Plantains, larger and longer than the usual table bananas, are generally cooked. When uncooked they have a rather starchy, raw flavor. These plantains have been a good and much used food since the days of the buccaneers. The Indians of Central America made a strong drink from them as recorded in history.

Most people prefer plantains ripened until almost black, then peeled and sliced lengthwise and fried in a good oil or Crisco until golden brown, which only takes a couple of minutes, then served piping hot. They are as sweet as candied sweet potatoes.

Or plantains may be split lengthwise and baked or boiled until tender with sugar and butter on them, or with a strip of bacon or link of sausage, or even nutmeg, butter and cheese! Any of these are delicious. Always serve hot - they will stay hot quite a while but cannot be reheated.

Now green plantains, like green bananas, are "gooder than good", sliced crosswise in very thin pieces and French fried! They are crispy and taste just like more.