Today on the channel Yewande Komolafe is walking us through three of her recipes, all of which use plantains at different stages of ripeness. In Plantains With Jammy Tomatoes and Eggs, Yewande uses firm yellow plantains because they hold their shape and texture while absorbing the flavors of the stew. For Caramelized Plantains With Beans, Scallions and Lemon, ripe yellow plantains spotted with large black dots are best because theyre softer and sweeter. And her Plantain and Cornmeal Fritters use very ripe plantains with all-black peels, which soak up more oil when fried.00:00 - Intro01:00 - Stages of Ripeness02:30 - Plantains with Jammy Tomato and Eggs07:35 - Caramelized Plantains With Beans, Scallions and Lemon 10:30 - Plantain and Cornmeal FrittersGet the recipes:Plantains With Jammy Tomatoes and Eggs: https://nyti.ms/3lhm4WACaramelized Plantains With Beans, Scallions and Lemon: https://nyti.ms/2Z0PFw9Mosa (Plantain Fritters): https://nyti.ms/3EhqdCp ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
