If you use overly ripe plantains, they may become mushy by the time they’re done. [2] X Research source
Removing the stems also lets in more heat, helping the plantains cook through faster.
Plantains can be pretty tough, so make sure the knife you’re using is nice and sharp.
Your plantains won’t take as long to boil if you remove their skin first. If you prefer, you can also simply score the skins from end to end and finish peeling them once they’re fully cooked. [6] X Research source
Be careful not to overfill the pot, or the water could slosh out once it comes to a boil.
If you’re in a rush, you can save a few minutes by putting your water on while you slice and peel the plantains.
If you’re not sure how much salt to use, start with about 1 teaspoon (4. 2 g). You can always add more once the plantains have finished cooking in order to get the desired flavor. [10] X Research source Avoiding adding too much salt, as this could overpower the mild flavor of the plantains and make them unappetizing.
Set a timer to help you keep track of how long the plantains have been boiling. If there are still white spots in the fruit at the end of your cook time, it means it’s not quite ready. Leave the plantains on the stove for another 5-6 minutes until they’re a uniform yellow color. [12] X Research source Green plantains may need as long as 30 minutes to cook all the way through.
Place the plantains on a layer of paper towels to absorb some of the excess water, or simply transfer them straight to their intended serving dish. Never attempt to remove cooked items from a pot of boiling water by hand. Doing so could result in a serious burn!
If you dig in before your plantains have had time to cool down sufficiently, you could burn your mouth.
Plantains should always be peeled prior to eating.
Mashed boiled plantains are an incredibly popular breakfast dish in the Dominican Republic, where they’re known as mangú. Traditional versions of mangú also incorporate olive oil and onion powder for more of a savory take on a sweet treat. For every 2 plantains you use, add roughly 1 tablespoon (15 mL) of oil and ½ tablespoon (7. 4 g) onion powder.
