Plantain
Also known as: plantains
Regions used
West Africa, East Africa, Central Africa
Flavour profile
Starchy when green; sweet and caramel when ripe
Availability
Fresh in most supermarkets and Afro-Caribbean shops; frozen in some regions.
Potential Allergens
Important guidance for safe cooking and eating.
Allergen information is provided as general guidance only. Always check product labels and packaging, as ingredients and manufacturing processes may vary.
Common uses
Fried as dodo, boiled, baked, or pounded; a staple side across West and East Africa.
Substitutes
Breadfruit
Good AlternativeMedium
High
Use: Use the same amount
Good starchy substitute when green, but hard to find outside tropical regions.
⚠ Flavour will differ from the traditional dish
Green banana
Closest MatchHigh
High
Use: Use the same amount (for green plantain dishes)
Closest for starchy, savoury dishes; slightly less sweet and a touch denser.
⚠ Flavour will differ from the traditional dish
Sweet potato
Acceptable AlternativeMedium
Medium
Use: Use the same amount (for ripe plantain dishes)
For sweet fried plantain; similar sweetness but a softer, different texture.
⚠ Flavour will differ from the traditional dish