Fried plantains / Banana da terra

Whether known as a vegetable banana, flour banana, or plantain, the cooking banana (Musa × paradisiaca) is a true all-rounder in the kitchen. Unlike the dessert banana, it is usually boiled, fried, or deep-fried while still green or yellow-black. Only when the skin is completely dark and the fruit is soft can it be eaten raw—then it tastes particularly sweet and aromatic. A must for fans of exotic cuisine – nutritious, diverse and surprisingly versatile! Usage tips: -Grilling: Grill whole green plantains with the skin on – the skin protects the flesh and provides an intense aroma. -Cooking: Cut into pieces, cook, and enjoy plain or refine with a little cinnamon. Also popular as banana soup or puree , for example, as a side dish to savory dishes. -Roast: Cut into slices and fry in a little butter over low heat until golden brown – perfect with rice, vegetables or meat. -Deep-fry: Cut into thin slices and fry briefly in coconut oil. Then add sweet topping (e.g., with cinnamon and sugar) or savory topping (e.g., with salt and paprika)—perfect as a snack or side dish . Tip: The riper the plantain, the sweeter the flavor. Ripe plantains with black skin are particularly aromatic.