Appropriate Culinary Uses of Barraganete, Dominico, and Maqueño Green Plantain Varieties in Ecuadorian Gastronomy.

Abstract

Green plantain is a key ingredient in Ecuadorian cuisine, yet its use has been guided more by market availability than by technical criteria. This study aimed to determine the optimal culinary use of three green plantain varieties—barraganete, dominico, and maqueño—within traditional Ecuadorian dishes, associating them with specific cooking methods: frying, boiling, roasting, and steaming. A mixed-methods approach was applied, including literature review, surveys of 172 individuals, expert interviews, structured sensory evaluations, and an experimental cooking phase in a laboratory setting. Results indicate that barraganete is best suited for frying due to its firmness; dominico, with its creamy texture and sweetness, performs best when boiled or roasted; and maqueño, noted for its high moisture and aroma, excels in steamed preparations such as “bollo.” Sensory evaluations yielded ratings above 4.7 for flavor and texture in these matches. The study also found a general lack of technical knowledge among the population about variety-specific use, underscoring the need for culinary education. The research concludes that proper selection of green plantain variety—based on organoleptic and functional criteria—enhances the sensory quality and yield of traditional dishes, contributing to the value and standardization of Ecuadorian cuisine.