Roatan Cuisine: Cooking with Plantains

A common culinary mistake made by tourists in the Caribbean is to confuse plantains with bananas.  And no wonder, as they look almost exactly the same!  However, plantains are typically larger and have a tougher skin than bananas.  Where the difference really becomes apparent, however, is in how they taste.  Bananas are much sweeter than plantains which have a starchier flavor profile.  And you wouldn’t want to be eating a plantain without cooking it first, as they’re quite unpleasant raw.  When it comes to Roatan cuisine:  cooking with plantains is often an everyday occurrence.

Preparation For Cooking With Plantains

As mentioned, plantain peels can be quite tough - especially when green.  Baking or boiling a plantain for 20 to 30 minutes can make removing the peel much easier.  After cooking, cut off the plantain’s top and bottom and slice the skin lengthwise with a knife if need be.  You should also be aware that plantain sap can stain your clothes and kitchen, so show care where needed.  Oiling your hands before handling plantains can make cleaning up easier. 

Common Plantain Cooking Methods

Frying

In Roatan, one of the most popular plantain cooking methods is frying.  Peeled and sliced, green plantains can be deep fried in vegetable oil to create crunchy chips or tostones.  The riper the plantain, the softer and sweeter the result.

Grilling

Grilling is another popular method of plantain preparation.  Whole plantains, peeled or not, can be left on the grill for up to an hour.  More nutrients are retained and there’s no need for excess oil.

Roasting

Letting ripe, peeled plantains roast in a hot oven for a half hour turns them golden brown.  No need to cut them before roasting.  You’ll end up with a tasty side dish.

Boiling

Boiled in soups and stews, plantains can take the place of potatoes as a hearty addition.  Using both ripe and unripe pieces can create interesting texture and flavor contrasts.