Being in a highly international environment is a fantastic thing and one of the most thrilling aspects is the amount of new recipes that I can learn from my friends from many countries. Besides, I’ve got the chance to experience these recipes with the native practioner of that culture and learn much more about their food culture. Plantains (a fruit that just looks like a banana but having a different taste) are the new ingredients that I have learned and I’ll soon be able to cook them in various ways (fried, boiled, grilled etc.). A friend from Cameroon will show me how to cook them as soon as I get some plantains. I’m just looking forward to it!


Since I am now not able to touch some plantains and cook them J, I gathered little info about them from the web and here it is:  



Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, 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. They are grown as far north as Florida, the Caribbean and Central America, South America in countries like Bolivia, Peru, Ecuador, Colombia and southern Brazil, the Canary Islands, Madeira, Egypt, Cameroon,Nigeria and southern Japan or Taiwan and as far south as KwaZulu-Natal”.


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