Baked Plantain
#20036 - 09/09/03 09:42 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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I have not tried this yet.... but will 
Baked Plantain
Ingredients
4 Plantains, ripe
1/2 cup Apple Juice
2 tbsp. Molasses, unsulphured *see the post "understanding molasses" lower in this thread
1 tsp. Cinnamon, ground
1/2 tsp. Nutmeg, ground
1/2 tsp. Ginger, ground
Preparation
Peel the ripe plantains, cut in half and split lengthwise, and place them in a covered baking dish with the rounded side up. In a measuring cup, mix together the apple juice, molasses, cinnamon, nutmeg and ginger, and pour over the plantains in the baking dish.
Bake in an oven at 350 degrees F. for 30 - 45 minutes, or in a microwave oven (on high) for about 10 - 15 minutes. The reason for the covered baking dish is to help "steam" the plantains and prevent them from drying out. Baste as necessary to prevent the top of the plantains from drying out and to help give them a nice color.
Serve plain or over a bed of rice and enjoy! Makes a great breakfast treat.
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Edited by Shell Marr (04/10/07 08:50 AM)
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Hey Barb! Check here . I've never had them, but I know they are kinda like bananas. I've heard of them a lot in Hispanic cuisine, usually fried.
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Plantains are very starchy banana that is used in cooking. It is not an eating banana like the ones we are used to peeling and eating. They are usually sold green, but occasionally we find ripe ones. If the plantains are green, let them ripen. We have found the easiest way to peel a plantain is to cut off the two ends with a knife and then slit the skin lengthwise and then peel it (if you do not need the plantain whole, cutting it in half also makes it easier to peel).
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Another recipe from same site....
Baked Plantain with Tofu and Brown Basmati Rice
Excellent for breakfast or dessert - hot or cold
Ingredients
3 Cups Water
1 Cup Brown Basmati Rice
1 medium sized Onion
1 lb. extra firm Tofu
5 Plantains
2 tsp. Cinnamon
1 tsp. Allspice
Cooking:
Peel and dice the Onion. Boil the water and place in a large covered glass or ceramic casserole dish. Add the Rice, Onion, Cinnamon, and Allspice. Stir and place the dish in a microwave (on high) or oven (preheated to 350 degreed F.) for about twenty minutes.
Dice the Tofu. Peel and slice the Plantain lengthwise, then slice the Plantain halves into pieces not over 1/4". Remove the casserole dish from the oven after the initial cooking and add the Tofu and Plantain. Mix well and place back in oven for another 35-45 minutes, mixing at 15 minute intervals. When it is ready, the plantain should be soft, but not mushy, and all the water should be absorbed.
This Plantain dish makes a special breakfast served hot right out of the oven. If there are leftovers, refrigerate and serve cold or warmed as a dessert.
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Edited by BarbaraS (09/09/03 12:43 PM)
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with rice and pigeon peas. Very Caribbean, and delicious! You can also pan fry ripe (black) plantains in a non stick skillet until golden brown. I love them.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Heather,
Is that the same as the black eyed peas?
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No, but black eyed peas would work! Red beans and rice would be good here, too.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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Quote:
Understanding Molasses
Do you know the difference between types of molasses? We often hear the term "blackstrap molasses," but what does that mean?
The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap.
Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated.
Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor.
Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses.
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Edited by Shell Marr (04/10/07 08:51 AM)
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~~~~~~~~~~~~~~~~~~~~~~~~
Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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They are very similar to bananas, but generally different cultivars. Which means, scientifically, they are the same plant, but slightly different. As bananas and plantains are grown via cuttings - they are nearly identical to their mother plant, so any variation in the mother will be continued down the line. http://www.chow.com/ingredients/4
When I was in Peace Corps, we ate these ALOT. Boiled, green plantains are similar to potatoes, only they don't taste as good and are harder going down, which explains the high level of oil used in their consumption. They are often found in dishes like sancocho (a chunky stew) along with chicken, bread fruit, beans... But, at least in my area, generally served with oil, rice and beans.
The best way that my neighbors would make it, and not very often, was as tostones and mangu. Mangu http://tinyurl.com/3akcw7 is really pretty tasty, well, at least compared to regular plantaines. Tostones http://tinyurl.com/2lguwf
are great and were the local version of french fries - yummy with catsup.
They also ate boiled green bananas, though those weren't as "good" as the plantaines and they also ate the ripe plantaines, but not as often. Probably because they ate them before they would get ripe.
All that said, they are still much better than cassava/mantioc/yuca (all the same thing) which I also ate in great abundance while there. Yuca (local word for it - or as I called it, "yucky") is another starchy potatoe like root crop with an added bonus of being vaguely sticky...
All of this is an aquired taste and while I can eat it all, and did so for a couple of years, it's not something I go out of my way to buy. Though, I do have cravings for tostones on occasion...
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Oh, yes.... my EX was Cuban and his father used to make Tostones all the time..... this was pre-IBS (or knowing that it what it was anyway).... but being fried (twice) I stay away from them now. I really like Yuca Root..... as long as they have some kind of flavorfull broth or safe sauce on them.... they are really good...and totally IBS safe.
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Ah... it would be the flavorful sauce that is the key ingredient to making them taste good. I never had that luxury and managed to eat them with oil and if I was lucky, a small bit of a fried egg. I was in the Dominican Republic, so similar in cuisine to the Cubans. And, while I know that Cuban and Dominican food can be quite tasty (habichuelas con dulce (sweet beans that are generally served on Good Friday) are amazing) the vast majority of what I ate was rather, ok, really bland. My neighbors were POOR and cooking was a matter of nessisity and not one of elegance.
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I totally understand.... my EX's father was poor as well... and would only cook a big flavorful meal about once every 3 months or so...but it was a big family gathering when he did. Otherwise it was bland (sp?) and would use things like onion, garlic, & vinegar to bring flavor, that was one cheap ways. I was blessed to have it when I did....and do miss it.
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