Common in tropical climates, the plantain is a fruit that is very popular in West African and Caribbean cuisine. The core difference between the plantain and its cousin the banana is the flavour – where the banana is sweet and can be eaten raw, a plantain is starchy and must be cooked before consumption. Due to this flavour difference, the plantain is best suited to savoury dishes similar to a vegetable but like bananas, plantains are very nutritious and are a good source of potassium and vitamins A and C as well as dietary fibre.

Plantains are a great addition to the kitchen, and can help bring West African or Caribbean flair to your meals. Try whipping up some jollof rice with fried plantains, jerk chicken with rice peas and fried plantain or plantain lasagne. Plantains are also great as a substitute for flour in gluten-free recipes. Try making some plantain pancakes, tortillas, waffles, cakes, nachos or fries and start showing off to your dinner guests next time you entertain.