A step-by-step demonstration on how to peel plantains, quickly and easily.
So, what are plantains anyway?
Plantains area starchy, low in sugar member of the banana family. It must be cooked before consumption by way of frying, boiling or baking. Plantains are very popular in Western Africa and Caribbean countries.
Many delicious dishes, both sweet and savory, can be made using plantains. Green plantains are best for savory dishes such as these Stuffed Plantain Cups. Ripe plantains can be used for both savory and sweet dishes.
But before we can go ahead and make some delicious tostones, we need to learn how to peel plantains.
Plantains are not hard to peel, however, it does takes some practice.
1- Cut the ends of the plantains and run your knife through the peel lengthwise, without cutting into the flesh. Then, run the knife around the end’s edge, about 1 inch, also without cutting into the flesh. Go lengthwise again in the other direction.
2- Run the knife around the other edge and pull back to detach the peel from the plantain. Repeat the steps to remove the rest of the skin.
Ripe plantains are a lot easier to peel. After cut into, the skin will come off easily like a banana peel would.
Simply cut the ends of the plantain, run your knife lengthwise thought the skin of the plantain without cutting into the flesh, of course, and finally, use your hands to pull the skin off.
Voila! Plantains are ready to be cooked. Cut into 1 inch rounds to make tostones or thinly to make plantain chips.
I like to cut the ripe plantains about 2-3 inches long and then slice them lengthwise before frying. This is only a matter of choice and I do it this way simply because it’s how my grandmother use to make them. 🙂