plantain (कच्चा केरा)
About plantain (कच्चा केरा)
While not as ubiquitous as rice or lentils in Nepal, plantains, often referred to as 'kera' or 'kera ko phal' locally, do have a presence in certain regions of the country, particularly in the southern plains (Terai). They are not a primary staple crop like they are in some other parts of the world but are more of a secondary food source or a treat. Nepali culinary practices include using both ripe and unripe plantains in various preparations, often fried or added to vegetable curries. Due to the hot and humid climate of the Terai, it is a suitable region for the growth of plantains, though their cultivation isn't as extensive as other crops. They are a welcomed source of carbohydrates and nutrients for communities where they are accessible. In urban areas, they are finding their way into supermarkets and are consumed by those seeking diverse dietary options.
Nutritional info
These are the major micro nutrients found in plantain
Seasonality
Plantains in Nepal, particularly in the Terai region, typically have a fruiting season that aligns with the warmer and more humid parts of the year. This generally means they are available from late spring through the monsoon season and into early autumn, roughly from May to October. However, some availability may be seen outside of this period, but the main harvest and abundant supply are during these months. Exact times may vary due to specific local conditions and weather patterns.
History
Plantains are not native to Nepal. They were introduced to the region, possibly through trade routes and migrations from Southeast Asia and Africa, where they have long been cultivated. The exact timeline of their introduction into Nepal is not well documented, but it's likely that they were brought into the Terai region, which shares similar climatic conditions with areas where plantains are staple crops. Over time, plantains have become integrated into the local diet of some communities in southern Nepal, though not to the same extent as other crops. Their usage remained localized and perhaps seen as an 'exotic' or supplementary food option rather than a mainstream crop in Nepali culinary history.