Plantain is a staple food for most tropical countries. Some refer to it as the unsweetened banana since they all belong to the Musacae family or Eumusa, a section of the genus musa.
This is a hidden superfood that is a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.
There are two ways to consume plantains, one in its unripe state or the ripe ones. Either way, they can be boiled, fried, roasted, or sometimes brewed. There are so many interesting plantain recipes that would make for great starters, main or dessert.
These three unique plantain recipes from Telande World are a must-try. Bon appetite…
Spicy Plantain Tart
Prep Time – 20 minutes, Cook Time – 1 Hour: 20 minutes, Serves 6-8
- For the base
- 4 plantains (green/unripe)
- 20g unsalted butter, softened
- 1 tsp freshly ground black pepper
- 2 egg yolks
- 1 tsp salt
- 800ml water
- For the filling
- 5 ripe plantains
- 1tsp grated ginger
- 1 tsp smoked paprika
- 1 tsp ground cloves
- 1 tsp ground rosemary
- 1 tsp ground black pepper
- 3 egg whites
- 1 tsp salt
- A handful of cocoyam leaves, chopped
- Pour the plantain into a saucepan over medium heat, add a pinch of salt, water and let it boil for 15-20 minutes or until soft.
- Pour into a large mixing bowl and mash into a smooth dough-like texture then add butter, black pepper, salt, egg yolks and mash it in.
- Scoop into a tart pan and level equally before placing it in a pre-heated oven and bake for 7 minutes.
- In another mixing bowl mash the ripe plantain until smooth then add grated ginger, smoked paprika, cloves, rosemary, black pepper, salt, mush into a uniform mixture and set aside.
- Whisk egg whites until it’s stiff then transfer into the ripe plantain mixture.
- Gently fold in the whisked egg whites, add the cocoyam leaves and stir in.
- Pour into the baked plantain base and place in the oven.
- Bake at 170c for 45 minutes.
- Spicy plantain tart ready to serve. Slice and share.
Prep Time- 10 minutes, Cook Time – 10 minutes, Serves 4-6 people
- 1 Small Ripe Plantain (Chopped)
- 1 ½ Cup Milk
- 1 Cup Soft Flour
- ½ Tsp Salt
- 1 Tsp Ground Nutmeg
- 1 Large Egg
- 1 Tsp Vanilla Essence
- 2 Tbsp Sugar
- 20g Butter (For Frying)
- For Toppings;
- Pomegranate Syrup
- Pomegranate Seeds
- Blend the ripe plantain with 1 cup milk into a smooth mixture and set aside.
- Mix the flour with salt and nutmeg, then pour in the blended mixture in, add egg, milk, vanilla essence, sugar and whisk into a light batter.
- Grease a crepe pan with butter and scoop a ladle full of the batter onto it.
- Fry for 2 minutes until the edges of the crepe turns golden brown, then flip and let it fry for another 2 minutes.
- Serve with strawberries, drizzle pomegranate syrup on it and sprinkle some pomegranate seeds on it for garnish.
- Plantain crepes ready to serve.
Prep Time – 10 minutes, Cook time – 35 minutes, Serves 2-4 people
- 6 Rashers of Streaky Bacon (Chopped)
- 50g Unsalted Butter
- 3 Cloves of Garlic (Minced)
- 1 Tbsp of Soft Flour
- 1 ½ Cups of Milk
- 1 Tsp of Black Pepper
- 2 Large Ripe Plantains (Round Slices)
- 150g Cheddar Cheese (Grated)
- 75g Parmesan Cheese (Grated)
- 1 Tsp of Salt
- Pour the bacon into a saucepan over medium heat, stir until crispy, then take out.
- Place the butter in the same saucepan, add garlic, flour, stir and let simmer on medium heat for a minute, then add the milk, black pepper, salt, stir until it thickens for 5 minutes.
- Add the crispy bacon, stir, let it simmer, then take off the heat.
- Arrange the plantain in a mini dish, scoop a spoonful of the sauce and spread evenly on the plantain. Continue with another layer of the plantain and cream sauce.
- Sprinkle with a handful of cheddar cheese and Parmesan cheese.
- Bake in a pre-heated oven at 170c for 20 minutes.
- Plantain gratin ready to serve.