Boiled plantain is my third favorite way to cook plantain, right after frying it. It is really uncomplicated and can be done with both ripe and unripe plantain. This is an important ingredient in Ghanaian cuisine. I rarely cook it but when I do, I’m happy every time. It’s so handy and is similar to boiled sweet potatoes in importance and sweetness.
For those who don’t know, plantain resembles giant bananas but can’t be eaten raw. Plantain has to be fried, roasted or boiled. It is really popular in African and Carribean cuisines. Popular plantain recipes include tatale (plantain fritters), fufu and kelewele (spicy plantain bites).
This recipe can be done with either ripe or unripe plantain. Ripe plantain has blackened spots whereas unripe plantain is completely green. As plantain gets ripe, it turns yellow then black. Boiled unripe plantain is usually served with kontonmire stew (spinach stew) or used for making fufu. Fufu is a starchy dish made from boiled yam and boiled plantain, which is pounded together with a pestle into a smooth ball in a wooden mortar. It is a very popular dish here which is served with soups. The ripe version is equally popular and used in street foods.
This recipe takes under an hour to get ready. Once you see lots of white stuff around the plantains, it’s quite ready. Use a fork to poke it to see how soft it is. My favorite way to serve boiled plantain is with stew or soup. Happy boiling!
Ingredients
4 plantain, peeled and sliced into 3 chunks
5 cups of water
1 tablespoon salt
Instructions
- Boil everything in a saucepan for 50 minutes. Cover with its lid.
- Once a fork is inserted into the plantain and it feels soft, turn off the heat and drain the water around the plantain.
- Serve warm.
- You can also use this to pound fufu.
Notes
Leftovers are great for up to 4 days in the fridge