Boiled Plantain Recipe? Yes, Please!

You probably already know that I’m originally from the Virgin Islands. Well, there, like most other Caribbean islands, plantains warrant their own food group. We’d fry them, bake them, boil them and eat them with any kind of meat or side dish for any occasion. And even now that I live in Georgia, I try to find plantains any chance I get — often from Walmart. When I feel lazy, I buy the frozen kind, but they are SO much better fresh.

If you’re not familiar with plantains, what rock have you been hiding under?! I’m kidding 🙂

A plantain looks very similar to a banana, but it is not at all the same. Plantains are usually quite a bit larger and thicker than bananas, with thicker skin as well. They also are eaten cooked, not raw, and they are more starchy than sweet. And if you find a black plantain in the store, that doesn’t mean it has gone bad. In fact, black plantains are among the sweetest there are. You’ll find peels that are green, yellow (both often spotted with black) and black, and you can eat them at any stage of ripeness. Chiquita has come up with a helpful labeling system to show you how to best prepare plantains depending on their color:

Green plantains are very starchy, like a potato, and can be fried. Yellow plantains are a bit sweeter and softer and can be grilled. Black plantains are the sweetest and softest and may be baked.

In the islands, we often fried plantain, and this will sound crazy, but I loved to eat mine with ketchup. However, we also boiled them, but ONLY when they are still green. We called it “green banana” and this preparation is incredibly filling because of all the starch retained in the unripened green fruit. This recipe is incredibly simple to make:

Boiled Green Plantain


  • Green plantains
  • Water
  • Milk
  • Salt or other spices to taste

Put the green plantains in a large pot and cover them with water. Add about 1 cup of milk to the water, along with a dash of salt, black pepper or any other spices you’d like to include.

Boil for about 30 minutes. Then peel, slice and enjoy!

It may not look like much coming out of the pot, but it’s a great way to add an unexpected starch to a meal.  When I was growing up, we ate green banana with other distinctively Caribbean dishes like saltfish (highly salted Cod fish prepared in a variety of ways), fungi (sort of a soft dumpling made of cornmeal), ducana (I’ll have to explain this one another day :)), and peas & rice (self-explanatory, right?).

They’re really nutritious and great for you, and because they have such a thick skin that is peeled and not eaten, this is one of those produce items that I personally don’t worry so much about buying organic. Plantains are full of vitamins and minerals, particularly vitamins A and C along with 4g of dietary fiber in each serving. And I grew up thinking they were just delicious!

If you’ve seen plantains in the store and have never had the guts to try them, here’s an incentive. You can head to Chiquita’s new plantain website to find out more information about them along with tons of great recipes. I admit this is one website I’m keeping in my arsenal because although we eat plantains fairly often, we tend to prepare them only one or two different ways. I can’t wait to try grilling them (this sounds absolutely mouth-watering) or even this recipe for a dessert: Plantain tarts! I don’t know if I can fit that last recipe into my weight loss journey (20 lbs. and counting!), but I have to try it at least once!

Fresh plantains aren’t available at every Walmart, but if you can’t find them there, check the frozen section or try an International market in your area. Trust me when I say you won’t regret it.

Disclosure: I am a member of the Walmart Moms program. I was provided with compensation for sharing the deliciousness (is that a word?) of plantains with you. Clearly, since I grew up eating them regularly, this was not a stretch 🙂 Participation is voluntary and, as usual, all opinions are my own.

By jennae

Hi! I'm Jennae Petersen and I'm the eco diva who had the bright idea to share my journey toward green living with the blogosphere. Some of you may know me as the founder of Green Your Decor, my blog about eco-friendly home decor, as a Walmart Mom, from Twitter or from my organic cotton t-shirt line Differently Clothing. Stick around for a while!


  1. Two things: 1) What’s the purpose of the milk in the water? So curious!

    2) I might have to get on a soapbox, but I studied Banana plantations as an undergrad. I’m not sure exactly how much crossover there would be with plantains – but when it comes to pesticides etc., bananas are some of the WORST offenders. Because Americans want “perfect” fruit, banana flowers are encased in plastic bags filled with chemicals very soon after they begin to grow the fruit. They are picked before they are ripe and packaged with many of these chemicals still on in order to protect them against spotting/ripening during transport to the U.S. While the plantation workers and the environment get the brunt of the chemical runoff (which is terrible), you have to imagine a fair amount is retained in the fruit, since they are basically grown in a chemical haze. I’d be curious to know how plantains may/may not be raised similarily – I imagine they don’t have quite the “spot-less” burden that bananas do. Might be worth checking out just in case 🙂

    1. Wow Megan! You learn something new every day! I will definitely have to do my research about the way both bananas and plantains are grown and processed, because everything you’ve said literally sickens me. Thanks for sharing your knowledge. It is always appreciated!

      And since you and my childhood neighbor both asked about the milk, I actually had to find out 🙂 This is the way we always prepared it, so I wasn’t sure. According to my hubby and mother though, the milk is to keep the plantains from turning brown when they boil, because the skins tend to split at the seams. Apparently, the milk doesn’t affect the taste much, and a lot of people boil them without milk. Hope that helps!

  2. Hey Jennae, I would also like to know why the milk is used as well. I am originally from Dominica, raised in the VI and have always done mine without milk. It comes out the same as above, tastes great also, but if milk does something I would love to know. I would give it a try myself. Keep on posting old neighbor, I’m definitely reading and loving it!

  3. Hello!! Im dominican so we eat a lot of plantains, the way we do it is peeling the skin and boiling it in water with a little salt…delish… never has gotten brown…

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