Cooking banana

plantainplantainscooking plantainplaintainplantain leafgreen plantainmadurosplatanoBanana flowerBanana/plantain
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking.wikipedia
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Musa (genus)

MusabananaMusa'' (genus)
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking.
Musa is one of two or three genera in the family Musaceae; it includes bananas and plantains.

List of banana cultivars

AAAAAAAB
Using Simmonds and Shepherds' 1955 genome-based nomenclature system, cultivars which are cooked often belong to the AAB Group, although some (e.g. the East African Highland bananas) belong to the AAA Group, and others (e.g. Saba bananas) belong to the ABB Group.
Almost all modern cultivated varieties (cultivars) of edible bananas and plantains are hybrids and polyploids of two wild, seeded banana species, Musa acuminata and Musa balbisiana.

Saba banana

SabaSaba bananassabá bananas
Using Simmonds and Shepherds' 1955 genome-based nomenclature system, cultivars which are cooked often belong to the AAB Group, although some (e.g. the East African Highland bananas) belong to the AAA Group, and others (e.g. Saba bananas) belong to the ABB Group.
It is primarily a cooking banana, though it can also be eaten raw.

Kelewele

Kelewele, a Ghanaian snack, is spiced ripe plantain deep fried in palm oil or vegetable oil.
Kelewele is a popular Ghanaian food made of fried plantains seasoned with spices.

Staple food

staplestaplesstaple crop
Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern, coastal parts of South America.
Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits (such as breadfruit and plantains).

Rellenitos de plátano

The dish is called rellenitos de plátano and is served as a dessert.
Rellenitos de plátano is a dish of sweet mashed plantains stuffed with a mixture of refried beans, chocolate, and cinnamon.

Chapo (beverage)

Chapo
In Peru, plantains are boiled and blended with water, spices, and sugar to make chapo.
Chapo is a beverage made of sweet plantains, water, and spices.

Fried plantain

alocobanan pezeDodo
Plantains are used in the Ivory Coast dish aloco as the main ingredient.
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central and South America and the Caribbean and in many parts of Southeast Asia, where fried snacks (called gorengan) are widely popular.

True plantains

plantainplantainsMusa acuminata × balbisiana
Many cooking bananas are referred to as plantains or green bananas, although not all of them are true plantains.
The term "plantain" can refer to all the banana cultivars which are normally eaten after cooking, rather than raw (see cooking banana), or it can refer to members of other subgroups of Musa cultivars, such as the Pacific plantains.

Nigeria

🇳🇬NigerianNGA
In Nigeria, plantain is eaten boiled, fried or roasted; boli – roasted plantain – is usually eaten with palm oil or groundnut.
Major crops include beans, sesame, cashew nuts, cassava, cocoa beans, groundnuts, gum arabic, kolanut, maize (corn), melon, millet, palm kernels, palm oil, plantains, rice, rubber, sorghum, soybeans and yams.

West Africa

Westwestern AfricaWestern
Africa is considered a second centre of diversity for Musa cultivars: West Africa for some plantains and the central highlands for East African Highland bananas (Musa AAA-EAHB; known as matoke in Uganda), most of which are cooked, although some are primarily used to make beer.
Commonly featured, starchy vegetables include yams, plantains, cassava, and sweet potatoes.

Boli (plantain)

Boli
In Nigeria, plantain is eaten boiled, fried or roasted; boli – roasted plantain – is usually eaten with palm oil or groundnut.
Bole is a roasted plantain dish in Nigeria.

Colombian cuisine

ColombianColombiaColombian cuisine dishes
In Colombia they are known as platanitos and are eaten with suero atollabuey as a snack.
In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings. Sancocho is usually served with a portion of rice, tostadas (fried plantains), and a chicken leg covered in hogao (a tomato and onion sauce). The city is also known for its empanadas (a fried corn dough filled with potatoes and meat), marranitas / puerquitas (a fried ball of plantain filled with chicharron, also known as pork rinds), pandebono (a delicious cheese bread made with yucca dough), and aborrajados (sweet ripe fried plantains filled with cheese and served with guava paste).

Mofongo

Fufú de PlátanoTrifongo
The texture of Cuban fufu is similar to the mofongo consumed in Puerto Rico, but it is not formed into a ball.
Mofongo is a Puerto Rican dish with fried plantains as its main ingredient.

Pisang goreng

Goreng pisang
This is very similar to pisang goreng (Indonesian for fried bananas), which is a dessert common to Malaysia, Indonesia and Singapore.
Pisang goreng (fried banana in Indonesian/Malay) is a snack food made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil, mostly found throughout Indonesia, Malaysia, Cambodia, Thailand, Singapore, Brunei and the Philippines.

Fufu

foofoofoufouAchu
It is a fufu made by boiling the plantains in water and mashing with a fork.
It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava and green plantain flour thoroughly with water.

Philippines

🇵🇭FilipinoPhilippine
Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania, including the Malay Archipelago (modern Indonesia, Malaysia, Brunei and the Philippines) and Northern Australia.
Some common local ingredients used in cooking are calamansi, coconuts, saba (a kind of short wide plantain), mangoes, ube, milkfish, and fish sauce.

Musa acuminata

M. acuminataappledessert banana
Many are hybrids derived from the cross of two wild species, Musa acuminata and Musa balbisiana.
Most banana cultivars which exhibit purely or mostly Musa acuminata genomes are dessert bananas, while hybrids of M. acuminata and M. balbisiana are mostly cooking bananas or plantains.

Tostones

pataconesfried plantainPatacón
Tostones (also known as banann peze in Haiti, tachinos or chatinos in Cuba, platanos verdes fritos or fritos verdes in the Dominican Republic and patacones in Colombia, Costa Rica, Ecuador, Honduras, Panama, Peru and Venezuela) are twice-fried plantain patties, often served as a side dish, appetizer, or snack.
Tostones (, from the Spanish verb tostar which means "to toast") are twice-fried plantain slices.

Tajada

In Panama, tajadas are eaten daily together with steamed rice, meat and beans, thus making up an essential part of the Panamanian diet, as with Honduras.
Tajada "slices" is a dish of fried plantains that are sliced long.

Ecuador

🇪🇨ECUEcuadorian
This thin preparation of plantain is known as tostones, patacones or plataninas in some of Central American and South American countries, platanutres in Puerto Rico, mariquitas or chicharritas in Cuba and chifles in Ecuador and Peru.
Plantain- and peanut-based dishes are the basis of most coastal meals.

Guatemala

🇬🇹GuatemalanRepublic of Guatemala
In Guatemala, ripe plantains are eaten boiled, fried, or in a special combination where they are boiled, mashed and then stuffed with sweetened black beans. In Mexico, Guatemala, Peru, El Salvador, Honduras, Costa Rica, Panama, and Colombia, plantain leaves are usually used to wrap tamales before and while cooking, and they can be used to wrap any kind of seasoned meat while cooking to keep the flavor in. Puerto Rican pasteles are made primarily with fresh green banana dough stuffed with pork, and then wrapped in plantain leaves which have been softened by smoking.
Guatemala is also known for its antojitos, which include small tamales called chuchitos, fried plantains, and tostadas with tomato sauce, guacamole or black beans.

Pabellón criollo

pabellonPabellón
They are customary in most typical meals, such as the Venezuelan pabellón criollo.
Common additions include tajadas (fried plantain slices) or a fried egg.

Honduras

Honduran🇭🇳Hondurans
In Honduras, banana chips are called tajadas, which may be sliced vertically to create a variation known as plantain strips.
Generally these soups are served mixed with plantains, yuca, and cabbage, and served with corn tortillas.

Tamale

tamalestamalTamales Tolimenses
In Mexico, Guatemala, Peru, El Salvador, Honduras, Costa Rica, Panama, and Colombia, plantain leaves are usually used to wrap tamales before and while cooking, and they can be used to wrap any kind of seasoned meat while cooking to keep the flavor in. Puerto Rican pasteles are made primarily with fresh green banana dough stuffed with pork, and then wrapped in plantain leaves which have been softened by smoking.
Tamales are generally wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come.