Plantains – available all day, every day
Plantain is a staple in Nigeria. Technically plantains are a banana variety, but most people refer to the dessert (sweet) bananas as ‘bananas’ and the starchy bananas as ‘plantains’. Bananas and plantains do not have seasons, like most other fruit, but are available all year round. As mentioned in my previous post, First Month in Lagos, Nigeria, plantains are more starchy than ordinary bananas and I am yet to see plantains served in desserts. They are normally served as a savoury snack.
Our Plantain Stockist
We buy plantains and bananas from one of the street vendors close to our compound. At this specific stall they are sold in bunches that have about 8 – 10 plantains attached and 10 – 15 bananas attached to each stalk. Unfortunately with Lagos’s climate, the plantains and bananas turn dark after only a few days. Normally, I give some to our driver and to the neighbour, but for some reason we still can’t eat them all before they turn black and mouldy.
For the sweet tooth, too
Plantains are really large compared to dessert bananas – 2 to 3 times the size. We really like frying or baking the plantains while they are still green or starting to turn yellow, but we can only consume so many plantains in 3 days! 😉
Everyone knows you can prepare all kinds of delicious bakes and snacks with ordinary sweet bananas (dessert bananas, as some people call it), but have you ever heard of anyone preparing sweet bakes with plantains? I started to experiment with plantains and with snacks you can make using these very ripe plantains in. I left the plantains until they became black and almost mouldy. It might sound gross, but when the skin of the plantains are already black and mouldy, the flesh still remains firm and totally edible. The less green the plantains become, the less starchy, and the sweeter they become. These black plantains are now perfect for sweet bakes. Using the plantains whilst still green all till they become black and mouldy, makes it easier to buy a bunch of plantains without worry. You know you can use them while they are in all stages of ripening. A.k.a. NO WASTAGE!
What a bonus to make a batch of flapjacks that are not only delicious and simple to make, but also free from gluten and added sugar. If you skip the butter and whipped cream as garnish and you also have a Paleo, dairy free breakfast. You can only gain from making these flapjacks. 😀
These flapjacks are just as quick and easy to make as the Gluten-Free Pink Flapjacks that we made a few months ago. If you have not given these pink flapjacks a try, now is your chance. If you forgot about Mother’s Day last weekend, you can still make up for it this weekend. Your mom will love these pretty pink flapjacks!
The chia seeds bring a little crunch element to the dish. These little seeds still pop in your mouth the day after they have been made, so feel free to whip up a big batch and pop them in your lunchbox the following day.
I serve these flapjacks with whipped cream, toasted almond and a drizzle of honey. Or as is as a healthy snack. Delicious!