Unlike bananas, plantains are not chosen by the way they look; even when very hard, soft or blemished, they are still good to eat.

Look for a firm one if you want to fry it.
 

Keep at room temperature until ripe: refrigerate if the plantains become very soft.

Depending of the cooking technique

If baked, no preparation.

Boiled

1. Cut off both ends and make a cut down the entire length without cutting into the pulp.
2. Drop into boiling salted water for a few minutes. Then remove the skin (it will come off easily): this is an important step to take away all the plantain's bitterness.

Sautéed

1. Cut off both ends and make a cut down the entire length without cutting into the pulp.
2. slice.

This is the "vegetable" banana, the starch of the West Indies and Africa, served with fish and poultry. Its flavour is slightly sour and is a bit like sweet potato.

Plantain is never eaten raw, even when ripe; due to its high starch content it is indigestible.

In the oven

1. Wash the plantain, but keep the skin on.
2. Place as is in a 180° C / 350° F oven for 45 to 60 minutes.
3. Remove the skin and season with a little butter and brown sugar.

Boiled

1. Boil the peeled plantain in water. Check for doneness: it is cooked when the point of a knife will pierce it easily. (Cook it slightly less if you wish to pan fry it so it will retain its shape.)
2. Remove and drain. It can then be mashed or sautéed in butter or oil like potato.

Fry in oïl or clarified butter ; add salt and serve with roast or curry (lam or chicken).