Green Plantains 1kg
£3.49
Green plantains for chips, curry and thoran.
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Green plantains are cooking bananas, larger and firmer than eating bananas, with starchy flesh that is not sweet. They are always cooked. Keralan and Tamil kitchens fry them as thin chips in coconut oil and cook them into vazhakkai poriyal, erissery and avial; Sri Lankans make an alu kesel curry; Caribbean and West African cooks fry them as tostones.
How to use it
The skin is thick and sticky, so oil your hands or a knife. Cut off both ends, slit the skin along the ridges and peel it off in strips. For chips, slice very thinly straight into hot coconut oil and fry until crisp, salting at the end. For a poriyal, cube, boil for 5 minutes with turmeric and salt, drain, and fry with mustard seeds, curry leaves and grated coconut.
Good to know
- Also called raw banana, vazhakkai or alu kesel
- Cook before eating
- Oil your hands before peeling
- Sold loose
Keep at room temperature, out of the fridge. Green plantains keep for several days and will yellow slowly.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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