From Savory to Sweet: Plantains’ Journey in Nicaraguan Cuisine

Celebrating Hispanic Heritage Month

As we celebrate Hispanic Heritage Month, it’s the perfect time to honor the foods that connect us to our roots, traditions, and community. One of the ingredients that ties so many Hispanic cultures together is the plantain. Whether your family roots are from Nicaragua like me or another part of Latin America, chances are plantains have a place in your kitchen, passed down through generations. 

For this special month, I wanted to shine a light on plantains and how they’re used in Nicaraguan cuisine, from savory dishes to sweet desserts. As a baker, I’ve always found inspiration in the food. Plantains however have an even bigger special place in my heart, as it is my grandparent's most loved ingredient. 

The Cultural Importance of Plantains in Nicaraguan Cuisine

During Hispanic Heritage Month, we celebrate the rich diversity of Hispanic and Latino culture, and plantains perfectly symbolize this. Plantains are a dietary staple throughout Nicaragua and many Latin American countries that transcends generations. In my family, they are more than just an ingredient— they represent unity and most importantly love.

I always remember plantains being cooked for holidays. It was a time when all the cousins, aunts, and grandparents were together. My Mami would make fried plantain slices “tostones” with fried cheese “queso frito”, and alongside rice and beans “gallo pinto”. As I've gotten older I have been taught the difference between ripe and ready plantains and how their flavor profile changes in what you cook them with. My fond memories of the plantain are my source of inspiration for my plantain scones as they are deeply personal to my family.

To that end, I am thrilled I have curated something special to share with you by highlighting the plantain flavor as the true star. 

Savory vs. Sweet Plantains: Understanding the Latin American Staple

Plantains

Plantains, often referred to as the "cooking banana," are incredibly versatile and can be used in both savory and sweet dishes. The difference between savory and sweet plantains lies primarily in their ripeness, which directly affects their flavor and texture.

Savory Plantains:

These are typically made using green (unripe) plantains. Don’t be afraid of this stage, the plantain is firmer and starchier, making it perfect for savory dishes. Green plantains are often used to make crispy, salty tostones (fried plantain slices). They can also be boiled or mashed, and are ideal for savory bakes or hearty meals.

Sweet Plantains: As the plantain ripens, its peel turns yellow and eventually black. Ripe plantains are softer and sweeter, with almost a caramel-like flavor. Who doesn’t love a bit of a sweet side? When fried, these plantains become a popular treat known as “maduros”, with their golden-brown exterior and melt-in-your-mouth-like brown sugar sweetness. Sweet plantains can also be baked, adding natural sweetness to dishes like cakes, muffins, or scones.

Understanding the difference between savory and sweet plantains opens up a world of possibilities in the kitchen, allowing you to experiment with different textures and flavors while celebrating this beloved Latin American ingredient. Whether you want savory or sweet, adding the ingredient plantain is a way to celebrate and contribute to the ongoing story of Latin American cuisine.

Try Nica Bake & Co Plantain Scones

As we celebrate Hispanic Heritage Month, I want to encourage you to bring a bit of Nicaraguan tradition into your kitchen. Try Nica Bake & Co’s unique plantain scones. 

Head over to the website nicabakeco.com and experience the beauty of plantains in a new way, while paying homage to the rich culinary heritage that Hispanic culture has given the world. These will be available the next drop to order, don’t miss out on trying them! 

This blog entry was written by Kayla Gonzalez, contributing writer, and prima (cousin) of the business owner for Nica Bake & Co.