Plantains are generally bigger and have a tougher skin than bananas, and a knife is usually required to reveal the flesh ...

then cut along the angles of the skin and pull the skin away in strips. Plantains can be simmered in soup or turned into mash, but their subtle taste is maximised by roasting or frying.

3. Remove the plantains from the oil and drain them on a plate covered with paper towels. Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this ...

1. Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose. 2. Cut peeled plantains into one-inch pieces. Fry them in a ...

New research suggests that traditional rural Tanzanian diets in the Kilimanjaro region are full of health benefits, and two ...