Banana and plantain

Plantain

1. 1

   Cut off both ends.

2. 2

   Score the skin lengthways along the ridges, only through the peel.

3. 3

   Lift the peel off in strips with your thumb or the knife.

4. 4

   Cut into rounds or diagonal slices.

Tips

• Green plantains are starchy and savoury (tostones); black-skinned ripe ones are sweet (kelewele, dodo).

Knife cuts that suit it

• Rondelle3–6 mm thick discs

• Bias cut3–6 mm thick, 30–60° angle

Use it in

• Tostones
• Kelewele
• Dodo (fried plantain)
• Banana bread