This study explores the influence of ripening and cooking on colour parameters of plantain pulp and peel. It is a preliminary study for the establishment of a correlation between colour parameters, ripening and cooking time. Bunches of a plantain landrace (BATARD) and a plantain-like hybrid (CARBAP K74) were harvested in an experimental plot in Njombé-Cameroon. Fruits at three postharvest maturity stages: unripe, starting ripe and ripe were boiled according to two cooking methods: boiling with peel and boiling without peel at different cooking times: 0, 10, 20, 30, 40, 50 and 60 minutes. Colour values L* (lightness), a* (redness) and b* (yellowness) were determined using a chromameter, while ΔE (colour intensity) was computed. During ripening, pulp and peel colour parameters changed significantly depending on Musa clone. Irrespective of boiling method and maturity stage, pulp ΔE values were significantly different and higher for BATARD compared to CARBAP K74. Maximum ΔE values were observed when boiled with peel for each genotype, with BATARD presenting the greatest ΔE (40.68) at T30 while CARBAP K74 had 28.91 at T60. Moreover, when boiled without peel, maximum ΔE values were obtained at T60 for BATARD (34.56) and CARBAP K74 (27.57). R2 values for the relationship between L*, a* and b* values versus cooking time were in the range of 0.01 and 0.76. This study highlights the importance of colour in foods and their changes during ripening and processing. The b* parameter is crucial for evaluating the acceptability of a high-quality boiled plantain pulp. Investigations, including a large number of plantain clones may enable food scientists to define references that could help breeders to rapidly screen and select new clones that meet users’ and consumers’ requirements regarding boiled plantains.