Plantain

African plantain is a versatile and nutritious fruit that plays a central role in many West and Central African cuisines. Unlike bananas, plantains are typically larger, with a thicker skin that changes from green to yellow and eventually black as they ripen. They can be used at various stages of ripeness, with green plantains being starchy and ideal for savory dishes, and ripe, yellow plantains offering a sweeter flavor.

Commonly enjoyed fried, boiled, or baked, plantains are a staple in dishes such as fried plantain slices (known as “dodo”), plantain porridge, and plantain fufu. Their slightly sweet, rich flavor and hearty texture make them a favorite accompaniment to meats, stews, and sauces.

Plantains are also highly nutritious, providing essential vitamins and minerals like potassium, vitamin A, and dietary fiber. Their versatility and ability to absorb and complement other flavors make them a cherished ingredient in African cooking.