In Latin America and the Caribbean, plantains are considered a staple food, appearing in many dishes across the region, often prepared in various ways depending on ripeness, and are considered a key part of the culinary culture, with prominent dishes like "tostones" (fried green plantains), "fufú, mangú, mofongo" (mashed plantains), and "maduros or platanito frito" (fried ripe plantains) being particularly popular; essentially, plantains are a versatile ingredient used in both savory and sweet dishes throughout the region. Although not native to the Americas, plantains were introduced to the region by European colonizers and thrived in the tropical climate.
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