Plantains 101

The principles of plantains in power, heritage, and home cooking

The History

There’s no denying that plantains are a cornerstone of African diets across the globe, but for those of us just starting to explore the fullness of diasporic ingredients, the starchy fruit can still feel like a mystery. Whether you first encountered it fried crisp and golden at a friend’s dinner party, or finally decided to toss a few into your cart at the grocery store, one thing’s for certain: plantains carry more than just flavor—they carry history.

Plantains played a pivotal role in the African slave trade, particularly throughout the Caribbean and the Americas. Enslaved Africans brought with them not only the memory of their homeland, but also the agricultural knowledge to cultivate and prepare plantains. They served as survival tools on plantations. Enslaved people grew plantains alongside crops like yams and cassava to supplement the meager rations provided. Cooking became a radical act of self-sufficiency, and plantains—adaptable, nourishing, and able to thrive in tropical climates—became essential.

As these communities were forced to adapt, so did their food. Traditional African preparations evolved using what was available, and the plantain became a culinary anchor across regions. From fufu to mofongo, from sweet fried maduros to savory tostones, plantains were nourishment, memory, and resistance on a plate.

Hidden Garden Ethnobotanica

But beyond their utility, plantains also offered comfort and continuity. They reminded enslaved Africans of home and became a vessel through which cultural heritage and identity endured. Today, plantains remain an integral ingredient in kitchens across the Caribbean, Latin America, West Africa, and the global Black diaspora—an edible echo of a history that refuses to be forgotten.

To begin to unpack the cultural and historical significance yams hold in Black, African, and Latin communities, we must first acknowledge the widespread confusion between yams and sweet potatoes. Though they share certain characteristics, the two are distinct—and have, over time, become interchangeable in much of Black American culinary traditions.

In many West and Central African cultures, yams symbolize vitality, health, and longevity. They’re essential to rituals marking birth, marriage, death, and nearly every life event in between. Practical in nature—easy to prepare, highly adaptable in flavor, and remarkably shelf-stable—yams also offer a range of nutritional benefits.

Rich in potassium, manganese, copper, and vitamin C, yams have been shown to support cognitive health and overall wellbeing. Keep reading as we explore the cultural importance of yams, their entanglement with colonization, and how we can reconnect with them—through both our kitchens and our cultural practices.

What Can We Do With Plantains?

Plantains are part of the banana family, but don’t confuse them with the sweet, yellow fruit you toss into smoothies. These are starchier, heartier, and built for cooking. Typically larger and thicker-skinned, plantains range in color from green to yellow to nearly black, depending on their ripeness.

In the green stage, they’re firm and savory—perfect for salty fried chips, mashed into fufu, or double-fried into golden tostones. As they ripen, their starches convert to sugar, making them soft and sweet. Ripe or blackened plantains are ideal for caramelized dishes, baked sides, or desserts. There’s no “wrong” time to use a plantain—it all depends on what you’re cooking.

If you’re picking them up from a grocery store, start with green ones and let them ripen on the counter. They can last for weeks this way, slowly developing more complexity. Once they’re ripe, store them in the fridge to pause the process. If they go fully black? Don’t panic—that’s prime territory for sweet, rich recipes.

To prep, score the peel lengthwise and remove the thick skin with your fingers or a knife. Then, cook them however your dish calls for: boil, bake, fry, mash, or grill. Got extras? Peel, slice, and freeze them for later—they’ll keep beautifully and go straight from freezer to pan.

How the World
Cooks With Plantains

The journey of the plantain across continents has produced a rich variety of culinary expressions, each shaped by local ingredients, histories, and cultural identities. In the Caribbean and Latin America, plantains are foundational to daily meals and celebratory dishes alike. 

In Puerto Rico and the Dominican Republic, you’ll find mofongo—a savory mash of green plantains, garlic, and pork cracklings that’s both hearty and comforting. Cubans and Haitians turn plantains into golden chips or fritters, served alongside rice and beans or grilled meats. Whether fried into tostones or patacones—flattened and crisped to perfection—or sweetened into maduros and baked until caramelized, plantains offer both texture and soul. They also show up in sweeter preparations, from plantain-stuffed empanadas to moist cakes and breads.

Across the Atlantic in West Africa, plantains hold just as much cultural and culinary significance. Fried dodo—ripe plantains cut into thick rounds or strips—is a staple side dish in countries like Nigeria and Ghana, often served alongside spicy stews or grilled fish. There’s also kelewele, a beloved Ghanaian street snack made by tossing plantains in ginger, chili, and aromatic spices before frying. When boiled or pounded, plantains become fufu, a smooth, stretchy dough that’s used to scoop up soups and sauces, reflecting a communal style of eating rooted in tradition.

In Southeast Asia, plantains or similar starchy bananas are integrated into both sweet and savory fare. In the Philippines, turon—plantains rolled in sugar and wrapped in lumpia wrappers before being fried—is a favorite street food, while banana cue features caramelized plantains skewered and sold as quick snacks. In Indonesia, grilled plantains are paired with coconut-based dishes or used to complement rice meals, showing their versatility as both main and side.

South Asian cuisines, particularly in India and Sri Lanka, often feature plantains in savory dishes. Sliced and simmered in coconut curries or stir-fried with mustard seeds and spices, plantains add substance and depth to vegetarian meals. They’re also transformed into desserts like banana halwa or fritters, seamlessly shifting between sweet and savory roles.

In the Pacific Islands, plantains are treated much like their banana cousins, often grilled, mashed, or wrapped in leaves and baked underground. They can be found served alongside roasted meats or turned into soft, sweet puddings—demonstrating their role as both a daily staple and a ceremonial food.

Plantains continue to carry cultural meaning far beyond their nutritional value. Their presence in so many global cuisines is not just a reflection of migration or trade, but of resilience, adaptation, and the creative ingenuity of communities determined to make something beautiful—and delicious—out of what they had.

AAIHS, aaihs.org

Cooking With Purpose

If plantains aren’t already a staple in your kitchen, now’s a perfect time to change that. They’re versatile, affordable, and packed with nutrients—loaded with fiber, potassium, vitamin A, and B vitamins. They can be the base for a meal or a standout side, holding their own whether boiled, fried, grilled, or blended.

The Ghetto Gastro team loves using plantains as a foundation for creative expression—whether they’re being paired with spicy dips, folded them into mashups with global flair, or letting them shine with nothing but a little salt and heat. What do the guys advise? Keep a few in your kitchen and play. Let your palate guide you and don’t be afraid to improvise.

You can find plantains in most major grocery stores these days—from Whole Foods to Food Bazaar—and they’re shelf-stable enough to forgive you if you forget them for a few days (or weeks). So why not bring a little more history, flavor, and purpose to your plate?