First things first: Decide if you need unripe or ripe plantains. If you want them to be sticky and caramelized when cooked—like maduros, which are sweet, ripe plantains fried in oil—you’ll need to buy ...

You’re going to get plenty of use out of your air fryer — as if you didn’t already — thanks to this recipe for twice-fried plantains, considering this snack is the perfect conduit for guacamole, salsa ...

When out walking in Kaneshie, the town in Ghana where my grandmother lives, in the hot dusk of the evening among the clatter and chaos of life, amid the sound of tro-tro (share taxi) drivers shouting ...

This simple starter of fried plantains quickly became the star of Adrian Forte’s menu at Sam Jordan’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, ...

Recipe developer, writer and ButcherBox's chef-in-residence Ashley Lonsdale is stopping by the TODAY kitchen to make two of her favorite Caribbean-inspired recipes. She shows us how to make tender ...

This simple starter of fried plantains quickly became the star of the menu at Adrian Forte’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, crispy ...

Plantains are similar to bananas but are larger, more angular, and are usually only eaten after being cooked. They have more starch and less sugar than bananas and are used often in tropical regions ...

Mashed, baked, roasted or fried, plantains are to many Latin and African food cultures as potatoes are to our American tables. Similar to a banana, but bigger and starchier, plantains or “cooking ...