First things first: Decide if you need unripe or ripe plantains. If you want them to be sticky and caramelized when cooked—like maduros, which are sweet, ripe plantains fried in oil—you’ll need to buy ...

Plantains are similar to bananas but are larger, more angular, and are usually only eaten after being cooked. They have more starch and less sugar than bananas and are used often in tropical regions ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Plantains are a staple in tropical regions and most of Latin America including Brazil. They’re a great source of potassium and dietary fiber. Green, yellow, fried, baked, boiled, grilled or sauteed, ...

Aborrajados is a traditional heavenly Colombian side dish. In this recipe, we made some minor but significant changes. Instead of a double fried plantain, it went from fryer to oven and we replaced ...

If you've ever found yourself feeling guilty about enjoying the comfort of plantains, never do that again. The fruit is not only versatile (you can fry it or bake it, make it savory or sweet) but also ...

If you see a plantain in your kitchen, what’s on the menu? Plantain fufu, pasteles, rellenitos de plátano, tostones, mole de plátano, mofongo are just a few of the dishes that come to mind. So many ...

Google is not your friend when searching for "authentic" plantain recipes and reliable information. But your retired Spanish-teacher mom and Colombian exchange sister definitely rank at the top of the ...