Plantain Croutons

Peel and finely dice the green plantain. Add a generous amount of oil to a pan or deep fat fryer and deep-fry the plantain cubes until golden-brown. Place on kitchen paper towel to dry, then season with salt and dust with cayenne pepper.

Plantain purée

Peel and cut the plantains. Boil them in a pot with salted water until they are soft (about 15-0 minutes). Drain, leave the plantains to cool slightly and mash them with a potato masher. Add butter, milk, coconut milk as well as tahini and stir at low heat.

Plantains in banana leaves

Peel plantain, then dissolve the curry powder in a little oil and brush the plantain with it. Wrap the plantain in the banana leaf and steam-cook.

Spicy plantain soup

Cut onion, celery, carrots, plantains and pineapple into cubes. Garlic, ginger and chilli need to be cut into slices. Fry everything in a pot with sesame oil.

Plantain Raclette

Slice the plantains lengthways and pile the raclette cheese on top. Place the plantains in an ovenproof dish and place under your oven’s broilercook under a hot grill (maximum setting) for 4 minutes until the cheese starts to brown and bubble.

Plantain and Tomato Salad

Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times. Meanwhile, blanch the tomatoes, remove the skins and cut into slices.

Plantains – in peanut butter

Heat the onions, garlic and chili in a frying pan with a little oil. Peel the plantains, slice into chunks and fry over low heat. Season with a pinch of pepper.

Plantain and sweet potato casserole

Finely chop the shallot and garlic. Peel plantains and sweet potatoes and thinly slice them. Mix cream, crème fraîche, shallot pieces and garlic and season it with salt, pepper and nutmeg.

Plantain mousse with milk chocolate couverture and cinnamon

Bake plantains in their skins for 20 min. Mix cream with spices, salt and vanilla sugar and bring to the boil. Add grated couverture, finely purée with the hot plantain flesh, press through a sieve and chill for 8 hours. For a fluffier mousse, whip in the cream.