For many, the first look or mention of vudi has people in fits of laughter as the endless jokes about its supposed resemblance to the male reproductive organ seems to bring out the cheekiest comments from both men and women.
Yes, they’ve an inherently comical shape, but plantains are no laughing stock on the flavour and health front. This tropical banana is possibly one of the most travelled fruits as it can be found in South East Asia, the South Pacific, Africa and South America, yet in Fiji, it’s use and appreciation is limited to only a handful of recipes. Technically a fruit, the plantain is enjoyed in both savoury and sweet dishes, and today we explore its use in African, Mexican and Portuguese cuisines as a way to enjoy more of this abundant and cheap local produce.
Globetrotting vudi
The long and tortuous history of plantain can be traced to as early as 500 BCE, making it more than 2000 years old. It is of South East Asian origin, most probably in Malaysia and Indonesia like many of Fiji’s fruits including coconut. At about 327 BCE, the Macedonian King, Alexander the Great, during his world conquest, came in contact with this fruit and introduced it into Europe. Plantain then found its way into Madagascar from Malaysia and India through trading Asian merchants and by Arabs during the Trans-Saharan trade boom. The plantain and banana trade, along with yam and other food crops, became a very important factor in the wealth, prosperity and rapid expansion of the Bantu Kingdom of central and southern Africa around 1500 AD.
Today the plantain is still a major and popular staple meal across Uganda and the rest of the former Bantu region. The history of banana and plantain in the Caribbean has been traced to the activities of a Portuguese Franciscan Monk, who introduced it to the Caribbean island of Santo Domingo in the 1516, having himself come in contact with this fruit in the Canary islands, brought there by his compatriots about a hundred years earlier.
Today, plantain is popular and eaten boiled or baked or fried or mashed in many parts of the world today including Florida, Spain, Mexico, Portugal, Japan, Malaysia, Egypt, Nigeria, Ghana, Brazil and of course, the South Pacific.
Many ways to cook it
Although Fijian cuisine has limited recipes for vudi, in other parts of the world it is enjoyed in many different ways with each cooking method offering a unique experience. Green boiled plantains can be mashed and served in dishes like Mofongo, a traditional dish made of mashed vudi and bacon from Puerto Rico, or flattened and fried to make a toston; delicious with a dash of sea salt and often served with cheese, guacamole or a protein as an appetiSer. However, when ripe, plantains offer a whole other experience. Ripe plantains naturally carameliSe when fried or baked.
They taste naturally sweet and are traditionally served whole or in slices. Although you can probably count on one hand how many recipes use ripe vudi, they are becoming popular in mainstream menus across the United States, in part thanks to celebrity chefs like Rachel Ray, Bobbie Flay, and Martha Stewart, all of whom have offered recipes with this versatile fruit.
Many ways to eat it
Vudi is most commonly used in desserts like the Fijian vudi vakasoso (poached in coconut milk) or as a token local alternative to potato, but there is so much more to the plantains flavor and texture. What is interesting is that as you mash it, the fruit changes in texture and becomes pliable but not sticky; making it perfect to turn into any shape. When moulded into an arancini ball (see recipe), you can stuff it with a meat, seafood or vegetarian filling. When you bite into it, it is mellow and all the beautiful flavours compliment each other.
The first flavour is the mellow sweet plantain then you get a punch of smoky bacon flavour, beautiful roasted garlic and then to lighten things up fresh coriander. Roll them into balls with Indian spices and they make a delicious vegan meatball that is great in any curry sauce.
“Banan peze” (from the French word “Banane pesée” which means “pressed banana”) is the Creole name for the fried plantains dish and commonly known as “tostones” or “pantacones” in many Latin American and Caribbean countries. The vudi is sliced into wheels, then fried, squashed, and refried again and commonly served with a spicy tomato sauce.
These make a great tropical alternative to potato wedges with their subtle banana sweetness perfect to eat with most savoury proteins but especially bacon or other smoked meats or fish.
Health benefits of unripened plantains
The plantain has many of the same nutritional benefits of the banana, and in its raw state is fat-free, cholesterol-free, and high in potassium, vitamin A and vitamin C. However, unripe plantain is embedded with many nutritional benefits. If it is cooked with fish, vegetables and a sprinkle of oil, it offers a truly balanced diet consisting of carbohydrates, proteins lipids, vitamins and minerals as just a meal at a goal.
The fibre content is believed to reduce cholesterol level, which reduces the risk of developing any heart disease.
It is extremely low in fat and salt. The presence of potassium in an unripe plantain is said to prevent heart attacks and hypertension, by controlling the heart rate and blood pressure. The presence of serotonin, aids and improves blood flow. Plantains contain vitamin B6, which helps in the production of red blood cells and Vitamin B6 which helps to cure inflammation of the nerves.
Due to the low carbohydrate content, it can served as a diet for the control of weight and for people with diabetes. It contains vitamin A for good eye sight and vision, and calcium which helps to prevent disease in bones and joints. such as osteoporosis. The presence of vitamin B6 and C makes unripe plantain good for skin complexion, builds immunity against disease and helps to eliminate free radicals.
So finally, the jokes about vudi looking like the male appendage may not be so silly after all, as it is also believed to also enhance libido and sexual drive. Wow, who knew! * Lance Seeto is culinary ambassador for Fiji Airways and “Fiji Grown” campaign, television personality and honorary culinary advisor to the Fiji Olympic and Rugby Sevens teams.
* Lance Seeto is culinary ambassador for Fiji Airways and “Fiji Grown” campaign, television host of “Taste of Paradise” and honorary culinary adviser to the Fiji Olympic Committee.