Plantains are a staple ingredient in many cuisines around the world, from Latin America to Africa and the Caribbean. Though they look like bananas, but they are not bananas. They are generally eaten like a potato instead of as a fruit. They are starchy and versatile, making them perfect for both sweet and savory dishes. If you’ve never cooked with plantains before, this guide will walk you through how to cook plantains with different ways to prepare them, whether they’re green and firm or ripe and sweet.

Green vs. Yellow Plantains: What’s the Difference?

You might have seen that there are different types of plantain, some are yellow, some are green, some almost black. Well, they’re all plantains, just at different ripeness stages.

Plantains change significantly as they ripen, and knowing which type is best for certain dishes can make all the difference in your recipe!

Green plantains

Starchy, firm, and more like a potato in texture. They feel hard outside and inside and they are harder to peel. There is no sweetness and they’re at the stage where they are most like a vegetable. Green plantains are best for savory dishes like tostones, plantain chips, and even mashed plantains when boiled.

Yellow (ripening) plantains

Soft, naturally sweet, and great for frying, caramelizing, or adding to stews depending on how soft they are.

Almost black (fully ripe) plantains

At this point, they are the sweetest and softest they will get. Best for dessert-like dishes or ultra-soft preparations.

How to Best Use Green vs. Yellow Plantains

Green Plantains

Green plantains are firm, starchy, and less sweet, making them perfect for savory recipes. Here are the best ways to use them:

• Fried (Tostones or Chips): Twice-fried plantains or crispy chips are the best ways to bring out their starchy texture while adding crunch.
• Boiled or Mashed: Great for making plantain-based purées, similar to mashed potatoes, or adding to soups and stews for thickening.
• Baked or Roasted: Green plantains can be roasted and seasoned for a nutritious alternative to fried foods.
• Savory Fritters: Mix grated green plantains with seasonings and fry them into crispy fritters.

Yellow Plantains

As plantains ripen, they become sweeter and softer, making them ideal for dishes that benefit from their natural sugars.

• Fried: Caramelized in a pan, these make a delicious side dish or even a dessert.
• Baked or Roasted: Whole yellow plantains can be roasted with cinnamon and coconut sugar for a naturally sweet treat.
• Added to Stews and Curries: The sweetness of ripe plantains pairs well with savory and spicy flavors.
• Plantain Dumplings or Arepas: Mashed yellow plantains can be used to make soft, slightly sweet pancakes or incorporated into cornmeal arepas for extra flavor.

Now, let’s dive into how to cook them!

Best Plantain Recipes

1. Tostones/Patacones

Best plantain to use: Green

Tostones, also called patacones, are a popular snack or side dish made by frying green plantain slices, smashing them, and frying them again for a crispy finish. They are commonly found in Latin American and Caribbean cuisines.

2. Fried Sweet Plantains

Best plantain to use: Yellow to Black

These caramelized plantains are sweet, sticky, and perfect as a side for rice and beans, on arepas or as a snack on their own.

3. Plantain Chips

Best plantain to use: Green

Think of these as the cousin of potato chips. You can make them sweet or savory depending on how you season them!

4. Moqueca Da Banana Da Terra

Best plantain to use: Firm Yellow or semi-ripe plantains

Moqueca is a traditional Brazilian stew usually made with fish, but there is a plant-based version that’s made with plantains. The plantains soak up the rich coconut milk, and spices, creating a creamy, slightly sweet, and savory dish. The slight firmness of yellow plantains helps them hold their shape while cooking.

5. Plantain, Avocado and Black Bean Arepas

Best plantain to use: Ripe yellow plantains

Arepas are thick corn cakes from Venezuela and Colombia. In this version, ripe yellow plantains are fried and used as topping for delicious arepas.

6. Plantain Pancakes

Best plantain to use: Very ripe (black) plantains

Soft, overripe plantains work perfectly for pancakes because they mash easily and add natural sweetness. These pancakes are gluten-free and can be made with just mashed plantains, corn meal, and plant-based milk. They have a caramelized flavor and a soft texture, perfect for breakfast.

7. Zanzibari Cardamom & Coconut Plantain Pudding

Best plantain to use: Very ripe (black) plantains

“A Zanzibari version of banana pudding, Ndizi Mbeechi which translate from Swahili to overripe bananas. Although we call these bananas they are in fact deliciously sweet plantain, simmered in creamy coconut, aromatic cardamom and a tiny bit of sugar to lift the rich sweetness of the plantain. We make these as a dessert, but also enjoy eating them in the morning, they’ve turned out to be a great topping on pancakes and porridge too!”

8. Savory Plantain Soup

Best plantain to use: Green plantains

Who knew green plantain could make should a delicious soup? This savoury plantain soup is a thick, comforting soup using green plantains.

10. Plantain Fritters

Best plantain to use: Very ripe (black or yellow) plantains

You can use plantains Simple yet surprisingly delicious, these ripe plantain fritters are an excellent accompaniment to an African or Caribbean stew or braise. They’re also a fun dippable party snack.

11. Plantain Porridge

Best plantain to use: Green plantains

Blended green plantains are cooked with coconut milk, cinnamon, nutmeg, vanilla, and other ingredients for a smooth and hearty porridge. This dish is common in parts of the Caribbean and is naturally creamy and filling.

12. Mofongo (Mashed Fried Plantain)

Best plantain to use: Green plantains

Mofongo is a classic Puerto Rican dish made by mashing fried green plantains with garlic, olive oil, and sometimes vegetable broth. Traditionally, it’s formed into a dome shape and served with meat or vegetables. The green plantains give it a dense, slightly chewy texture, perfect for soaking up sauces

13. Rellenitos de Platano – Plantains Stuffed With Beans

Best plantain to use: Ripe yellow plantains

Rellenitos are ripe plantains stuffed with refried black beans and covered in sugar. It’s a sweet plantain recipe from Guatemala, and it’s a must-try dish if you are in the mood for something sweet and unique! Eat them plain, topped with a bit of sugar, or with sour cream like they do in Guatemala!

14. Plantain Fries

Best plantain to use: Yellow semi-ripe or green plantains

Plantain fries are a crispy, slightly sweet, or savory alternative to regular fries. When made with green plantains, they turn out starchy and crispy, like traditional French fries. When made with yellow plantains, they are softer and slightly sweet, caramelizing beautifully when fried or baked.

15. Plantain Fufu

Best plantain to use: Green or semi-ripe plantains

Fufu is a starchy, dough-like side dish popular in West Africa and the Caribbean. Traditionally, it’s made with cassava, yam, or plantains. Plantain fufu has a mild, slightly sweet taste and is typically served alongside stews and soups.

Final Thoughts

Plantains are a very versatile ingredients in the kitchen, offering endless possibilities for both sweet and savory dishes.

Whether you’re frying them into crispy tostones, mashing them into mofongo, blending them into fufu, or caramelizing them for pancakes, each stage of ripeness brings something unique to the table.

Green plantains shine in savory dishes like plantain dumplings, fries, and fufu, thanks to their starchy texture.

Yellow plantains strike a perfect balance between sweet and firm, making them ideal for frying, baking, and stews like Moqueca da Banana da Terra.

Meanwhile, black, overripe plantains add natural sweetness to desserts, pancakes, and more.

No matter how you prepare them, plantains are a delicious, nutrient-packed staple that can elevate your cooking with their unique flavors and textures. So next time you have plantains on hand, try one of these recipes!

How to Cook Plantains – FAQs

1. What’s the difference between green and yellow plantains?

Green plantains are starchy and best for savory dishes like tostones and fufu. Yellow plantains are slightly sweet and great for frying or stews. Black plantains are very soft and perfect for desserts.

2. How do you peel a plantain?
Cut off both ends, make a lengthwise slit in the peel, and pry it off. Soaking green plantains in warm water helps loosen the skin.

3. Can you eat plantains raw?
Not recommended. Green ones are too starchy, while ripe ones are better cooked for sweetness.

4. What’s the healthiest way to cook plantains?
Baking, air-frying, boiling, or grilling are the healthiest options.

5. Can I use bananas instead of plantains?
No, bananas are different from plantains, they are too soft and sweet for most plantain recipes.

6. How do I store plantains?
Keep green ones at room temp, refrigerate yellow ones to slow ripening, and use black ones quickly or freeze them.

7. Can I freeze plantains?
Yes! Peel, slice, and freeze for later use in frying, stews, or desserts.