The act of accelerating the maturation process of plantains, typically green and unripe, to achieve a desired level of sweetness and softness suitable for consumption or culinary application. For instance, employing techniques to transform a firm, starchy plantain into one that is soft, yellow, and sweet within a condensed timeframe.
Expediting this process is beneficial for immediate use in recipes, minimizing food waste by rescuing plantains that would otherwise spoil, and allows for greater control over the plantain’s texture and flavor profile. Historically, various methods have been employed, reflecting regional customs and available resources, to facilitate the consumption of this staple food at optimal ripeness.
