plantain
Cultural layer
Anne Vézina, Plantain subgroup (ProMusa, last modified 2020)
Gran Cocina Latina (Maricel Presilla, 2012)
The Ghana Cookbook (Fran Osseo-Asare and Barbara Baëta, 2015)
Gran Cocina Latina (Maricel Presilla, 2012)
Route
PendingThe routes are written. They are not yet mapped.
This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.
1 of 409 entries carries a mapped route · nutmeg is the prototype
- Waypoints
Ordered places, each with its kind
- Coordinates
Real positions, with the gazetteer they came from
- Segments
From, to, and the mechanism that moved it
- Confidence
Documented, attributed or contested
- Summary
What the route argues, in a sentence
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
9 bonds · 8 sourcedKelewele, Ghanaian spiced plantain.
Read in Osseo-Asare's A Good Soup Attracts Chairs, 1993, pages 114 to 116, kelewele: ripe plantain cubed, tossed with ground dried ginger and ground red pepper and fried, or with fresh ginger and fresh chilli ground together, the evening snack sold by women in Ghana; the cited Ghana Cookbook was not the copy in hand.
Mojo over tostones.
Confirmed in Gran Cocina Latina: the mojos, page 140, spooned over boiled yuca and plantains, and page 20.
Refried black beans served with fried ripe plantains.
Relocated in Gran Cocina Latina: Guatemalan molded refried black beans, page 274, served with fried ripe plantains and ripened cream. Her moros y cristianos, page 310, has no plantain.
Score unexamined
Ripened cream spooned over fried ripe plantains.
Confirmed in Gran Cocina Latina: Mexican or Venezuelan ripened cream, page 148, used for topping ripe plantains, and page 274.
Score unexamined
Nigerian food research
Score unexamined
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "plantain", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/plantain
/archive/plantain
Bonds are tiered by source, origin-tradition references first.