Cooking banana
This article needs additional citations for verification. (August 2023) |
Cooking bananas | |
---|---|
Genus | Musa |
Species | Musa × paradisiaca |
Hybrid parentage | M. acuminata × M. balbisiana |
Cultivar group | Cultivars from a number of groups, including the AAA Group, the AAB Group and the ABB Group |
Origin | Southeast Asia[1] |
Cooking bananas
Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America.[6] Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania.[7] Bananas fruit all year round, making them a reliable all-season staple food.[8]
Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw; however, they are most commonly prepared either fried, boiled, or processed into flour or dough.[1]
Description
Plantains contain more starch and less sugar than dessert bananas, so they are usually cooked or otherwise processed before being eaten. They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes. Green plantains can also be boiled and pureed and then used as thickeners for soups.[9] The pulp of green plantain is typically hard, with the peel often so stiff that it must be cut with a knife to be removed.[10]
Mature, yellow plantains can be peeled like typical dessert bananas; the pulp is softer than in immature, green fruit and some of the starch has been converted to sugar. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled.[11]
Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world.[12] As a staple, plantains are treated in much the same way as potatoes, with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling, or frying.[11]
Since they fruit all year, plantains are a reliable staple food, particularly in
An average plantain provides about 920 kilojoules (220 kilocalories) of food energy and is a good source of potassium and dietary fiber.[15] The sap from the fruit peel, as well as the entire plant, can stain clothing and hands, and can be difficult to remove.[16]
Taxonomy
Linnaeus originally classified bananas into two species based only on their uses as food: Musa paradisiaca for plantains and Musa sapientum for dessert bananas. Both are now known to be
Dishes
This section needs additional citations for verification. (July 2019) |
Fried
Ethakka appam, pazham (banana) boli or pazham pori are terms used for fried plantain in the state of Kerala, India. The plantain is usually dipped in sweetened rice and white flour batter and then fried in coconut or vegetable oil, similar to pisang goreng. It is also known as bajji in Southern Indian states, where it is typically served as a savory fast food.[19]
In the Philippines, fried bananas are also served with arroz a la cubana and is frequently characterized as one of its defining ingredients.[20]
Plantains are used in the
Boli or bole is the term used for roasted plantain in Nigeria. The plantain is usually grilled and served with roasted fish, ground peanuts and a hot palm oil sauce. It is a dish native to the Yoruba people of Western Nigeria. It is popular among the working class as an inexpensive midday meal.[22]
Plantain is popular in West and Central Africa, especially
In
In the Western hemisphere,
In western Venezuela, much of Colombia and the Peruvian Amazon, patacones are a frequently seen variation of tostones. Plantains are sliced in long pieces and fried in oil, then used to make sandwiches with pork, beef, chicken, vegetables and ketchup. They can be made with unripe patacon verde or ripe patacon amarillo plantains. Tostones in the Dominican Republic are only fried once and are thicker than chips. Although there are local names for tostones in almost every Latin country, they are still commonly called tostones in all of Latin America.[citation needed]
Chifles is the Spanish term used in Peru and Ecuador for fried green plantains sliced (1–2 mm (0.04–0.08 in) thick); it is also used to describe plantain chips which are sliced thinner. [citation needed] In Nicaragua, they are called "tajadas" and are sliced thinly the long way. They are commonly served alongside many dishes, including fritanga, and sold in bags by themselves.[30][31]
In Honduras, Venezuela and Central Colombia, fried ripened plantain slices are known as tajadas. They are customary in most typical meals, such as the Venezuelan pabellón criollo. The host or waiter may also offer them as barandas (guard rails), in common slang, as the long slices are typically placed on the sides of a full dish, and therefore look as such. Some variations include adding honey or sugar and frying the slices in butter, to obtain a golden caramel; the result has a sweeter taste and a characteristic pleasant smell. The same slices are known as amarillos and fritos maduros in Puerto Rico, Cuba, and the Dominican Republic respectively. In Panama, tajadas are eaten daily together with steamed rice, meat and beans, thus making up an essential part of the Panamanian diet, as with Honduras. By contrast, in Nicaragua, tajadas are fried unripened plantain slices, and are traditionally served at a fritanga, with fried pork or carne asada, or on their own on green banana leaves, either with a cabbage salad or fresh or fried cheese.
On Colombia's Caribbean coast, tajadas of fried green plantain are consumed along with grilled meats, and are the dietary equivalent of the French-fried potatoes/chips of Europe and North America.[citation needed]
After removing the skin, maduro can be sliced (between 3–20 mm (0.1–0.8 in) thick) and pan-fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico baked plátanos maduros are usually eaten for breakfast and served with eggs (mainly an omelet with cheese), chorizo or bacon. Only salt is added to green plantains.[citation needed]
Tacacho is a roasted plantain Amazonian cuisine dish from Peru. It is usually served con cecina, with bits of pork.[citation needed]
In Venezuela, a yo-yo is a traditional dish made of two short slices of fried ripened plantain (see Tajadas) placed on top of each other, with local soft white cheese in the middle (in a sandwich-like fashion) and held together with toothpicks. The arrangement is dipped in beaten eggs and fried again until the cheese melts and the yo-yo acquires a deep golden hue. They are served as sides or entrees.[citation needed]
Boiled
Eto is a Ghanaian traditional dish made from boiled and mashed yam or plantain and typically savored with boiled eggs, groundnut (peanuts) and sliced avocado.[32] For the plantain option called 'Boodie eto', the plantain can be used unripe, slightly ripe or fully ripe. Culturally, eto was fed to a bride on the day of her marriage, but is now a popular dish enjoyed outside of special occasions as well.[citation needed]
A traditional mangú from the Dominican Republic consists of peeled and boiled green plantains, mashed with hot water to reach a consistency slightly stiffer than mashed potatoes. It is traditionally eaten at breakfast, topped with sautéed red onions in apple cider vinegar and accompanied by fried eggs, fried cheese or fried bologna sausage, known as Dominican salami.[citation needed]
Plantain porridge is also a common dish throughout the Caribbean, in which cooking bananas are boiled with milk, cinnamon, and nutmeg to form a thick porridge typically served at breakfast.[33]
In Uganda, cooking bananas are referred to as matooke or matoke, which is also the name of a cooking banana stew that is widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. The cooking bananas (specifically East African Highland bananas) are peeled, wrapped in the plant's leaves and set in a cooking pot (a sufuria) on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for a few hours. While uncooked, the matoke is white and fairly hard, but cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and is served with a sauce made of vegetables, ground peanuts, or some type of meat such as goat or beef.[citation needed]
Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas or plantains in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote. Cayeye are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. Most popular is Cayeye with fresh cheese, avocado and fried egg on top.[citation needed]
As a dough
In Puerto Rico, mofongo is made by mashing fried plantains in a mortar with chicharrón or bacon, garlic, olive oil and stock. Any meat, fish, shellfish, vegetables, spices, or herbs can also be added. The resulting mixture is formed into cylinders the size of about two fists and eaten warm, usually with chicken broth. Mofongo relleno is topped with creole sauce rather than served with chicken broth. Creole sauce may contain stewed beef, chicken or seafood; it is poured into a center crater, formed with the serving spoon, in the mofongo. Grated green bananas and yautias are also used to form masa, a common ingredient for dishes such as alcapurria, which is a type of savory fritter.[citation needed]
Fufu de platano is a traditional and very popular lunch dish in Cuba, and essentially akin to the Puerto Rican mofongo. It is a fufu made by boiling the plantains in water and mashing with a fork. The fufu is then mixed with chicken stock and sofrito, a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. The texture of Cuban fufu is similar to the mofongo consumed in Puerto Rico, but it is not formed into a ball or fried. Fufu is also a common centuries-old traditional dish made in Côte d'Ivoire, Ghana, Nigeria, Cameroon and other West & Central African countries. It is made in a similar fashion as the Cuban fufu, but is pounded, and has a thick paste, putty-like texture which is then formed into a ball. West African fufu is sometimes separately made with cassava, yams or made with plantains combined with cassava.[citation needed]
Other dishes
While cooking bananas are starchier and often used in savory dishes as a result, many Philippine desserts also use cooking bananas as a primary ingredient, such as:
- Banana cue - fried ripe saba bananas coated with caramelized sugar.
- Binignit - a dessert soup of glutinous rice in coconut milk with ripe saba bananas as one of the main ingredients.
- Ginanggang - grilled saba bananas coated with margarine and sugar.
- Maruya- banana fritters made from saba bananas and batter.
- Minatamis na saging - saba bananas simmered in a sweet syrup. It is rarely eaten alone, but is instead used as an ingredient in other desserts, notably halo halo.
- Pritong saging - fried ripe saba bananas.
- Pinasugbo - thinly sliced bananas coated with caramelized sugar and sesame seeds and fried until crunchy.
- Saba con hielo- a shaved ice dessert which primarily uses minatamis na saging and milk.
- Turon - a type of dessert lumpia (spring rolls) made from ripe saba bananas wrapped in thin crepe and fried.[citation needed]
In Ecuador, plantain is boiled, crushed, scrambled, and fried into majado. This dish is typically served with a cup of coffee and bistek, fish, or grated cheese. It is a popular breakfast dish. Majado is also used as a base to prepare tigrillo and bolones. To prepare tigrillo, majado is scrambled with pork rind, egg, cheese, green onions, parsley, and cilantro. To prepare bolones, majado is scrambled with cheese, pork rind, or a mixture of both. The resulting mixture is then shaped into a sphere which is later deep-fried. Both tigrillo and bolones are typically served with a cup of coffee.[citation needed]
Other preparations
This section needs additional citations for verification. (April 2018) |
Chips
After removing the skin, the unripe fruit can be sliced thin and
Chips fried in
Dried flour
Plantains are also dried and ground into flour; "banana meal" forms an important foodstuff.[citation needed]
In southern India, dried plantain powder is mixed with a little bit of fennel seed powder and boiled in milk or water to make baby food to feed babies until they are one year old.[citation needed]
Drink
In Peru, plantains are boiled and blended with water, spices, and sugar to make
Ketchup
The Philippines uniquely processes saba bananas into banana ketchup. It was originally invented in World War II as a substitute for tomato ketchup.[35][36]
Nutrition
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 510 kJ (120 kcal) |
31.89 g | |
Sugars | 10 g |
Dietary fiber | 2.3 g |
0.37 g | |
1.3 g | |
Niacin (B3) | 4% 0.686 mg |
Pantothenic acid (B5) | 5% 0.26 mg |
Vitamin B6 | 18% 0.299 mg |
Folate (B9) | 6% 22 μg |
Choline | 2% 13.5 mg |
Vitamin C | 20% 18.4 mg |
Vitamin E | 1% 0.14 mg |
Vitamin K | 1% 0.7 μg |
Minerals | Quantity %DV† |
Calcium | 0% 3 mg |
Iron | 3% 0.6 mg |
Magnesium | 9% 37 mg |
Phosphorus | 3% 34 mg |
Potassium | 17% 499 mg |
Sodium | 0% 4 mg |
Zinc | 1% 0.14 mg |
Other constituents | Quantity |
Water | 65.3 g |
†Percentages estimated using US recommendations for adults,[37] except for potassium, which is estimated based on expert recommendation from the National Academies.[38] |
Plantain is 32%
Containing little
Comparison to other staple foods
The following table shows the nutrient content of raw plantain and other major staple foods in a raw form on a dry weight basis to account for their different water contents.[39]
Staple | Maize (corn)[A] | Rice, white[B] | Wheat[C] | Potatoes[D] | Cassava[E] | Soybeans, green[F] | Sweet potatoes[G] | Yams[Y] | Sorghum[H] | Plantain[Z] | RDA
|
---|---|---|---|---|---|---|---|---|---|---|---|
Water content (%) | 10 | 12 | 13 | 79 | 60 | 68 | 77 | 70 | 9 | 65 | |
Raw grams per 100 g dry weight | 111 | 114 | 115 | 476 | 250 | 313 | 435 | 333 | 110 | 286 | |
Nutrient | |||||||||||
Energy (kJ) | 1698 | 1736 | 1574 | 1533 | 1675 | 1922 | 1565 | 1647 | 1559 | 1460 | 8,368–10,460 |
Protein (g) | 10.4 | 8.1 | 14.5 | 9.5 | 3.5 | 40.6 | 7.0 | 5.0 | 12.4 | 3.7 | 50 |
Fat (g) | 5.3 | 0.8 | 1.8 | 0.4 | 0.7 | 21.6 | 0.2 | 0.6 | 3.6 | 1.1 | 44–77 |
Carbohydrates (g) | 82 | 91 | 82 | 81 | 95 | 34 | 87 | 93 | 82 | 91 | 130 |
Fiber (g) | 8.1 | 1.5 | 14.0 | 10.5 | 4.5 | 13.1 | 13.0 | 13.7 | 6.9 | 6.6 | 30 |
Sugar (g) | 0.7 | 0.1 | 0.5 | 3.7 | 4.3 | 0.0 | 18.2 | 1.7 | 0.0 | 42.9 | minimal |
Minerals | [A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA
|
Calcium (mg) | 8 | 32 | 33 | 57 | 40 | 616 | 130 | 57 | 31 | 9 | 1,000 |
Iron (mg) | 3.01 | 0.91 | 3.67 | 3.71 | 0.68 | 11.09 | 2.65 | 1.80 | 4.84 | 1.71 | 8 |
Magnesium (mg) | 141 | 28 | 145 | 110 | 53 | 203 | 109 | 70 | 0 | 106 | 400 |
Phosphorus (mg)
|
233 | 131 | 331 | 271 | 68 | 606 | 204 | 183 | 315 | 97 | 700 |
Potassium (mg) | 319 | 131 | 417 | 2005 | 678 | 1938 | 1465 | 2720 | 385 | 1426 | 4700 |
Sodium (mg) | 39 | 6 | 2 | 29 | 35 | 47 | 239 | 30 | 7 | 11 | 1,500 |
Zinc (mg)
|
2.46 | 1.24 | 3.05 | 1.38 | 0.85 | 3.09 | 1.30 | 0.80 | 0.00 | 0.40 | 11 |
Copper (mg)
|
0.34 | 0.25 | 0.49 | 0.52 | 0.25 | 0.41 | 0.65 | 0.60 | - | 0.23 | 0.9 |
Manganese (mg)
|
0.54 | 1.24 | 4.59 | 0.71 | 0.95 | 1.72 | 1.13 | 1.33 | - | - | 2.3 |
Selenium (μg) | 17.2 | 17.2 | 81.3 | 1.4 | 1.8 | 4.7 | 2.6 | 2.3 | 0.0 | 4.3 | 55 |
Vitamins | [A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA
|
Vitamin C (mg) | 0.0 | 0.0 | 0.0 | 93.8 | 51.5 | 90.6 | 10.4 | 57.0 | 0.0 | 52.6 | 90 |
Thiamin (B1) (mg)
|
0.43 | 0.08 | 0.34 | 0.38 | 0.23 | 1.38 | 0.35 | 0.37 | 0.26 | 0.14 | 1.2 |
Riboflavin (B2) (mg) | 0.22 | 0.06 | 0.14 | 0.14 | 0.13 | 0.56 | 0.26 | 0.10 | 0.15 | 0.14 | 1.3 |
Niacin (B3) (mg)
|
4.03 | 1.82 | 6.28 | 5.00 | 2.13 | 5.16 | 2.43 | 1.83 | 3.22 | 1.97 | 16 |
Pantothenic acid (B5) (mg) | 0.47 | 1.15 | 1.09 | 1.43 | 0.28 | 0.47 | 3.48 | 1.03 | - | 0.74 | 5 |
Vitamin B6 (mg) | 0.69 | 0.18 | 0.34 | 1.43 | 0.23 | 0.22 | 0.91 | 0.97 | - | 0.86 | 1.3 |
Folate Total (B9) (μg) | 21 | 9 | 44 | 76 | 68 | 516 | 48 | 77 | 0 | 63 | 400 |
Vitamin A (IU) | 238 | 0 | 10 | 10 | 33 | 563 | 4178 | 460 | 0 | 3220 | 5000 |
Vitamin E, alpha-tocopherol (mg) | 0.54 | 0.13 | 1.16 | 0.05 | 0.48 | 0.00 | 1.13 | 1.30 | 0.00 | 0.40 | 15 |
Vitamin K1 (μg)
|
0.3 | 0.1 | 2.2 | 9.0 | 4.8 | 0.0 | 7.8 | 8.7 | 0.0 | 2.0 | 120 |
Beta-carotene (μg)
|
108 | 0 | 6 | 5 | 20 | 0 | 36996 | 277 | 0 | 1306 | 10500 |
Lutein+zeaxanthin (μg) | 1506 | 0 | 253 | 38 | 0 | 0 | 0 | 0 | 0 | 86 | 6000 |
Fats | [A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA
|
Saturated fatty acids (g) | 0.74 | 0.20 | 0.30 | 0.14 | 0.18 | 2.47 | 0.09 | 0.13 | 0.51 | 0.40 | minimal |
Monounsaturated fatty acids (g) | 1.39 | 0.24 | 0.23 | 0.00 | 0.20 | 4.00 | 0.00 | 0.03 | 1.09 | 0.09 | 22–55 |
Polyunsaturated fatty acids (g) | 2.40 | 0.20 | 0.72 | 0.19 | 0.13 | 10.00 | 0.04 | 0.27 | 1.51 | 0.20 | 13–19 |
[A] | [B] | [C] | [D] | [E] | [F] | [G] | [Y] | [H] | [Z] | RDA
|
A raw yellow dent corn
B raw unenriched long-grain white rice
C raw hard red winter wheat
D raw potato with flesh and skin
E raw cassava
F raw green soybeans
G raw sweet potato
H raw sorghum
Y raw yam
Z raw plantains
/* unofficial
Allergies
Plantain and banana allergies occur with typical characteristics of
See also
- List of banana cultivars
- List of banana dishes
- Cavendish banana subgroup
- Gros Michel banana
- Matoke
- Musa balbisiana
- Rhino Horn banana
- Saba banana
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