Mashed Plantains (Banana Plantain Puree Recipe)

Unlike regular bananas, plantains require cooking and cannot be eaten raw. They're cooked in the same manner as you would potatoes. Their texture is denser, firmer and starchier than bananas but they still have a mild sweetness. As you let the plantain ripen the skin turns almost black, and it becomes slightly sweeter.

For the plantain purée, I used ripe yellow plantains. I boiled and then pan-fried them to caramelize them and enhance the natural sweetness. Finally, I mashed them and added caramelized onions and various herbs, completing this flavorful savory side dish.

Garlic chives from the garden.

Pan Fried King Bananas

Chuối ngự are Vietnamese bananas that look similar to small plantains. They have a starchy texture and a subtle sweetness. If you look for this particular banana in Asian markets, they're called King, Raja or emperor bananas.

King bananas can be prepared in a lot of ways. Today, I twice cooked them. First, I parboiled them, then I pan-fried the bananas in oil until golden brown. They make great appetizers if you top them with cheese and other condiments, or they also make a wonderful side dish. In this case, I paired them with baked fish.