Spicy plantains, several plantain recipes below
Banana and plantains are indigenous to India. We know that after Asian traders introduced them to Africa during the Christian era, cooks gradually made them a staple across West and Central Africa. African cooks steamed, boiled, grilled, and fried plantains. Some recipes call for green ones which taste more like a potato or you they ate them overripe in they are sweet. African women made plantains into flour for breads and fritters, drinks, fried chips, and as fufu. Like other Asian plants, Africans introduced them to the Americas during the Atlantic slave trade. Travelers to the Andean region found fried and roasted plantains had become a classic dish among poor Columbians and Ecuadorians of various ethnic groups because South America had so many plantains. Thus they naturally became one of the staples foods for all sectors of society. My favorite way to prepare plantains are to slice them into long thin pieces, deep fry them golden brown, and serve them seasoned with grated fresh ginger, cayenne pepper, and sea salt. My children loved them served that way. Below are a host of great plantain recipes:
Plantain recipes: http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-645/plantain.aspx
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