Plantain

A large, starchy banana with thick green to black skin. Firm and neutral when green, it softens and turns honey-sweet when ripe; slices fry to crisp edges while interiors stay tender. Cooked by frying, roasting, or boiling for tostones, maduros, mofongo, and chips; commonly sold whole and sometimes pre-peeled or sliced.

Originating in Southeast Asia, plantains spread across tropical regions via trade and cultivation. They are staples in West African, Caribbean, and Central and South American cuisines, grown year-round in humid lowland plantations.