I think we've got some plantains, what do i do with them?

[tissy]

In our organic box last week we got what looked like a bunch of bananas- they were the size of a medium banana, but VERY green! Not too bothered by that, as we've had green bananas from there before, but a week later they are still very green, and dh has bravely tried one and says it was rock hard and tastes like potato!

So are these plantains then, and what on earth do I do with them.

Would prefer a sweet recipe if possible please, but if savoury, not spicy, as i don't do chilli!

Oh but just slice them and fry them and sprinkle a bit of salt and pepper on them and they are to die for. DELICIOUS.

yum,fried plaintains are so delicious !

Roll them in flour and fry them and serve them with chutney YUM YUM>

Don't eat them uncooked!

Slice finely and cook in some butter until slightly crispy. I normally use plaintain which have quite a lot of black marks on the outside.

The green ones are unripe. Wait a few days more.

Hmm.
How big are they?
Plantains are bigger than bananas.
If they are smaller than an average banana they might be green bananas - use in curries, as in green banana curry...will see if I can find a recipe.

such as this

I have usually had gren banana curry in vegetarian S Indian restaurants - and they do seem to be coconutty in style.

You can't eat them raw! You can fry them up with other veg, like a stir-fry or have them sliced up and fried as a separate vegetable. Soooooooooo delicious! We always have a lot of these on holiday and dd1 loves 'em

Blu, they're normal banana size, but have been sat next to our other fruit for a week, and there's no change at all, not even a slight yellowing!

So they're just green bananas rather than small plantains, then? Will they eventually go yellow if i sit them in the sun (not that there is much at the moment)?

To reassure the rest of you...dh only nibbled a liitle bit, he's not going to die, is he?

I had an idea that 'green bananas' were a distinct kind of banana generally used green in cooking - but I haven't found evidence of this on the first page of results googling 'green bananas'. Although I have eaten cooked green banana in lots of Indian dishes.

Plantains are bigger than bananas and have a 'coarser' look.

Another green babana recipe here: www.mamtaskitchen.com/recipe_display.php?id=10342

Green bananas - boil them in their skins. Very popular in Jamaica and some other Caribbean countries as a breakfast side dish (with ackee and saltfish or other types of fried or baked fish). Part of what jamaicans call the 'hard food' family - breadfruit/cassava, yam etc.

Plantain - peel and cut into slices, then fry in enough very hot oil to cover the slices. It's divine. Has to be very ripe, though, so the skins are starting to turn a bit black. Good with curried chicken and rice n peas. Yum