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Who Made It Better… Plantains

Who Made It Better… Plantains

WASHINGTON DC - JANUARY 2ND: Caribbean Black Beans With Plantains shot on January 2nd, 2018 in Washington DC. (Photo by Goran Kosanovic for The Washington Post via Getty Images)
Each week we roundup dishes from Black chefs using the same food item — and you decide! Who made it better?

Plantains are a staple in many homes across the Caribbean, Southeast Asia, and Africa. Why? It’s easy to cook in a variety of ways and adds a hint of sweetness to a plate. While a lot of people prefer to fry the fruit, it can be roasted, sauteed, baked, and grilled.

Originally from Southeast Asia, plantains often feel like the adult sibling of bananas because they’re typically served with heavier, dinner options. “You can find these at every African grocery,” Nigerian-American Chef Yewande Komolafe told Saveur about plantains. “I like mine really ripe—almost totally black on the outside, and sugary sweet. They can be sliced and deep fried, or roasted and mashed.”

The following dishes from Black chefs show the duplicity of plantains in how it can be prepared and what it can be served with.

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