I have seen plantains being served in large leaves like the article mentioned. I thought it was great because plantains are very firm and hard to cook, not to mention kind of bland. I think the cooks had roasted them and cooked them in the leaves with some other ingredients. It was very delicious.
I think I could probably do the same with aluminum foil or parchment paper and get similar results. Has anyone tried cooking plantains en papillote? How did it come out? Any suggestions for me before I give it a try?