Unlike bananas, a blackened plantain is the ripest it will get, but depending on several factors, the speed in which it will ripen takes time.

Grilling plantains is actually "idiot-proof," according to chef Douglas Rodriguez, the godfather of Nuevo Latino cuisine. Plantains, which are like bananas' starchier cousin, have a "natural ...

Ripe plantains can be simmered or roasted, then mashed, or sliced and grilled, or roasted whole, then split open and topped with butter and herbs or brown sugar.

If your local supermarket is anything like mine, there’s a huge display of bananas. And right next to it, there’s a much smaller shelf devoted to plantains. It’s very easy to be in the fruit ...

Plantain is gloriously versatile – here’s how to make the most of it Every starch has its secrets, says Yewande Komolafe. Here’s what makes plantain so exceptional ...