Yellow fried plantain, commonly known as “dodo” from where I come from in Nigeria, West Africa, has been one of my favourite side dishes. I would prepare either beans “ewa agoyi” or plain rice with stew and have fried yellow plantain on the side. At “oyambe” parties and “buka” joints in Nigeria, they are mostly cut into tiny pieces or thinly sliced. At home, I cut them diagonally but not too thin. As soon as I fry them at home, my husband would eat them as a meal. He kept saying he was too hungry to wait for the rice. That would leave the rest of us patiently waiting for the rice without fried plantain to add to our meal. I learned my lesson when that happened three times.
I started preparing the rice and stew first, then left the frying of the yellow plantain till the end. That showed him. As if the fried yellow plantain was only sweet in his mouth. I beg, I sabi chop am too…
To try healthier options, I started cutting the yellow plantain into strips lengthwise and throwing them into my oven for grilling. It did not have the same satisfying taste as the fried option. I beg, you only live once. Let me enjoy my fried yellow plantain. I also boil them, which is another way I like eating them lately.Green plantain would not be something I would prepare because I’m not really used to it. I had it once years ago when my mother-in-law prepared it for me in a porridge-style dish. When I said years ago, I meant before I got married during the courtship phase when her son, my present husband, was trying to impress me. It was so delicious, and it had many “orishirishi” in it. The “orishirishi” included dry fish, beef, crayfish, snail, and spinach leaves. It was also very healthy. I have not tried to recreate that dish since, but the more I think about it, the more I think I will give it a go. It sounds more doable in my head.
The high amount of potassium in plantains is essential for maintaining the cell and body fluids that control your heart rate and blood pressure. The fiber in plantains also helps lower your cholesterol, which in turn keeps your heart functioning at its best.
Where to find them
Plantains grow in tropical countries across the globe from Central and South America to the Caribbean, Africa, and Southeast Asia. As a non-seasonal crop, plantains are available all year long.
They’re considered a staple food in many regions, providing a significant source of calories to people in the tropics.
Fortunately, plantains can also be found easily in African/Asian shops or supermarkets and a few grocery stores. Though it’s less likely that local grocery chains will carry plantains, if you’re having trouble finding them, try an African, Latin, or Asian grocery store.
Yellow and green plantains are two stages of the same fruit, and they are both staples in many African, Caribbean, and Latin American cuisines. Here’s a breakdown of their characteristics, uses, and nutritional benefits:
Green Plantains
Texture and Taste: Green plantains are firm and starchy, similar to potatoes. They have a mild, slightly savory flavour.
Culinary Uses: Due to their starchiness, green plantains are often used in savory dishes. They can be fried, boiled, or baked. Popular dishes include tostones (double-fried plantain slices) and mofongo (mashed plantains often mixed with garlic and pork).
Nutritional Value: Green plantains are high in complex carbohydrates, fiber, and resistant starch, which is beneficial for gut health. They also contain vitamins A and C, magnesium, and potassium.
Yellow Plantains
Texture and Taste: As plantains ripen, they turn yellow and become sweeter, softer, and less starchy. The flavour is mildly sweet, and the texture is more tender than green plantains.
Culinary Uses: Yellow plantains are versatile and can be used in both savory and sweet dishes. They are often fried to make maduros (sweet fried plantains), grilled, or baked. They can also be mashed or added to stews and soups for a touch of sweetness.
Nutritional Value: Yellow plantains still offer fiber, though in lower amounts compared to green plantains. They also provide more sugars and have a higher glycemic index. They are rich in vitamins A, C, and B6, as well as potassium.
Choosing Between Green and Yellow Plantains
For Savory Dishes: Green plantains are preferred for their firm texture and ability to hold up well in frying or boiling.
For Sweet Dishes: Yellow plantains are ideal when you want a touch of sweetness or a softer texture.
How They Are Used in Different Cultures
In African Cuisine: Both green and yellow plantains are popular. For example, green plantains are often used in dishes like "alloco" (fried plantains in Ivory Coast) and "fufu" (mashed plantains).
In Caribbean Cuisine: Plantains are a staple across the Caribbean, with green plantains used in savory dishes like "mangu" in the Dominican Republic, while yellow plantains are used in dishes like "platanos maduros."
In Latin American Cuisine: Green plantains are central to dishes like "patacones" in Colombia, while yellow plantains are enjoyed in dishes like "tajadas" in Venezuela.
Plantains are a versatile ingredient, and whether green or yellow, they offer a rich source of nutrition and flavour to a wide variety of dishes.
Last tip: The last time I purchased some green plantains from one of my favourite African grocery shops, one of the customers was telling me to wrap them up in a black bag and keep it in a dry, cool place. She guaranteed that it would be ripe the next day. The next day, very eager and hopeful, I extracted the bag from where I had placed it under my kitchen cabinet. It wasn’t as ripe as I had hoped. It took the next two days to ripen up enough to fry. Or maybe my cool, dry place wasn’t cool enough…
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