If you’ve recently discovered plantains and want to learn how to cook them, you’re in for a treat. These versatile fruits can be prepared in a variety of ways, from crispy tostones to sweet caramelized maduros. In this guide, we’ll go over different methods for cooking, along with tips to help you get the best results.
Though they belong to the banana family, they’re quite different from the sweet variety we often snack on. Larger with thicker skin, they’re typically cooked before eating. Their flavor and texture change as they ripen, so they can be used for savory and sweet dishes.
A staple in Caribbean cuisine, they’re affordable, plentiful, and incredibly versatile. Used in everyday meals, they find their way into soups, mashes, side dishes, and even as a base for proteins and other creative preparations.
Stages of ripeness
Plantains go through three distinct stages of ripeness, each suited for different cooking methods. Their flavor and texture change depending on their ripeness, making them versatile for both savory and sweet dishes.
Platano verde (green plantains) – These are completely green with no yellowing and are very firm when pressed. They are starchy and mild in flavor.
Platano pinton (semi-ripe plantains) – These are yellow with some black spots and have a slight give when pressed. They are mildly sweet and retain some starchiness.
Platano maduro (ripe plantains) – These have mostly black skin and are soft when pressed. They are very sweet and rich in flavor.
How to Cook Plantains
The way they’re prepared depends on ripeness, as each stage offers a different taste and texture. Here are some common ways to cook them:
Cooking Green Plantains (Platano Verde)
Green ones are starchy, like potatoes but with an earthier taste. Common preparations include:
- Tostones – Twice-fried slices that are crispy on the outside and tender inside. They’re sliced, fried once, smashed, and then fried again.
- Plantain Chips (Mariquitas) – Thinly sliced and deep-fried for a crunchy snack, often sprinkled with salt.
- Soups and Stews – Used to make thick, starchy sopa de platano (plantain soup) or to add texture and subtle flavor to various soups and stews.
Cooking Semi-Ripe Plantains (Platano Pinton)
At this stage, they develop some sweetness but still have a bit of starchiness. They work well in:
- Soups and Stews – Like Cuban-style Ajiaco, where they add body and mild sweetness to the broth.
- Pan-frying – Lightly pan-fried for a balance of soft and slightly crisp textures.
- Boiled – Cooked in water until tender and served as a simple side dish, often with a drizzle of butter or oil.
Cooking Ripe Plantains (Platano Maduro)
Sweet and soft, these are perfect for both savory and dessert preparations. Popular methods include:
- Platanos Maduros Fritos (fried sweet plantains) – Diagonally sliced and fried until golden brown and caramelized.
- Platanos en Tentacion – Simmered in a sweet syrup made with sugar, cinnamon, and sometimes butter.
A final note
Depending on where you live, you might find plantains in larger supermarkets, farmers' markets, or specialty stores. In places with a warm climate, like South Florida, they’re easy to come by. Whether you're frying, boiling, or adding them to soups, their unique flavors and textures are definitely worth trying.
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