Guineítos (Savory Unripe Bananas)

Guineítos (Savory Unripe Bananas)

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.

Guineítos (Savory unripe bananas)

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.

Buen provecho!

Aunt Clara
Guineítos (Savory unripe bananas)
 
Prep time
Cook time
Total time
 
Guineítos (Savory Unripe Bananas) (boiled unripe bananas) are the perfect side dish to any meat and very common at roadside eateries.
Author:
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Peel the bananas and boil them until they are tender adding a teaspoon of salt to the water (set aside the extra salt).
  2. Take them out of the water and let them cool down to room temperature. Cut into slices about ½-inch [1.5 cm] thick.
  3. In skillet heat the oil over low heat and cook and stir the onions until the onions become transparent.
  4. Add the peppers strips and garlic and cook and stir for a minute.
  5. Add the bananas and cook until they are heated through. If you are using vinegar, add now.
  6. Season with salt and pepper to taste. Garnish with the cilantro leaves.
  7. Serve with meat of your choice.

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{ 3 comments… add one }

  • Pamela Angeles August 26, 2013, 3:21 PM

    Dear Samantha, Guineitos, are the same bananas, but green for us. The ones you get in US you eat it ripe, we do too and also green. If you want to do the recipe, you need to use it and buy it green. Here in dominican we eat bananas green but boiled in water, we eat them for breakfast and for dinner too.
    The difference between green plantain and bananas is that they are a different variety or cultivar, also they are hybrids. The banana you eat mostly is the cultivar cavendish. Here we still have the natural or original ones and also cultivated the cavendish to export it to US.
    I was 2 years in US and use it that green and boiled.

  • Samantha May 9, 2013, 4:41 PM

    Hi, I am sorry for my misunderstanding, but do you mean bananas as they are known in the US, or “plantains”, as they are called in the US? Thank you so much for your recipes, I love your website!

    • Jackie I. May 15, 2013, 8:39 AM

      Guineitos are actually just green bananas. But not your ordinary sweet fruit banana. Its kind of a cross between a plantain and a fruit banana. They look like Very unrippend and green without spots bananas, green like the plantain’s color but in bunches like bananas. You’ll most likely find then in Latin supermarkets unless you live down in South Florida like I do and find them almost everywhere.