One ingredient five ways: Plantain

While fried plantains are a traditional treat in different parts of the world, this starchy and unsweet variety of banana can be made in many other ways.
Plantain Dessert
Take three ripe plantains, peel, and cut in half, lengthwise making four pieces from each fruit. Wash in cold water. Put foil in a cooking pan, place in the fruit, cut side up, and put in 2 cups of coconut milk. Bring to boil and reduce heat to simmer. Add 1 1/2 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon cardamom. When done, the milk will thicken and turn brownish. Serve warm or cold.
Grilled Plantain
Take four green plantains and sprinkle with pepper, and grill until tender over a charcoal fire. Alternatively you may broil them for 6-8 minutes. Serve hot.
Fried Plantain
Heat 1/2 cup oil in frying pan over medium heat. Peel 4-5 green plantains and cut 1/4 inch slices. Place in frying pan and cook each side until golden. Drain the oil in a paper towel and press to make it flat. Dip into salt water, drain the water well and fry again till crispy. Can be had with fish, meats, soups, or eggs.
Bake Plantain Cake
Preheat oven to 215 degree C. In a blender pour 1/2 cup orange juice, add three bananas sliced and two sliced plantains. Once pureed, add 1/2 cup sugar, 1/4 teaspoon nutmeg, and 1 teaspoon cinnamon. Add 500g of pecan chips to the batter. Place the batter in a cake pan and bake for 30 minutes or until plantain is done.
Plantain Stew
Take 3 ripe plantains and slice after peeling off the skin. Cut into 8-10 slices. Heat 2 tablespoons of oil and then fry the slices until brown or golden brown. Set aside in a covered dish. Separately take 2-3 tablespoons of oil, add 1/2 cup chopped onions, 2 large chopped tomatoes, salt to taste, 1 teaspoon curry powder or nutmeg powder, and 1 cup shredded chicken or beef. Cook for 15 minutes. Pour over plantain and serve with green vegetables. -lifestyle@timesofoman.com