Tostones, Chifles, Maduros, Oh My! An Easy Guide to Cooking Plantains

Let’s set the record straight: plantains aren’t like bananas and “fried plantains” tell us nothing. There’s a huge difference between maduros, platanos, and more. And we’re here to lay it all out for you, one delicious plantain at a time. Let’s begin.

The Difference Between Plantains and Bananas

We went down the Wikipedia black hole so you don’t have to and we found this:

“Plantains contain more starch and less sugar than dessert bananas… they are always cooked for fried when eaten… Plantains are a staple food in the tropical regions of the world.”

So let’s break it down. Plantains are larger and stiffer than the yellow bananas you eat today. To be eaten, the hard outer peel must be removed by first scoring and then cutting off (you can’t peel it like a banana, so don’t try). They are either eaten green (not yet ripe) or brown / black (overripe).

When eaten green, they retain a firm texture and are usually used in savory dishes. When eaten brown or black, they caramelize and are usually used in sweet dishes. [pagebreak]

Green Plantains

When plantains are still green, they’re mainly used to make tostones or chifles. To make tostones, mostly found in Caribbean cuisine, green plantains (if you use a ripe or overripe plantain, it won’t work. Trust us.) are sliced into thick 2-inch chunks, fried, smashed between two pieces of wax paper, soaked in salted water, and fried again. Once out of the fryer, they’re salted again and you dig in. They’re cookie-sized, golden, with a slight crunch on the outside and a slight tenderness on the inside.

Chifles are plantain chips. Instead of thick chunks, go the other way: cut them into long thin strips (bust out the mandolin), fry them once, and then let them cool. If you can wait that long. [pagebreak]

Yellow Plantains

When plantains are brown to black and completely overripe, they’re ready to be maduros. And let us be as explicit as possible: your plantain should have no yellow, very little brown, and be almost black. Don’t even try to use green plantains. See above for why.

To make maduros, peel your plantain, slice on the diagonal into 1-inch pieces, and fry until caramelized. The sugar should bubble up and turn the maduros a beautiful caramel color. Remove, drain, and enjoy. Traditionally, they’re eaten at dinner but sprinkle some brown sugar or nutmeg on there and enjoy them with a scoop of ice cream. Be a rebel. [pagebreak]

In-Between Plantains

So your plantain isn’t green and isn’t black and you don’t feel like waiting or buying new plantains? Make platanos hervidos or boiled platanos. Just leave the peel on, slice into 1-inch chunks, and boil until tender. Then peel and enjoy. Usually, you can toss them into a sancocho or soup dish to up the starchiness factor.