Plantain dishes

banana cultivars commonly used in cooking

deep fried banana or plantain

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Sancocho (from the Spanish verb sancochar, 'to parboil') is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.

rice dish

Matoke, locally also known as matooke, amatooke in Buganda (Central Uganda), ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu (Eastern Uganda), ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and by the cultivar name East African Highland banana, are a group of starchy triploid banana cultivars, originating from the African Great Lakes. The fruit is harvested green, carefully peeled, and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both cou

Mofongo () is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried in more modern versions but can be boiled in broth or roasted, then mashed with salt, garlic, pork, broth, and cooking oil (olive oil, butter, and lard is typically used) in a wooden pilón (mortar and pestle). Cassava and sweet potato are boiled, then roasted or flash-fried; plantains can also be made in this method or roasted before flash-frying. The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have e

Avial or aviyal (, pronounced ) is an Indian dish with origins in Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. . Saying something is an avial is also a common phrase attributing that thing to being a mess.

Mangú is the national breakfast dish of the Dominican Republic. A traditional Dominican dish, it can also be served for lunch or dinner.

roasted plantain dish in Nigeria

Ghanaian dish made of black eyed peas cooked in palm oil.

cooked dish made from plantains

The jibarito () is a sandwich originating from Chicago’s Puerto Rican community. It is made with flattened, fried green plantains instead of bread, aioli, and a filling consisting of meat, cheese (generally American), lettuce, tomato, and sometimes onion and crushed garlic. The original jibarito had a steak filling, and that remains the predominant variety, but other ingredients, such as chicken and pork, are also common.

thumb|Tajadas thumb|Venezuelan cuisine [[Pabellon criollo with caraotas fritas, tajadas, cheese, and rice with a fried egg on top.]]

edible fruit

thumb|Gizdodo Gizdodo is a Yoruba Nigerian delicacy made of gizzard and dodo (fried plantain); this is a side dish eaten at home, picnic or for special occasions.

A mandoca is a Venezuelan deep fried, ring-shaped food, made with a mix of plantains and cornmeal. It is usually served at breakfast, with butter, cheese and coffee. and it is most popular in Zulia and Falcón states of the country. Mandocas are one of a variety of specialties exclusively created in Zulia.

thumb|420x420px|Preparation of chifles in Ecuador thumb|Chifles in Thailand are known as ‘banana chips‘.