Plantains

Have you ever possessed a cookbook that's occupied a lot of time in your mind, but not so much in your kitchen? I spent hours reading the recipes in The Brazilian Kitchen by Leticia Moreinos Schwartz, but it was nearly a year before I finally got around to making them.

It took some patience researching ingredients such as dendê oil and locating the most reliable and affordable places to buy them online. But ultimately, my efforts paid off, because there's nothing more rewarding than getting acquainted with unfamiliar cuisines.

This traditional stew is a staple in Brazil's Bahia, a northeastern coastal state that's heavily influenced by African and European cultures. Moqueca is typically made with seafood, but this milder version has plantains and chicken that's been slow-simmered until it's fall-off-the-bone tender. Don't be afraid of Bahia's most comforting dish; continue reading for the recipe.

When your palate needs a breather from Winter squash and root vegetables, consider another starchy fruit that's available year-round: plantains. Plantains belong to the banana family but tend to be firmer, starchier, and less sweet than the "dessert" bananas that we're used to.

These potato-like fruits are a fixture in South and Central America, as well as other tropical areas. They are longer, thicker, and more bland in flavor compared to the standard sweet banana — and, unlike dessert bananas, plantains must be cooked before they are consumed.

At their green and yellow stages, plantains are often used in savory dishes and frying, baking, and boiling are only a few of the ways in which they may be prepared. The fruits are also utilized at their ripest color, black, when they are used in sweeter dishes.

Plantain lovers: what are your favorite ways to incorporate the fruit into your cooking?