Stop at any roadside eatery in the Dominican Republic and you can order some guineítos (savory unripe bananas). In fact it always reminds me of road adventures, greasy dives, and tasty cheap food (I am looking at you, Bonao!).
Nothing like topping some tender green bananas with sauteed onions and peppers to make them even better-tasting.
If you always though of bananas as just a fruit this is a chance to revisit your ideas about this versatile fruit. It’s delicate taste and texture (much kinder and forgiving than plantains) makes it a favorite accompaniment to meats and fish. You’ll love it.
- 8 unripe bananas
- 1½ teaspoon of salt
- 3 tablespoons of olive oil
- 1 small onion cut into thin slices
- 1 medium cubanela (cubanelle) pepper cut into strips
- 1 teaspoon of mashed garlic
- ¼ teaspoon of pepper, or to taste
- 1 tablespoon of fruit vinegar (optional)
- A few cilantro leaves for garnishing
- Peel the bananas and boil them until they are tender adding a teaspoon of salt to the water (set aside the extra salt).
- Take them out of the water and let them cool down to room temperature. Cut into slices about ½-inch [1.5 cm] thick.
- In skillet heat the oil over low heat and cook and stir the onions until the onions become transparent.
- Add the peppers strips and garlic and cook and stir for a minute.
- Add the bananas and cook until they are heated through. If you are using vinegar, add now.
- Season with salt and pepper to taste. Garnish with the cilantro leaves.
- Serve with meat of your choice.