Cooking bananas is a banana cultivar in the genus Moses whose fruit is commonly used in cooking. They may be eaten when cooked or raw and generally starchy. Some ripe bananas are also referred to as green bananas or bananas . ( US: , UK: )
The term "banana" is loosely applied to every banana cultivar that is eaten while it is cooked. However, there is no formal botanical distinction between bananas and plantains. Cooking is also a matter of custom, not a requirement. Ripe bananas can be eaten raw, because the starch is converted into sugar when cooked. In some countries, there may be a clear distinction between plantain and banana, but in other countries, where more cultivars are consumed, the difference is not made with the common name used. In more formal usage, the term "banana" is used only for "true" plantains, while other flour cultivars are also used for cooking called "banana cooking".
All modern banana cultivars have three sets of chromosomes (ie they are triploid). Many hybrids come from the crossing of two wild species, Musa acuminata and Musa balbisiana . The current accepted scientific name for all such crosses is Moses ÃÆ'â € " paradisiaca . Using Simmonds and Shepherd's (1955) genetic nomenclature nomenclature systems (1955), cooked cultivars are often included in the AAB Group, although some (such as the AAA Group's AAA Group) and others (eg Banana Saba) belong to the ABB Group.
Banana Fe'i ( Moses ÃÆ'â € " troglodytarum ) of the Pacific Islands is often eaten roasted or boiled, and thus is informally referred to as" mountain banana. " However, they do not belong to any of the two species cultivated by modern banana cultivars.
All members of the genus Moses are native to the tropics of Southeast Asia and Oceania, including the Malay Islands (modern Indonesia, Malaysia, Brunei and the Philippines) and Northern Australia. Africa is regarded as a secondary center of the cultivation of Moses : West Africa for real plantains and central plateau for East African highland bananas ( Moses AAA-EAHB, also known as matooke or matoke in Uganda), mostly cooked, though mostly used to produce beer.
Bananas are the main food staple in West and Central Africa, Caribbean islands, Central America, and the north, coastal South America. They are treated as flour with a relatively neutral flavor and soft texture when cooked. Just like bananas, part of the appeal of plantains is its fruit throughout the year, making it a reliable staple throughout the season.
Video Cooking banana
Description
Bananas contain more starch and less sugar than dessert bananas, because they are usually cooked or processed before they are eaten. They are always cooked or fried when eaten green. At this stage, the dregs are hard and the skin is often so rigid that it has to be cut with a knife to remove.
Mature, yellow bananas can be peeled like a typical dessert banana; the pulp is softer than the immature green fruit and some of the starch has been converted into sugar. They can be eaten raw, but not as sweet as banana desserts, so it's usually cooked. When cooked, yellow bananas are fried, they tend to caramelize, changing the golden-golden color. They can also be boiled, roasted, microwaved or baked on charcoal, peeled or unpeeled.
Bananas are a staple food in the tropical world, ranked as the 10th most important staple in the world. As a staple food, plantains are treated in the same way as potatoes and with the same neutral taste and texture when unripe fruit is cooked steamed, boiled or fried.
Because they bear fruit throughout the year, plantains are a reliable staple throughout the season, especially in developing countries with inadequate food storage, preservation and transportation technology. In Africa, plantains and bananas provide more than 25 percent of carbohydrate needs for more than 70 million people. Moses spp. can not stand strong winds, however, so banana plantations are responsible for the devastation by hurricanes.
The average banana has about 220 calories and is a good source of potassium and dietary fiber. Nira from the skin of the fruit, as well as the whole plant, can stain the clothes and hands, and can be very difficult to remove.
Maps Cooking banana
Taxonomy
Linnaeus originally classified bananas into two species only based on their use as food: Moses paradisiaca for plantains and Musa sapientum for banana desserts. Both are now known as hybrids between species of Musa acuminata (A genome) and Musa balbisiana (B genome). The previously published name, Moses ÃÆ'â € " paradisiaca , is now used as the scientific name for all the hybrids. Most modern planters are sterile triploids belonging to the AAB Group, sometimes known as the "Banana Group". Other important economical banana groups are East African highland bananas (Mutika/Lujugira subgroups) from the AAA Group and Pacific bananas (including the Popoulo, Maoli and Iholena subgroups), also from the AAB Group.
Food preparation
In countries in Central America and the Caribbean, plantains are only fried, boiled or made into banana soup.
In Ghana West Africa, boiled bananas are eaten with boiled kontomire, boiled cabbage or boiled fante (fried). Boiled king bananas can be mixed with peanut, pepper, onion and palm oil paste to make eto , which is eaten with avocado. Ripe bananas can also be fried and eaten with black eyed peanuts cooked in palm oil - a popular breakfast dish. Kelewele, a Ghanaian snack, is a spiced plantain fried in palm oil or vegetable oil. In Nigeria, plantains are eaten with boiled, fried or roasted; boli - baked bananas - usually eaten with palm oil or peanuts.
In Guatemala, ripe bananas are eaten poached, fried, or in a special combination where they are boiled, mashed and then filled with sweet black beans. After that, they are fried with sunflower or corn oil. This dish is called rellenitos de plÃÆ'¡tano and is served as a dessert. In Puerto Rico, the Dominican Republic and Cuba, it can also be mashed after frying and made into mofongo, or fried and made into tostones, tajadas , or pluralutres, or can be boiled or filled. Tostones , also known as patacones is a staple popular in many South American countries.
Fruit
Bananas can be used for cooking at every stage of maturity, but mature can be eaten raw. When bananas mature, it becomes sweeter and the color turns from green to yellow to black, just like bananas. Banana green bananas are hard and walled, and resemble potatoes in flavor. Banana yellow banana is softer and sweet but sweet. The banana of a very mature king has a softer and deeper pulp that is much sweeter.
Bananas in the yellow to black stage of maturity can be used in sweet dishes. Steam-cooked banana is considered a nutritious food for babies and the elderly. Ripe bananas are used as food for babies when weaned, mashed with a pinch of salt.
Dried flour
Bananas are also dried and ground into flour; "banana meal" forms an important foodstuff.
In southern India, dried banana powder is mixed with a little fennel seed powder and boiled in milk or water to make baby food to feed the baby until they are one year old.
Drink
In Peru, plantains are boiled and mixed with water, spices, and sugar to make chapo. In Kerala, ripe plantains are boiled with sago, coconut milk, sugar and spices to make pudding.
Chips
After lifting the skin, unripe fruit can be sliced ​​thin and fried in hot oil to produce chips. This thin banana preparation is known as tostones , patacones or plataninas in some Central American and South American countries,
Chips fried in coconut oil and salted, called upperi or rich in varuthathu , are a snack in South India. They are an important item in sadya, a vegetarian feast prepared during festive occasions. Chips are usually labeled "banana chips" when they are made from green bananas that taste like flour, like potato chips. In Tamil Nadu, thin varieties made from green bananas are used to make chips flavored with salt, chilli powder and asafoetida. In the western/central part of the Indian language Marathi, the plantains are called rajeli kela (figuratively meaning "big banana"), and are often used to make fried chips.
Curry and soup
Curries and soups using plantains are consumed all over the world.
Banana Plate
Alcapurria
Alcapurria is a tasty type of Puerto Rican fritter. Although it usually consists mainly of grated green bananas and yautias, they can also contain plantains. The past (dough) is used to wrap the contents of ground meat ( picadillo ), and alcapurrias then fried.
Aloco
Bananas are used in the Ivory Coast dish aloco as the main ingredient. Fried bananas wrapped in tomato-onion sauce, often with grilled fish between plantain and sauce.
AraÃÆ' Â ± itas
The "little spider" in Spanish translation, a Puerto Rican sandwich made of raw, ripe, ripe bananas mixed occasionally with herbs, spices, and eggs.
Ash plantain
Pisang king Sri Sri called tiredness is generally used for cooking. On some occasions, they are used in Ayurvedic medicine. Bananas are also referred to as tired mala (or kehelmala or tiredness). Bananas (or kehelmala or tiredness) are also used to make curries to eat with rice.
Banana gesture, TurrÃÆ'³n and Arroz a la Cubana
In the Philippines, the banana signal is a popular snack. The portmanteau 'Banana Signal' may be mistaken for not actually being cooked on a skewer over hot coals like barbecue. Instead, the meat is peeled from ripe plantains fried in hot oil over medium heat before being held in a skewer ready for sale. There are two ways to prepare a banana cue. One way is to fry a peeled banana in oil with some brown sugar thrown into caramelized meat. Another way is to fry the meat in the oil until cooked. When finished, they scooped from the cooking pot and placed on a drip pan to allow oil to drip, before a large amount of refined sugar was sprinkled over it. The variant of Mindanao, known as Ginanggang , is different because it is actually baked on charcoal.
The Philippine king's bananas (called Saba or Cardaba Bananas) are much smaller than Latin American varieties, usually around 4-5 inches and are somewhat box-shaped. They are mostly eaten in their cooking stages as desserts or sweet snacks, often just boiled, in syrup, or sliced ​​lengthwise and fried, then sprinkled with sugar. They are also quite popular in the form of these fries (without sugar) in the local version of Spanish dishes, Arroz a la Cubana, consisting of picadillo-style marinated beef, white rice and fried eggs, with fried bananas in side. In addition, there is an equally popular snack of merienda , where the mature bananas, as well as jackfruit in some variants, are sliced ​​and then wrapped in a wrapper spring (thin rice paper) and fried. Turron is then removed with a brown sugar glaze.
The large South American traditional style bananas (grown in the Southern Philippines) are now increasingly available in the local Philippine market.
Boli
Boli is the term used for roasted plantains in Nigeria. Bananas are usually roasted and served with grilled fish, peanuts and hot coconut oil sauce. It's very popular as a snack lunch in southern and western Nigeria, for example in Rivers State, Bayelsa State, Cross River State, Delta State, Edo State, and Lagos State. It's popular among the working class as fast lunch.
Bolitas de Platano
Banana bananas from Puerto Rico are shredded and mixed with cornstarch, eggs, seasonings, parsley, and annatto oil. They are then shaped into a golf ball-sized ball. The balls were first fried and then dropped into a hot broth usually soup with peas and ham called asopao.
Cayeye
Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking a small green banana or plantain in water, then pounding and mixing it with a refrito, made with onions, garlic, red peppers, tomatoes and achiotes.
Cayeye is usually served for breakfast with fresh grated Colombian cheese (Queso CosteÃÆ' Â ± o) and fried fish, shrimp, crab, or beef. The most popular is Cayeye with fresh cheese, avocado, and fried egg on it.
Chifles
Chifles is a Spanish term used in Peru and Ecuador for sliced ​​green fried bananas (1 or 2 mm thick); It is also used to describe thinly sliced ​​banana chips.
Dodo
Bananas are popular in West Africa, especially Cameroon, BÃÆ'Ã… © nin, Ghana and Nigeria; when the ripe plantains, commonly called dodo (dough - batter). Ripe mature bananas are usually sliced ​​diagonally for a large oval shape, then fried with oil to a golden brown color. It can be eaten like that, with a stew or served with beans or rice.
In Ikire, a city in Western Nigeria precisely in the State of Osun, there is a special and unique way to prepare banana chips. This is popularly called Dodo Ikire. Dodo Ikire is made from ripe bananas, cut into small pieces, sprinkled with chili and fried in coconut oil. Once fried, the color becomes blackish. Fried banana chips are then carefully inserted into a special cone-shaped basket with a height of about 10 centimeters. This special dodo can have preservative qualities that last up to two months without cooling.
Ethakka app
Ethakka appam , pazham (banana) boli or pazham pori is the term used for fried bananas in Kerala. Bananas are usually dipped in sweet rice and white flour dough and then fried with coconut oil or vegetables. This is a snack that is very popular among Keralite. This is very similar to fried bananas, which are common desserts for Malaysia, Indonesia and Singapore. He is also known as Bajji in Tamil Nadu.
Eto
Eto popular traditional ghanaian dish. It is mainly made from boiled and crushed yam. For a plaintain option called 'Boodie eto', the plantains can be used raw, slightly cooked or fully cooked.
Culturally, it is the food given to the bride on her wedding day and is best enjoyed with whole eggs, peanuts (peanuts) and avocado slices.
Fufu de platano
Fufu de platano is a traditional and very popular lunch dish in Cuba, and basically similar to mofongo Puerto Rico. This is fufu made by boiling a banana in water and pounding it with a fork. The fufu is then mixed with chicken broth and sofrito , a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. Cuban texture fufu is similar to mofongo consumed in Puerto Rico, but not formed into a sphere. Fufu is also a centuries-old traditional dish made at CÃÆ'Â'te d'Ivoire, Ghana, Nigeria, Cameroon and others in the West & amp; Central African Countries. It is made in the same way as Cuban fufu , but is pounded, and has a thick paste, a texture like putty which is then shaped into a sphere. West Africa is sometimes separately made with cassava, sweet potatoes or made with plantains combined with cassava.
Major, tigrillo, and bolones
In Ecuador, plantains are boiled, crushed, stirred, and fried into majado . This dish is usually served with a cup of coffee and bistek, fish, or grated cheese. This is a popular breakfast dish. Majado is also used as a basis for preparing tigrillo and bolones . To prepare trigrillo, majado is randomized with pig, egg, cheese, green onion, parsley, and cilantro. To prepare the bolon, majado is stirred with cheese, pork skin, or a mixture of both. The resulting mixture is then formed into a ball which is then fried. Both tigrillo and bolones are usually served with a cup of coffee.
MangÃÆ'º
A traditional manganese from the Dominican Republic consists of green bananas, boiled, boiled with enough hot water they are boiled so that the consistency is slightly harder than mashed potatoes. It is traditionally eaten for breakfast, filled with sauteed onions and accompanied by fried eggs, fried cheese, fried salami, or avocado.
Matooke
Matooke , or matoke , is a banana dish from Baganda, now widely prepared in Uganda, Tanzania, Rwanda and eastern Congo. Banana cooking (especially East African highland bananas) is peeled, wrapped with plant leaves and placed in a cooking pot (a sufuria) on the stalks that have been removed from the leaves. The pot is then placed on a charcoal fire and the matoke is steamed for several hours. While not cooked, the matoke is white and quite hard, but the cooking turns it soft and yellow. The matoke is then mashed while still wrapped in leaves, and is often served with fresh leaves and eaten with sauce made from vegetables, peanuts, or some types of meat (mutton and general beef).
Mofongo
Originally from Puerto Rico, and basically similar to the Cuban fufu ,
Mofongo relleno on top of it with creole sauce rather than served with chicken broth. The creole sauce may contain boiled beef, chicken or seafood; it is poured into the central crater, formed with a serving spoon, in mofongo .
Nagasari
Nagasari is a traditional steamed cookie cake (Indonesian traditional cake) made from rice flour, coconut milk and sugar, filled with banana slices. Usually wrapped in banana leaves before steaming, or prepared with pandanus that gives the scent. Usually eaten as a snack in Indonesia which is also known as the basil cake by the Bugis people. Sometimes just called banana cake (banana cake).
PiÃÆ' Â ± on
PiÃÆ' Â ± on is a traditional dish from Puerto Rico. The dish is similar to lasagna, but uses a sweet banana (amarillitos) to replace the pasta layer. A similar dish called pastelon is made with a layer of mashed plantains.
Piononos
The popular Caribbean dish from Puerto Rico is called piononos, after Pope Pius IX, and is made of sweet banana forming a ring filled with spiced meat or seafood, with a mixture of egg flour and flour on both sides of the open rings and fried.
Fried bananas
Fried bananas ("fried bananas" in Indonesian and Malay) is a fried plantain snack in coconut oil. Fried bananas can be dough flour or fried without batter. This is a snack mostly found in Indonesia, Malaysia, Singapore and Brunei.
PlÃÆ'¡tanos maduros
After removing the skin, mature fruits (maduro ) can be sliced ​​(between 3 mm and 2 cm) and fried in oil until golden brown or in accordance with the preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with real sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico baked plÃÆ'¡tanos maduros is usually eaten for breakfast and served with eggs (especially omelette with cheese), chorizo ​​or bacon. Only salt is added to the green banana.
PlÃÆ'¡tanos maduros is usually eaten in the Dominican Republic, Haiti, El Salvador, Guatemala, Ecuador, Honduras, Panama, Peru, Colombia, Cuba, Suriname, Nicaragua, Puerto Rico, Jamaica, Trinidad and Tobago and large English speaking Caribbean (called plantains), Aruba, Nicaragua and Venezuela. In Costa Rica, they are sprinkled with sugar. In western Nigeria, fried bananas are known as dodo , and in Cameroon, they are known as missole . In Venezuela, ripe fruit is cut long, 3-4 mm thick, and fried to golden and sticky to make tajadas , common dishes; they are an integral part of the national dish, pabellon criollo .
Tajadas
In Honduras, Venezuela and Central Colombia, sliced ​​fried bananas are known as tajadas . They are common in most typical foods, such as Venezuela
In Honduras, they are popular takeaway food, usually with fried chicken, although they are also routinely eaten at home. They are popular chips sold in pulperias (minimarket). In Panama,
By contrast, in Nicaragua, tajadas is a fried raw banana slice, and traditionally served in fritanga or with fried pork, or on their own green banana leaves, either with cabbage salad or fresh cheese.
On the Caribbean coast of Colombia, fried green bananas are consumed along with roast beef, and are the equivalent of french fries/chips from Europe and North America.
Tostones
Tostones (also known as peze bananas in Haiti, tachinos or chatinos in Cuba, platanos verdes fritos or fritos verdes in the Dominican Republic and
In western Venezuela, most of Colombia and the Amazon of Peru, patacones are the frequent variations of tostones . Bananas are sliced ​​in long pieces and fried with oil, then used to make sandwiches with pork, beef, chicken, vegetables and ketchup. They can be made with raw patacon verde or mature amarillo patches banana king. Tostones in the Dominican Republic are only fried and thicker than chips. Although there are local names for tostones in almost every Latvian state, they are still commonly called tostones throughout Latin America.
Tacacho
Tacacho is a grilled king banana dish from Peru. Usually served con cecina , with pork cuts.
Yo-yo
In Venezuela, yo-yo is a traditional dish made of two short slices of ripe bananas (see Tajadas) placed on top of each other, with soft local soft cheese in the middle (in a sandwich-like style) and put together with a toothpick. This arrangement is dipped in beaten eggs and fried again until the cheese is melted and the yo-yo gets a deep golden color. They are served as sides or entrees.
Use of plant components
Banana flowers
Each banana plant pseudostem will flower only once, and all the flowers grow at the tip of the bud in a large group consisting of several hands with the individual fingers (fruit). Only the first few hands will be fruit.
In the Philippines, banana inflorescences (especially from banana saba), locally known as banana hearts (banana liver) are eaten. In Vietnam, young males, at the tip of the bunch, are used in salads. In Laos cuisine, banana flowers are usually eaten raw in a soup. The poriyal type, or peretal (dry curry), is made from banana flowers in Andhra Pradesh and Tamil Nadu. Thoran was created in Kerala with the end of the group (called koompu in Malayalam) and considered very nutritious. In Karnataka, inflorescences are used to make sweet and sour , sauces.
Banana Leaf
Banana leaves can exceed two meters in length. They are similar to banana leaves, but larger and stronger, thus reducing waste in cooking. In Latin America, banana leaves are lightly smoked over an open flame, which makes it more flexible, and improves the properties of storage, flavor and aroma. In Venezuela, they are available in grocery stores or open markets and used as wrappers in hallacas . In Nicaragua, they wrap the nacatamales , as well as vigoron , vaho and other dishes. In Mexico, Guatemala, Peru, El Salvador, Honduras, Costa Rica, Panama, and Colombia, banana leaves are usually used to wrap tamales before and during cooking, and they can be used to wrap any kind of cooked meat for cooking flavors. The pastel of Puerto Rico is made especially with fresh green banana dough filled with pork, and then wrapped in banana leaves that have been smoothed by cigarettes. Many dishes of rice in Puerto Rico are cooked with banana leaves as a cover to add flavor and aroma. In Puerto Rico fish and pork can be wrapped in banana leaves and baked. Guanimes , known as Puerto Rican Tamales, made from cornmeal cooked with coconut milk and other ingredients, wrapped in banana leaves. Similarly, in Africa, the banana leaf is dried and used to wrap the dough before it is boiled to make fanti kenkey , the Ghana dish eaten with pepper, onions, tomatoes, and fish. In Nigeria, peanuts are mixed with onions, fish and boiled eggs wrapped in banana leaves and boiled to make a peanut cake called moin-moin or moi-moi .
Traditionally, banana leaves are used like plates while serving South Indian thali or during sadya. Traditional south Indian food is served on a banana leaf with the position of various types of food in leaves that have meaning. The leaves also have religious significance in many Hindu rituals. They add a subtle aroma, but it is important for cooked dishes. In the state of Kerala, India, food preparations called exist are made in banana leaves. Banana leaves are also used in the manufacture of curmeen pollichathu in Kerala. In the Indian states of South Kerala, Karnataka, Andhra Pradesh and Tamil Nadu, banana leaves are used to serve food during festivals or special occasions. People use leaves like cooking foils to steam idle (steamed rice cakes) and kozhukkatais (steamed rice cake). Leaves are also widely used as a packing material for packing food and flowers, although plastic is beginning to replace the leaves for this purpose. The leaves are also used to wrap certain types of food in the Philippines as well.
Banana weave
After harvesting the fruit, the banana plant can be cut and the layer is peeled like an onion to get the soft shaped cylindrical shoots. In the southern Indian states of Kerala and Tamil Nadu, banana shoots are chopped into fine pieces and used in salads, dried curries (often flavored with coconut and green chilli), or wet curry (with yogurt, red pepper and coconut). Banana shoots are considered rich in fiber, and are considered an excellent remedy to avoid constipation. Regular intake of juice squeezed from buds or from shoots consumed as salads is locally considered as a cure for various diseases such as heartburn and kidney stones. It can be minced and steamed first, then fried with masala powder, to make a special dish. This dish is called posola in Assamese and a different part of Assamese cuisine. In Kerala and Andhra Pradesh, a cast is made of photography for lucrative events such as marriage. The peeled layer is used by farmers as a strap for packing of agricultural produce, such as flowers, betel leaves, etc. Dry stem bark sliced ​​into fine yarn and used for weaving mats, stringing wreaths and packing packages. The juice from the stem and skin has also been used traditionally in the first aid for minor burns and abrasions.
Vazhaithandu is the Tamil word for its trunk and is used in soups, stews, stir-fries, and koottus.
Nutrition
Bananas are 32% carbohydrates with 2% dietary fiber and 15% sugar, 1% protein, 0.4% fat, and 65% water, supplying 122 calories in a serving of 100 grams (tables). Raw bananas are an excellent source (20% or higher of Daily Value, DV) of vitamin B6 (23% DV) and vitamin C (22% DV), and good sources (10-19% DV) magnesium and potassium (table).
Contains a bit of beta-carotene (457 micrograms per 100 grams), bananas are not a source of vitamin A (table).
Comparing with other staple foods
The following table shows the nutritional content of raw bananas and main staple foods.
Allergies
Allergic bananas and bananas occur with typical characteristics of food allergies or latex fruit syndrome, including itching and mild swelling of the lips, tongue, palate or throat, skin rashes, abdominal complaints or anaphylactic shock. Among the more than 1000 proteins identified in the Moses species are many proteins that are described as protein allergens.
See also
- Banana (fruit)
- List of banana cultivars
- List of banana dish
- Cavendish banana subgroup
- Gros Michel banana
- Matoke
- Musa balbisiana
- Rhino Horn banana
- Saba banana
References
External links
- Media related to Bananas and plantains for food on Wikimedia Commons
- Musapedia: "The compendium of banana knowledge", maintained by ProMusa
- Banana Program of CGIAR RTB Research Program
- Bananas and Bananas at the International Tropical Farming Institute (IITA)
Source of the article : Wikipedia
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