​​Adejoké Bakare’s secret ingredient: plantain

Mashed, boiled, baked, fried or as an ice-cream: nothing is more versatile, says the Chishuru chef

There’s a saying that goes, “If you don’t like plantain, there must be something wrong with you.” Plantain is a staple in the African and Latin American communities. It’s so versatile, it can either be very savoury or you can use it in sweet dishes; it depends on the stage of ripeness. When it’s green, use it as you would any root vegetable. It can be mashed, boiled or baked, and it will be open to added flavours.