove them a slice at a time, then place between the plantain skin.
Press the plantain to make it flat. I use a the bottom of small pot.
Place pressed plantain back in fry pot and fry till golden brown.
Salt to taste.
Plantain is a carbohydrate source. Its utilizable protein content as percentage of calorie ingestion is higher than sago and cassava, but is much lower than other staples such as yam, maize, rice, potato and wheat. The low fat content of plantain, coupled with its high starch content, makes it a possible food for geriatric patients. It may also be a possible food alternative for people suffering from gastric ulcer, coeliac disease and in the relief of colitis.
Plantain contains very little beta-carotene. The vitamin C content of plantain is very similar to those of sweet potato, cassava and potato, but the concentration may vary with the crop, maturity at harvest, soil, and farming conditions.