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Green plantains are not to be confused with green bananas. Plantains are longer than green bananas, and have a sweeter flavor when cooked. Look for plantains in the produce section at Latin grocery stores.
Use the finest side of a cheese grater to finely shred the plantains. When shaping the plantain balls, be sure to roll the balls into compact balls to prevent them from falling apart when cooked.
Before peeling the plantains, soak them in warm water for about 15 min. Then, cut both ends off each plantain before cutting a lengthwise slit in the peel. Release the peel with your fingers by starting at the slit and working your way around the plantain. Dry plantain completely before shredding.
This low-fat soup is a good source of fiber from the pigeon peas. As an added bonus, it's also rich in vitamin A from the squash.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.