AAB Plantain
"True" plantains are a group of cultivars of the genus ''Musa (genus), Musa'' (Banana, bananas and plantains) placed in the African Plantain subgroup of the AAB chromsome group. Although "AAB" and "true plantain" are often used interchangeably, plantains are just the most popular varieties among the AABs. The term "plantain" can refer to all the banana cultivars which are normally eaten after cooking, rather than raw (see cooking banana), or it can refer to members of other subgroups of ''Musa'' cultivars, such as the Pacific plantains, although in Africa there is little to no distinction made between the two, as both are commonly cooked. True plantains are divided into four groups based on their bunch type: French, French Horn, False Horn, and Horn plantains. Each bunch type has a variety of cultivars associated with it: * French cultivars: 'Obino l'Ewai' (Nigeria), 'Nendran' (India), 'Dominico' (Colombia) * French Horn cultivars: 'Batard' (Cameroon), 'Mbang Okon' (Nigeria) * Fa ...
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Cooking Banana
Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/, /ˈplɑːntɪn/) or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in We ...
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