If you're trying to peel them like a banana, you're going to have a hard time.
If you attempt to peel a green plantain like a banana, much of the pith from the thick skin will be left behind. This pith does not breakdown during prolonged cooking. Green plantains contain a sticky sap as well, which can be difficult to rinse off, and can stain your clothing and fingernails. Many people, like myself, also have allergic reactions to the sap, so I prefer to minimize contact with my skin while prepping the plaintains.
To peel a green plantain, I first trim the ends before cutting it down to a more manageable size, about three to four inches in length. I next turn each piece upright and slice off the skin with a chef’s knife, much like you would prepare an orange for. Once all the pith is removed, I cut the peeled plantain into rounds, planks, or even home fries.
The plantain pieces are now ready to go wherever you want to take them, whether you plan to put them in a traditional
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