Blaff de Bananes Vertes or Green Plantains Blaff is a typical dish served in Saint Vincent and the Grenadines. Another wonderful green banana or green plantain dish I enjoy and am happy to share.
Plantains are a major food staple in West and Central Africa (Cameroon & DR Congo), Central America, the Caribbean Islands, and northern, coastal parts of South America (Colombia, Venezuela, etc.).
Their attractiveness as food is that they fruit all year round, making them a reliable all-season staple food. Wikipedia, 2014.
A little bit of information about green plantains and yellow plantains.
Many years ago, Green and Yellow plantains were commonly sold in West Indians, Spanish, and Asian supermarkets. Nowadays you can find both varieties in many local supermarkets. And because of the big “boom” in the food industry, more people are eating different types of foods and trying many recipes from other parts of the world.
The price of Green and Yellow plantains has increased because demand is greater, which is a bit out of the ordinary. Usually, when a product is abundantly available, the price goes down.
The increase may be because of increased taxes and fees associated with importing products from another country. But whatever the case may be, many people have welcomed the idea of incorporating it into their diet to replace other common foods.
Green Plantains Blaff is plantain cooked in a mixture of water, lime juice, garlic and fresh herbs, and hot pepper, which by definition, a blaff is a popular way of cooking. Mixed with fresh herbs and lime juice, the taste is delicious. This is an excellent side dish to serve with grilled or roasted meat, poultry, or fish—no need to make a sauce or gravy.
Try this wonderful recipe next time you are in the mood for plantains and share your thoughts, likes, and dislikes.
- 4 – 6 green plantains
- 3 limes
- 3 scallion chopped finely
- 3 garlic cloves
- 1 small parsley bunch chopped finely
- 2 large thyme sprigs finely chopped
- 1 medium white onion chopped
- 4 – 5 tablespoons olive oil
- Salt and pepper to taste
- 1 whole hot pepper – scotch bonnet preferably
- Carefully peel the plantains, and then dip into a large pot containing water mixed with lime juice and lightly salted. Before the plantains have finished cooking, remove from heat, discard half of the water and mix in the minced herbs and spices. When fully cooked, add 3 tablespoons oil. Sprinkle with additional lime juice,and serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.