Starchy, sweet, mushy, or crunchy: plantains are a staple of the Ecuadorian diet and one of the things I'll miss most in Ecuador. For the uninitiated, a glossary - abbreviated - of plantains.
- Chifles - shaved, fried plantain chips. Good with ceviche.
- Patacones - flattened but still thick, fried plantain disks. Eat them with sauce, with cheese, pile food on top, etc.
- Maduro - very ripe plantain. Baked or fried and served with rice and beans.
- Verde - under ripe, firm, starchy plantain. Used for tortillas, empanadas, bolon, corviche, and breading on fried meats. (deserves a subcategory all its own)
- Guineo - what we call "banana"