Ash Plantains contain more starch and less sugar than dessert bananas, therefore they are usually cooked or processed before being eaten. They are always cooked or fried when eaten green. At this stage, the pulp is hard and the peel often so stiff that it has to be cut with a knife to be removed.
In the Asian cuisine Ash plantains are fried, they tend to caramelize, turning a golden-brown color. They can also be boiled, baked, microwaved or grilled over charcoal, either peeled or unpeeled.