Plantains are larger and starchier than the bananas you might eat as a snack. When they are still green and unripe, they are firm and savoury, a bit like a potato, and are usually boiled or fried at this stage. As they ripen and turn yellow and black, they become sweeter and softer, perfect for frying into caramelised slices or mashing into a sweet side dish.
Fried plantains - known locally as 'kelewele' or simply as fried plantain - are one of the most popular street foods you can find. Sliced diagonally and fried in hot oil until the outside is golden and slightly crispy while the inside stays soft and sweet, they are eaten on their own as a snack or alongside grilled fish, beans, or rice. The smell of plantains frying is one of the great smells of a West and Central African market.
Boiled plantain is a simpler preparation - the whole plantain, skin on, is dropped into boiling water for about twenty minutes. Peeled and served alongside stew or soup, it soaks up flavour beautifully. In some parts of Equatorial Guinea, boiled plantain is mashed with a little palm oil and salt to make a smooth, golden side dish.
Plantain trees grow easily in tropical climates and can produce fruit almost year-round. A single tree produces one large bunch of fruit and then the trunk is cut down, but new shoots from the base grow into new trees. Families often have several plantain trees in their garden, providing a steady supply of food through all seasons.