There are several kinds you handle different ways. The most common ones here are eaten green. Size doesn't matter it should be firm and no smell when it is green.
I favor the way in Jamaica as well. You put in the fire and keep turning it until it is black all over. You can peel it and eat it like that or slice it and fry it, or in soups, mashed, etc. Rich slightly smoky flavor and better texture than cooking it unroasted.
It comes from Tahiti and they cook it Jamaica style too.
Or bake it in pits with everything else.
Ripe ones are used in desserts and things like bread puddings in Jamaica.
You can make like fence fries without deep frying. Just pan fry it with a bit of oil in any size slices.

Last edited by Dane; 12/08/12 04:49 PM.