Basic Cooked Plantains

By Yewande Komolafe

Updated June 15, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
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Ready In
1 hr
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Prized for their endearing simplicity, plantains provide structure and sweetness to any meal, any time of day. They’re often peeled before cooking, but in this recipe, they’re cooked with their skins and are naturally released from their jackets as they boil. Unlike fried ripe-blackened plantains, which are very soft and sugary, these green ones end up dense and only slightly sweet. Neutral enough to take on the flavors of surrounding sauces, these boiled plantains are ideal for transporting those sauces from plate to palate and help the main dishes shine. They’re particularly good with stews (vegetable, meat or chicken), especially Designer Stew With Eggs, Cagaar (Spinach Stew) or Red Red (Pepper Stewed Beans). They also add heft to any brothy soup and are good with soft-boiled, poached or scrambled eggs.

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Ingredients

Yield:2 to 4 servings

  • 3 green plantains (about 2 pounds), scrubbed and cut in half crosswise

  • Kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

72 grams carbs; 277 calories; 1 gram fat; 4 grams fiber; 531 milligrams sodium; 3 grams protein; 40 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a sharp knife, cut a slit along the length of each plantain half, digging the tip of the knife just below the skin at one end and dragging it to the other.

  2. Step 2

    Combine 4 cups water and 1 teaspoon salt in a medium pot and bring to a simmer over high heat. Gently drop in the plantains.

  3. Step 3

    Reduce the heat to low, and cover with a lid cracked open. Cook until the plantains are just tender, about 20 minutes. The tip of a knife should go all the way through the flesh with some resistance. The skin will start to separate from the flesh.  

  4. Step 4

    Continue to cook until the skin is completely brown, 15 to 35 minutes. Slice off a piece of plantain: It should be translucent and tender all the way through and taste slightly sweet with no chalkiness. Add more salt if necessary.  Divide the plantains among plates, discarding the skins and serve immediately alongside a main dish.

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Comments

Sheryl

In Guatemala we also cook ripe plantains in a similar way, but with a stick of cinnamon and no salt. Makes a light dessert, an afternoon snack, or just comfort food.

EG

Don’t you mean yellow plantains? Green plantains are not at all sweet.

Sheryl

In Guatemala we also cook ripe plantains in a similar way, but with a stick of cinnamon and no salt. Makes a light dessert, an afternoon snack, or just comfort food.

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