About four years ago, I tried plantains for the first time. My Cameroonian mother-in-law served it to me, and let’s just say, I haven’t looked back since. If it’s on the menu, I’m ordering it.
When I plan my meals for the month, plantain is a side dish that I include in my menu whenever it makes sense. I love the sweet, caramelized kind best, especially with crema and queso fresco. It’s easily one of my top comfort foods.
When I saw that World Plantain Day was approaching on June 5, it made me wonder if plantain wine exists. Of course, I’d already enjoyed the fruit boiled, fried, and even in Pastelón. But my curiosity sent me down a rabbit hole of videos until I landed on one that looked promising enough to try.
I grabbed a few overripe plantains, followed Chef Benedict Ngozi’s recipe step by step, and crossed my fingers in hopes of success. Ahead, learn about my experience.
The Process
First things first, the wine process took me about three days. Day one was all about prep. I peeled my ripe plantains, rinsed them, sliced them, and placed them in a bowl of water. It didn’t look like much at first, just some plantains soaking in a bowl. But I knew this was what had to be done because Chef Ngozi said so, and I trusted the process.
Like any good DIY winemaker who has no clue what’s happening, I covered it, gave it a hopeful side-eye, and left it alone for three days. By day three, things got a little interesting while I was watching Pop The Balloon Or Find Love with my husband. Out of nowhere, we heard a loud pop, which led me to joke that there might be a ghost in the house. In reality, it was just my amateur skills at play. I hadn’t realized the fermentation process was in full swing. (And yes, the lid popped off the bowl.)
Given that enough time had passed, I used my cheesecloth to separate the wine from the plantain pieces properly and transferred the liquid to a glass bottle. Even at this point, I won’t lie to you—I still was not 100% confident that this simple process actually made wine. But, could you blame me? If someone told me I could make wine at home with just plantains, water, and patience, I wouldn’t have believed them.
My Thoughts About The Taste
That said, it was finally time for the taste test.
The good news is that I created plantain wine. The fermentation worked, and the plantain aroma was strong. However, I didn’t love it as much as I thought I would. I expected to be hit with the sweetness I’d grown to love in plantains. Instead, I was met with a sour taste that I didn’t quite enjoy.
Still, I’m glad I tried it. There’s something exciting about taking a food you love and experimenting with it in a new way—even if it doesn’t meet your expectations. It didn’t win me over this time, but I’m not ruling out giving it another shot. You know what they say: third time’s the charm.
Despite my attempt, plantains still reign supreme in my world. And if you’ve ever loved a food enough to wonder what else it could become, I say go for it. Try the recipe, trust the process, and don’t be afraid to play with your food. You might just surprise yourself (and your taste buds).
Editor’s Note: This story has been edited and condensed for clarity.
By BrownStyle Magazine in Special Editions
72 pages, published 1/17/2025
