Yams at Brixton Market
Colin Ford, March 04, GNU FDL
Plantain - how do I know when its ripe or over-ripe?
Well here's a photograph that may help -
The one on the right is obviously the green one, they make fabulous alternatives to crisps when sliced and fried.
The one on the left is just changing to over-ripe. Even when the skin is completely black the flesh is perfect for tatale. Some say this is when plantain is at its best.
The middle yellow ones are the ones I like to skin, slice in half long-ways and then grill.
To peel a plantain simply cut off the ends, slit one side of the skin the full length then peel it open like taking off an overcoat.
Yam – which type do I buy?
There are so many different types and different names for the same types. I like white yam, in Ghana we call it Puna.
Often you don’t need a whole yam and many smaller shops will oblige by selling you a piece. If you do buy a whole one ask the shopkeeper to slice of the ends to make sure there’s no bad bits visible. You should see almost pure white. If you see lots of dark bits in the white choose a different one.
