On a recent visit to Jamaica, just about every meal my wife and I sampled came with a side order of beautiful golden plantain strips, shallow-fried and served with a sprinkling of salt and nutmeg. They were the perfect accompaniment to grilled local fish or large plates of tear-inducing jerk chicken, and were so delicious a memory that they have now become a regular staple in the Majumdar pantry.
Watching the Iron Chef and his challenger has definitely given me some new ideas for how to use plantains in my own kitchen, and I hope to persuade those of you who have not yet tried them to give the banana’s less well-known cousin a try yourself.
What are plantains?
Plantains, or “cooking banana” as they are sometimes known, are part of the same family as the banana and are often mistaken for them. However, plantains and bananas differ in a number of important areas, both in how they look and in how they are prepared.