Plantains are less sweet and starchier than bananas. Common in the tropics and along the pacific, they are a staple in South and Central America cuisine. They need to be cooked before eaten and are usually eaten while still green (I used yellows ones because I did not know green ones are better for cooking). Like bananas, they are high in potassium and fiber.
2 large plantians
1 tsp butter
salt and pepper
red pepper flakes
First, peal the plantains. This is best done by first cutting off the ends.
Then making an incision into the peal length wise. You might make another on the other side too.
Then pull the peal off.
Next remove the seeds inside. Cut the plantain in half.
Then cut just to the side of the seeds.
Now cut off the top strip with the seeds.
Cut the plantains into smaller pieces so they fit into the pot better.
Add to a large pot or saucepan and cover with water.
Bring to boil over high heat and cook until tender.
Drain and return back to the pot. Add the butter and mash until smooth. You may need to add a bit of water to help the texture.
Add the seasoning to taste.
Taste similar to bananas but a bit starchier. Sweet with some spice, but neutral enough to go with most main dishes. I even ate the leftovers for breakfast the next morning.