Plantains

Ripen at room temperature. Once ripe, they can be stored in the refrigerator for a few days or frozen for longer storage (peeled and cut).

Use green plantains for savory dishes like tostones (fried twice) or mofongo (mashed).

Yellow or black plantains are sweeter and can be fried or baked for a side dish or dessert.

The skin can be tough to remove; scoring it lengthwise and peeling in strips usually works best.

When frying, especially with riper plantains, watch closely as they can brown quickly.

Savory: Black beans, rice, pork, chicken, sofrito, garlic.

Sweet: Cinnamon, sugar, coconut milk, ice cream.

Trying to eat them raw like bananas – plantains are best cooked.

Using underripe (very green) plantains for sweet preparations; they will be too starchy and bland.

Overcooking them, which can lead to a mushy texture.