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Golden, naturally sweet, and irresistibly versatile, Yellow Plantain — known as Paka Kela in Hindi and Pazha Vazhakkai in Tamil — is a ripe plantain beloved across African, Caribbean, Latin American, and South Indian cuisines. Softer and sweeter than green ash plantain, yellow plantain caramelises beautifully when fried and adds a rich, natural sweetness to both savoury and sweet dishes. Browse our full range in Everyday Vegetables or explore all our fresh produce in Fresh Foods.
For classic Fried Sweet Plantain (Kelewele or Dodo), slice diagonally and pan-fry in oil until golden and caramelised — a beloved West African and Caribbean side dish. Yellow plantain is also excellent baked whole until the skin blackens and the flesh turns jammy, grilled as a side to jerk dishes, or mashed into Plantain Fufu. In South Indian cooking, ripe plantain is used in Pazham Pori (banana fritters) — dipped in a spiced batter and deep-fried until crispy and golden.
Store yellow plantain at room temperature for up to 5 days. Refrigerate to slow further ripening — the peel may darken but the fruit remains perfectly good. For longer storage, peel, slice, and freeze — use directly from frozen in frying or baking.
Q: How do yellow plantains differ from bananas?
A: Plantains are larger, starchier, and always cooked before eating. Yellow plantains are ripe and sweet, but unlike bananas they are best enjoyed fried, baked, or grilled rather than eaten raw.
Q: Can I use yellow plantains in sweet dishes?
A: Yes — ripe yellow plantains are naturally sweet and work beautifully in fritters, desserts, casseroles, and as a caramelised side dish. The riper and blacker the skin, the sweeter the flesh.
Q: What is the difference between yellow and green plantain?
A: Green (ash) plantain is unripe, starchy, and used in savoury dishes like chips and curries. Yellow plantain is ripe, sweeter, and softer — ideal for frying, baking, and sweet preparations.
