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VERSATILE INGREDIENT: Plantains can be fried, boiled, baked, or roasted, making them a staple in many cuisines worldwide. STARCHY AND SATISFYING: Firmer and less sweet than bananas, plantains are ideal for savoury dishes when unripe and green. RIPENESS MATTERS: As plantains ripen from green to yellow to black, their flavour becomes sweeter and texture softer. NUTRITIOUS CHOICE: Plantains are a good source of carbohydrates, dietary fibre, potassium, and vitamins A and C. COOKING STAPLE: A key ingredient in Caribbean, African, and Latin American cooking, perfect for making tostones, maduros, and more.