While frolicking around in alt.food.vegan, Richard Hertz of Road
Runner - Texas said:

>Those are plantains. They're more starchy than bananas; they won't
>sweeten as they ripen, but they shouldn't be used while dark green. Wait
>until they turn yellow, then slice through the peel lengthwise on 2-3
>sides. Cut the plaintains into about 1/2" slices and fry until browned.
>You can oven-fry them by coating the slices with a little oil and baking
>at medium-high heat until browned. They can also be cooked in curries or
>other dishes like you'd use potatoes.

Thanks. Knowing what they're called also helps me search for more
recipes, should I need, and/or want to.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
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"NTTNMESWT?" Till (afdaniain)