Cooking banana
Carl Linnaeus originally classified bananas into two species based only on their uses as food. He named Musa paradisiaca for plantains and Musa sapientum for dessert bananas. Both are now known to be hybrids between the species Musa acuminata and Musa balbisiana. The earlier published name, Musa × paradisiaca, is now used as the scientific name for all such hybrids. Most modern plantains are sterile triploids belonging to the AAB Group. Other economically important cooking banana groups include the East African Highland bananas of the AAA Group. Pacific plantains including the Popoulo, Maoli, and Iholena subgroups also belong to the AAB Group. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled. They are informally referred to as mountain plantains although they do not belong to any of the species from which all modern banana cultivars are descended.
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. In Africa, plantains and bananas provide more than 25 percent of the caloric requirements for over 70 million people. Plantain plantations are vulnerable to destruction by hurricanes because Musa spp. do not withstand high winds well. Since they fruit all year, plantains are a reliable staple food particularly in developing countries with inadequate food storage preservation and transportation technologies. Plantains rank as the tenth most important staple food in the world.
Plantains have more starch and less sugar compared to regular bananas which is why they are mostly cooked before eating. They are typically boiled or fried when eaten green and when processed 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. The pulp of green plantain is typically hard with the peel often so stiff that it must be cut with a knife to be removed. Mature yellow plantains can be peeled like typical dessert bananas but are not as flavorful 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.
Pisang goreng fried banana in Indonesian and Malay is a plantain snack deep-fried in coconut oil found in Indonesia Malaysia Singapore and Brunei. In Nigeria boli or bole is roasted plantain served with roasted fish ground peanuts and a hot palm oil sauce native to the Yoruba people of Western Nigeria. In Ghana the dish is called kelewele and can be found as a snack sold by street vendors flavored with nutmeg chili powder ginger and salt. Tostones twice-fried plantain fritters are common in Cuba Puerto Rico and Colombia often served as a side dish appetizer or snack. Mofongo is a beloved dish on the island celebrating a blend of cultures making it one of Puerto Ricos most important dishes. Plantains are fried once and mashed with garlic fat chicharrón or bacon then formed into a ball and eaten with other meats soup vegetables or alone. In Uganda cooking bananas are referred to as matooke which is also the name of a cooking banana stew widely prepared in Tanzania Rwanda and eastern Congo.
An average plantain provides about 105 calories of food energy and is a good source of potassium and dietary fiber. Plantain is 32% carbohydrates with 2% dietary fiber and 15% sugars 1% protein 0.4% fat and 65% water. Raw plantain is an excellent source of vitamin B6 at 23% Daily Value and vitamin C at 22% Daily Value. It is also a good source of magnesium and potassium containing little beta-carotene at 457 micrograms per 100 grams. The sap from the fruit peel as well as the entire plant can stain clothing and hands and can be difficult to remove. Plantain and banana allergies occur with typical characteristics of food allergy or latex fruit syndrome including itching mild swelling of the lips tongue palate or throat skin rash stomach complaints or anaphylactic shock. Among more than 1000 proteins identified in Musa species were numerous previously described protein allergens.
Plantain plantations are vulnerable to destruction by hurricanes because Musa spp. do not withstand high winds well. Since they fruit all year, plantains are a reliable staple food particularly in developing countries with inadequate food storage preservation and transportation technologies. In Africa, plantains and bananas provide more than 25 percent of the caloric requirements for over 70 million people. The reliance on these crops creates economic vulnerability when environmental threats strike. Farmers must contend with the physical fragility of the plants against storms while maintaining production for millions of people who depend on them for daily sustenance. The lack of advanced preservation technology means that harvests can be lost quickly if not consumed or processed immediately after picking.
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Common questions
What is the scientific name for cooking banana hybrids?
The earlier published name Musa × paradisiaca is now used as the scientific name for all such hybrids. Both Musa paradisiaca and Musa sapientum are now known to be hybrids between the species Musa acuminata and Musa balbisiana.
Where do cooking bananas originate from geographically?
Members of the genus Musa are indigenous to the tropical regions of Southeast Asia and Oceania. Cooking bananas are a major food staple in West and Central Africa, the Caribbean islands, Central America, and northern South America.
How many calories does an average plantain provide?
An average plantain provides about 105 calories of food energy. Plantain is 32% carbohydrates with 2% dietary fiber and 15% sugars 1% protein 0.4% fat and 65% water.
Why are plantains mostly cooked before eating instead of eaten raw?
Plantains have more starch and less sugar compared to regular bananas which is why they are mostly cooked before eating. They are typically boiled or fried when eaten green and can also be processed into flour for baked products.
What percentage of caloric requirements do plantains provide in Africa?
In Africa, plantains and bananas provide more than 25 percent of the caloric requirements for over 70 million people. This reliance creates economic vulnerability when environmental threats strike because Musa spp. do not withstand high winds well.