{"product_id":"plantains","title":"Green Plantains","description":"\u003cp\u003eGreen 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.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called raw banana, vazhakkai or alu kesel\u003c\/li\u003e\n\u003cli\u003eCook before eating\u003c\/li\u003e\n\u003cli\u003eOil your hands before peeling\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628507119955,"sku":null,"price":3.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/plantains-front.png?v=1793096504","url":"https:\/\/chandrastores.co.uk\/products\/plantains","provider":"Chandra Stores","version":"1.0","type":"link"}