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Food Files: Fried Ripe Plantains & Roasted Kabocha

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“When you rise in the morning, give thanks for the light, for your life, for your strength. Give thanks for your food and for the joy of living. If you see no reason to give thanks, the fault lies in yourself.” Tecumseh

Food Files: Fried Ripe Plantains & Roasted Kabocha

Food Files: Fried Ripe Plantains & Roasted Kabocha


Food Files: Fried Ripe Plantains & Roasted Kabocha

Food Files: Fried Ripe Plantains & Roasted Kabocha

What is a Plantain? It is a member of the banana cultivar and while we classify it as a fruit, it is often eaten like a vegetable. The texture of plantain is sticky and starchy and it can be prepared when it is green, yellow, or dark brown. Some folks like to wait till the skin is black and the fruit is mushy before they eat it but, to me, that is the same as eating rotted food. So no thank you!  Often, when people think of ripe fried plantains, they imagine they are/taste like fried bananas. They are not and they don’t; real plantains have a different texture and size and can be prepared in many ways.  Whenever I look at fried plantains on the internet, I wonder why some look so nasty and soggy. Some folks think they are typically soggy, greasy, and unattractive when fried and they don’t have to be. To enjoy sweet fried plantains, it is best to use firm, yellow plantains or mustard yellow ones with a tinge of brown.

Once a plantain ripens to a shade of yellow, it sweetens and can be enjoyed roasted, fried, or boiled and you can get creative with your dish. To enjoy this popular dish, loved by kids in African, Latin American, Caribbean, and Asian countries, I prefer it in a purist fashion so the flavor isn’t overwhelmed by sweeteners and heavy seasonings. The key is to pick your plantains ripe and firm not mushy.  When I shop for plantains, I never buy blackened ones. Why? Because those are overly ripe and on their way out.  I buy the yellow and mustard-colored plantains and put them in the fridge to retard the ripening process.  That way, when I fry them up, they are sweet, firm, and aesthetically appealing to the eyes …. and definitely NOT greasy. Follow the simple recipe below:


Recipe: Fried Ripe Plantains

1-2 large yellow/mustard yellow plantains
Large plate spread with a paper towel to soak up any extra oil.
You can also use a sieve and place it on the plate to catch any oil dripping.

1/4 tsp finely ground salt
1/4 cup oil – Groundnut oil, Corn oil, and Canola/Argan oil are best

To peel the plantains, cut the ends off and make an incision lengthwise on the plantain with a sharp knife. Peel the skin off. Holding the fruit firmly in one hand or resting on a chopping board, slice the plantain into 1-inch slanted (see above) or round pieces. Place the sliced pieces in a mixing bowl and sprinkle them with salt. Make sure the salt is spread evenly and mix by hand or with a spoon as needed. Set the bowl aside.
In a large frying pan, add the oil, set the stove temperature to medium heat, and wait for the oil to warm up a little. Test the oil with a drop of water to see if it sizzles; make sure it is warm, NOT hot. Add the plantain slices and fry each side, turning them over with a fork when they are golden brown. Turn the heat to low or off and Scoop them out as soon as they turn golden brown. Place the plantains on the paper towel on a large plate or in a sieve to absorb any extra oil, and serve hot as a side dish with rice and beans and a tomato-based sauce, with any other entree, as a complement to an omelet or simply enjoy them on their own. Two large plantains can serve 4.

Roasted Kabocha Recipe below!

More Below

“When one has tasted it he knows what the angels eat.” Mark Twain

Food Files: Fried Ripe Plantains & Roasted Kabocha

Food Files: Fried Ripe Plantains & Roasted Kabocha


Food Files: Fried Ripe Plantains & Roasted Kabocha

Food Files: Fried Ripe Plantains & Roasted Kabocha

When some folks see Kabocha, they think it will taste like your run-of-the-mill squash, but it doesn’t. Kabocha has a very sweet taste and a moister,  fluffier sweet potato texture with hints of chestnuts.  It is rich in nutrients and makes a delicious addition to your roasted winter root vegetable dish. It is a winter squash cultivar and is specifically known as the Japanese pumpkin/squash of the extensive Cucurbita maxima variety. It is typically round with a deep green exterior which has little bearing on its ripeness. Some have color striations and you can cut through the thick outer skin with a big knife and then let it ripen a bit longer in your vegetable basket or fridge.

What I also love about Kabocha is that the flavor hits your palate with such force that it fills your head with deliciousness in a way you’d never expected from such an innocuous-looking squash/pumpkin. Our favorite way of eating it at home is to roast it by itself or cut it into smaller chunks and roast it with other root vegetables. It can be paired with a fish or any protein dish, made into a delectable creamy soup, or tossed with salad greens. Whichever way you choose eat it, make sure you let it cook through so that a fork can pierce right through the flesh to the bottom.  Buon Appetito! Follow the simple recipe below:


Recipe: Roasted Kabocha
1 large Kabocha Japanese pumpkin

Chopping board
Sturdy, sharp knife.
Roast pan and parchment paper or foil
cooking brush
small mixing bow
Oven at 375

1/4 tsp The Mediterranean gourmet Ras-el-Hanout Moroccan spice blend (a high-quality spice blend of rosebuds, coriander, cinnamon, fennel, and other spices)
1/4 tsp smoked hot paprika
1/4 tsp rosemary garlic seasoning
1/4 tsp coarsely ground salt
2 Tbs oil – Olive oil or Canola/Argan oil

Wash and dry the Kabocha squash. Use a sharp knife to cut it in half. Scoop out the seeds and veins. Cut into smaller quarter pieces and set aside. In a small mixing bowl, add all the seasonings, and using the food brush, mix and blend the seasonings well with the oil. Spread the Kabocha pieces on a baking tray covered with parchment paper or foil. Using the brush, brush generous amounts of the seasoning mixed with oil on each piece, making sure that each piece gets some seasoning. Cover the top with foil. Place in oven and bake/roast at 375 for 15 minutes. Remove foil and bake for another 5 minutes or until a fork pierces through the meat of the squash. Remove from oven and serve hot with an entree of your choice. Enjoy! I love both of the food items I shared and I hope you will try out the recipes and share your feedback with me. One Kabocha pumpkin can serve up to 6 people. Enjoy!


Share Not
When I go out to dinner,
I do not want to share.
I don’t care what is on your plate;
I don’t want to compare.

I scan the menu up and down
And then make my selection.
When it arrives, it’s meant for me
And not for your inspection.

“You want to taste my fish?” I’m asked.
Some people never learn;
For then the expectation is
To taste mine in return.

And so the answer’s always No!
Yet comments never cease.
“Your fries look really good!” They are,
So let me eat in peace!

Each morsel on my dish is mine
And I intend to finish.
Perhaps my attitude will make
Your thoughts of me diminish.

I’m sorry if that is the case –
Dessert I’ll split just fine;
But when the meal’s delivered –
You eat yours and I’ll eat mine!
Copyright © ilene bauer |

Have a Happy, Healthy 2017!


Positive Motivation Tip: Food is a great way to build our bodies and our memories.

PHOTO CREDITS/ATTRIBUTIONS: All Photos –   via Wikipedia, and/or Pixabay

Until Next Time…
Ask. Believe. Receive. ©
Elizabeth Obih-Frank
Mirth and Motivation
Positive Kismet













80 Comments leave one →
  1. momknowsbest15 permalink
    10/03/2017 9:45 pm

    i have some plantains in my freezer. I need to cook them like this.

  2. Hunter S. Jones permalink
    11/03/2017 5:34 am

    Thank you for pointing out the difference between a plantain and a banana. You’ve given us some yummy tips and fab words of wisdom. Thanks so much!

  3. Sarah Bailey permalink
    11/03/2017 5:53 am

    This fried Ripe Plantains & Roasted Kabocha really taste good. It’s mouth watering sweet taste comes naturally. The “Share Not” poem was so funny yet had a true impact on us.

  4. Stargazer Writes permalink
    11/03/2017 7:01 am

    We have plantains in my country, it’s called Saba. I think we also call them bananas too. I love them especially coated with flour and then fried! <3

  5. Author Brandi Kennedy permalink
    11/03/2017 7:18 am

    The poem you shared totally made me laugh out loud! I have friends who do that sort of thing, and it drives me crazy. The only person who can get away with meal-swapping with me is my cousin – sometimes when we go out, we’ll order different things on purpose, planning to swap half right from the get-go.

  6. Jennifer Parker-Gilbert permalink
    11/03/2017 7:21 am

    I love fried plantains! I tried them for the first time last summer on vacation and they are delicious. My in-laws like to share food when we go out to eat. I’ve always found this a little, odd. Your “Share Not” poem hits the nail on the head for me!

  7. Shelah permalink
    11/03/2017 7:40 am

    What beautiful photos. You are so right, plantains are very delicious and very different from bananas. I have not tried kabocha. I am looking forward to checking out your recipes.

  8. Chiara Lisbeth de Lisi permalink
    11/03/2017 7:45 am

    I never ate plantains or kabocha, but they look seriously delicious! I have to try them. I’m vegan,so I’m always curious about this kind of foods!

  9. Donna Ashworth permalink
    11/03/2017 7:56 am

    I am such a let’s share kind of diner!! I want to try EVERYTHING! Ha, my husband likes to order and stick with his own. x

  10. Kelly (@KickingWKelly) permalink
    11/03/2017 8:31 am

    I love food but have never had plantains. And until now, I had not heard of kabocha. Now I want to try both!

  11. 2014ritchie permalink
    11/03/2017 10:32 am

    I love fried plantains and am a big fan of experimenting with different squash types. I will have to see if I can find seeds for this one. I wonder how they compare in carbs to sweet potatoes.

  12. eazynazy permalink
    11/03/2017 12:35 pm

    Never heard about this dish before, It looks so mouth watering

  13. Azlin Bloor permalink
    11/03/2017 1:20 pm

    I adore plantains, they are a particular weakness of mine. Kabucha, I can take or leave though. But this combination sounds awesome!

  14. Mandi permalink
    11/03/2017 2:45 pm

    Ive never heard of this food before. I’ll admit I’m not a great cook and am trying to brush up my skills since I’m not mom now.

  15. Amber permalink
    11/03/2017 7:10 pm

    I’m pretty sure I’d enjoy all of this. I’ve never tried it, but it sounds and looks amazing.

  16. Dawn McAlexander permalink
    11/03/2017 6:43 pm

    I tried fried plantains for the first time when I was in Cuba. I thought they were pretty good. I am not against eating them again.

  17. janineladdaran permalink
    11/03/2017 11:56 pm

    Interesting content! To be honest, this is the first time I heard of this kind of food and I was able to learn a lot because of this post. I especially love the poem at the end.


  18. Czjai Reyes-Ocampo permalink
    12/03/2017 4:19 am

    I love fried plantains! We call them bananacue here in the Philippines as they are often served in bamboo skewers. They’re one of the most common street food here. 🙂

  19. annalisanuttall permalink
    12/03/2017 9:19 am

    I don’t think we have this over here in the UK – or at least I never seen it before. Thank you for interesting blog post. xx

  20. Danielle Isom (@ImMakingTime) permalink
    12/03/2017 9:39 am

    We recently ate a Colombian restaurant and the fried plantains were one of my favs. I’ve been wanting to go back ever since.

  21. katnapped permalink
    12/03/2017 7:09 am

    I’ve NEVER heard of kabocha! I had to look it up, ha 😄 It all look amazing though.
    Katja xxx

  22. ilive4travel permalink
    12/03/2017 1:39 pm

    I love plantain, I got used to having it with every meal when I lived in Colombia. Kabocha though I have never heard of but I would certainly like to try your fried plantain recipe.

  23. Leah permalink
    12/03/2017 3:40 pm

    I am not sure about plantains as I don’t much like bananas but the Kabocha sounds yummy. We don’t really get these in Australia though unless you go to a speciality fruit shop.. I need to do some more travelling so I can try all these wonderful foods.

  24. Nati permalink
    12/03/2017 4:15 pm

    I have learnt a lot about two vegetables I didn’t know! Both of the sound delicious ingredients and although I am not very good cook, I would really like to try your recipes!

  25. kemomilo permalink
    12/03/2017 5:03 pm

    That looks so good even though I haven’t had either before.

  26. natalielovesbeauty permalink
    12/03/2017 5:48 pm

    I love eating plantains, although I always buy them ready to eat as a snack. I need to try making them with your recipe.

  27. fromjesstoyouservices permalink
    12/03/2017 5:56 pm

    Those look very good! Thanks for the recipes!

  28. Cynthia Nicoletti permalink
    12/03/2017 6:38 pm

    I never tried Roasted Kabocha or Plantains. I am going to try your recipe. It looks and sounds delicious.

  29. duffelbagspouse permalink
    12/03/2017 8:55 pm

    So true, we need to be grateful for what we have. And not always put so much emphasis on what we don’t. I rise every morning and give thanks in my own special way.

  30. Krysten permalink
    12/03/2017 10:22 pm

    I love fried plantains, but I have never tried to make them before! I am going to have to use your recipe to make it. I have never eaten Kabocha before. When I googled it, I thought of a regular squash like you said. I will have to venture out and try something new.

  31. Hali @daytodayMOMents permalink
    13/03/2017 1:28 am

    Love me some sweet plantains, it will be for dinner tomorrow for sure. 🙂

  32. webgal147 permalink
    13/03/2017 5:28 am

    I have never heard of either plantain or kabocha it looks really yummy though. I will definitely have to try it out soon. Thank you for the recipe.

  33. Alfonzowords permalink
    13/03/2017 6:23 am

    Se manifique! What a mouth watering and exotic looking recipe.

  34. Fred permalink
    13/03/2017 6:42 am

    I am pretty sure these snacks taste good. I like squash chips, and this cabocha certainly looks like that. Plantain is unsweetened banana, right?

  35. Baskets Life Travel permalink
    13/03/2017 7:16 am

    I love plantains, but I have never tried this squash. It is very interesting that you say it has a sweet taste. Is it similar to sweet potatoes? It looks good we will have to find some and try it.

  36. colleen patricia wool permalink
    13/03/2017 9:39 am

    Thanks for the recipe. It looks awesome. My granddaughter loves plantains, so i will be trying this.

  37. Cameron permalink
    13/03/2017 10:39 am

    All of this looks delicious! I should try it!

  38. Tina Gleisner permalink
    13/03/2017 12:02 pm

    Loved your poem although I’ll be honest, when everyone is eating something different I do like to share as maybe I’ll find something new like … plantains, to try next.

  39. adriana permalink
    13/03/2017 3:18 pm

    I have never heard of kabocha! It sounds pretty delicious though! Plantains are super delicious so I’ll definitely have to try this out sometime. Can’t wait to see how it turns out!!

  40. agentizerozerosetter permalink
    13/03/2017 2:14 pm

    These recipes seems so yummy!
    I’m vegan and for me they are Just perfect, will try them for sure!

  41. Jules permalink
    13/03/2017 2:19 pm

    Loved learning about plantains and kobacha! And those recipes look seriously delicious, I’m going to give them a try.

  42. emmaeatsandexplores permalink
    13/03/2017 2:53 pm

    I’ve never tried Kabocha or Plantain. I’ve not even seen Kabocha but we do have plantains in some of the smaller speciality food stores so I should give them a go sometime!

  43. jennifer L permalink
    13/03/2017 3:59 pm

    I’m from Central america so we are definitely plantain lovers. These look so good that now I want a plate of them!

  44. The Trophy WifeStyle permalink
    13/03/2017 4:58 pm

    Oooo how yummy!!! I just love plantains! So need to give this a try!

  45. Wanderlust Vegans permalink
    13/03/2017 7:03 pm

    Mmm, this looks delicious! If I ever come across these vegetables, I may give this a try!

  46. Leigh Anne permalink
    13/03/2017 8:21 pm

    I do not venture much out of my comfort zone with foods. Sadly, I have never had a plantain. This recipe sounds delicious though.

  47. Roads and Pages permalink
    14/03/2017 4:03 am

    I love bananas. Most especially the banana cue. We also have here jackfruit sandwiched by a banana.Those are delicious and nutritious fruits.

  48. franckxethee permalink
    14/03/2017 2:05 am

    Plantain looks like a delicious fruit. It can go with different colors and level of ripeness.

  49. Jazz (@JazzOnTheRun) permalink
    14/03/2017 6:08 am

    Yes, yes and yes!! I love coming across recipes that I can use. I’ve always loved plantains but never made them myself so I’m excited to try this and the other recipes soon!

  50. Peachy @ The Peach Kitchen permalink
    14/03/2017 3:51 am

    I love fried ripe plantains! It goes so well as a side dish with rice and spiced ground beef,

  51. GiGi Eats Celebrities permalink
    14/03/2017 6:25 am

    Roasted Kabocha squash is so so so good and I haven’t done it in a long while, which needs to be changed ASAP!

  52. tsosmmn permalink
    14/03/2017 9:54 am

    I have tried fried plantains before – I didn’t really care for them but I also didn’t do anything special with them.

  53. Fatima Torres at MTME permalink
    14/03/2017 1:38 pm

    I’ve always loved sweet plantains. This sounds like a great combination to try.

  54. Robin rue permalink
    14/03/2017 5:05 pm

    I have never had a plantaine before, but this sounds absolutely amazing. I can’t wait to try your recipe.

  55. Ave Hla permalink
    14/03/2017 2:10 pm

    I have never tried plantains before but I have heard that fried plantains are really delicious! Have to see if I find them in our local shops and give them a try! Thanks for sharing great recipes!

  56. Yona Williams permalink
    14/03/2017 3:57 pm

    I’ve had fried plantains before and I really liked them. What I haven’t done is make them myself…I would like to do that now.

  57. Ana De-Jesus permalink
    15/03/2017 8:53 am

    What a fantastic recipe! Plantains are delicious but I have never tried Kabocha before. It sounds amazing x

  58. Author Brandi Kennedy permalink
    15/03/2017 11:00 am

    I have never had plantains before because I always thought they gross – slimy. it’s nice to know there’s a way to make them where they won’t be like that – maybe I’ll try them!

  59. Michelle Waller permalink
    15/03/2017 7:27 pm

    I have always wondered what the best way to cook a plantain was, and this sounds delicious. I am going to have to give it a try tomorrow!

  60. Leo T. Ly permalink
    15/03/2017 9:29 pm

    Thanks for the recipe. I’ve always been fascinated with plantains, but I don’t really know how to prepare it now how to select the freshest bunch. I am not a huge fan of fried stuff, but roasted plantain is a good start for me.

  61. Iza (@IzaAbao) permalink
    15/03/2017 10:10 pm

    I have eaten fried plantains but our local Philippine banana called ‘saba’ taste better. We can fry, grill, boil, mix them with some of our local cuisines too and much more. When I was working overseas, it was tricky to select plantains at the supermarket. Our local squash looks like the Kabocha on your photos. We call it ‘kalabasa’. I stir-fry them with other vegetables most of the time and you can also add our ‘kalabasa’ to chicken soups. It tastes really delicious.

  62. The Editor permalink
    16/03/2017 2:25 am

    Oh my I love plantains! My Mom who is a certified thrifty Mom, used to prepared various plantain snacks for us for our school. Because she believes that plantain is better than bread. Love it!


  63. dearlydainty permalink
    16/03/2017 5:53 am

    Oh yummmm! I love fried plaintains! I like substituting them when it comes to some rice dishes! Really hearty and delicious !

  64. Richard_eCoursesXYZ (@Richard_eCourse) permalink
    16/03/2017 10:29 am

    I recently tried the fried plantains but fried in butter and it tasted great. It was the first time I tried it and was pleasantly surprised by the flavor.

  65. radhika17 permalink
    16/03/2017 1:27 pm

    It looks delicious and it’s certainly easy to make. I’ll give it a try!

  66. shubhadabhide permalink
    17/03/2017 7:18 pm

    Wow, this looks like one yummy snack! My grandmas used to make something like this from bananas. Reminded me of that after reading this post. Thanks for the recipes.

  67. delainemyles permalink
    19/03/2017 6:51 am

    I love plantains, well my love has grown because I didn’t as much when I was younger. This meal looks really yummy. I would love to try.

  68. den permalink
    20/03/2017 2:28 am

    Yummy! I love fried ripe plantains. I used to crave for it when I was pregnant all the time.

  69. Tiffany Yong permalink
    20/03/2017 7:22 am

    I didn’t know there’s another name for “banana” and “pumpkin”. But I have tried the above dishes that you’ve recommended, they are indeed delicious.

  70. Ashlea permalink
    20/03/2017 5:46 pm

    I have always wanted to try plaintains and am trying different squash.

  71. Alyssa permalink
    23/03/2017 3:22 am

    We make the same dish as your fried ripe plantains but we call it a different name lol. Haven’t tried the roasted kabocha though! Looks delicious!

  72. The Editor permalink
    23/03/2017 8:48 pm

    Here in the Philippines, we just plainly call it as bananas, and we have lots of innovative ways to cook and eat those delicious fruits. No wonder we sometimes racially inappropriately called as “brown monkeys” but whatever, we love bananas. Its good for the body!


  73. Jessica Taylor permalink
    01/04/2017 4:34 pm

    This looks nice! i need to try it!

  74. Mhaan (@momyrockinstyle) permalink
    03/04/2017 9:42 pm

    Oh! That’s what they are called. My mom always prepares that during breakfast. One of my favorites!

  75. Sauumye Chauhan permalink
    04/04/2017 2:20 pm

    That is such a cool recipe !!! Will surely check it out!!

  76. mumwrites (@vixquips) permalink
    05/04/2017 1:55 pm

    Fried plantain is one of my most favorite snack and desserts. Am actually preparing some this week as I just got a bunch of plantains from the grocers. We have a local version of this cooked in red sugar, which we call bananaque. It is also a favorite! I have never heard of kabocha before, though, but I am guessing I will equally love it.

  77. Queen Thrifty permalink
    17/04/2017 3:21 am

    Omg these tastetaste amazing when prepared properly or to ones liking. My husband loves them and will often order then an an appetizer when offered on the menu.

  78. shelahmoss permalink
    17/04/2017 6:20 am

    I have had fried plantains and love them but I haven’t had kabocha squash. It looks delicious. I love your Share Not poem. I feel that way about my fries.

  79. Joanna permalink
    19/10/2019 11:49 pm

    Every time I travel to an exotic location I eat fried plantains, which are not common in my country. I love them, they taste so sweet and I could eat them every day.

  80. aisasami permalink
    08/07/2021 12:29 am

    I love eating Kabocha, but it is the only pumpkin here in Japan. I have to try this recipe in the fall when kabocha is widly available.

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