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This article is about banana cultivars commonly used cooked. For true botanical plantains, see true plantains. 4235 C O L O M B I A”, sold in Norway in what appears to be a cardboard box. Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America. Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania.
Bananas fruit all year round, making them a reliable all-season staple food. Cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. Cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough. Plantains contain more starch and less sugar than dessert bananas, therefore they are usually cooked or otherwise processed before being eaten.
They are typically boiled or fried when eaten green, and when processed, they can be made into flour and turned into baked products such as cakes, bread and pancakes. Green plantains can also be boiled and pureed and then used as thickeners for soups. They can be eaten raw, but are not as flavourful as dessert bananas, so are usually cooked. When yellow plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved, or grilled over charcoal, either peeled or unpeeled. Plantains are a staple food in the tropical regions of the world, ranking as the tenth most important staple food in the world.
