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 Guineítos (Savory Unripe Bananas) with sauteed onions and peppers to make them even better-tasting.
If you always thought of bananas as just a fruit, this is a chance to revisit your ideas. Green bananas have a more delicate taste and texture than plantains. which makes it a favorite accompaniment to meats and fish.
Here we give you our favorite recipe for guineos verdes. You’ll love it.
- 4 unripe bananas
- 1 1/2 teaspoon of salt , divided
- 3 tablespoons of olive oil
- 1 small onion cut into thin slices
- 1 medium cubanela (cubanelle) or bell pepper cut into strips
- 1 teaspoon of mashed garlic
- 1/4 teaspoon of pepper , or to taste
- 1 tablespoon of fruit vinegar (optional)
- 1 tablespoon of chopped parsley
Boil the bananas: Peel the bananas (see notes) 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 1/2-inch [1.5 cm] thick.
Sautée vegetables: In a skillet heat the oil over low heat and cook and stir the onions until the onions become translucent. Add the peppers strips and garlic and cook and stir for a minute. Stir in the bananas and cook until they are heated through. If you are using vinegar, add now. Season with salt and pepper to taste. Stir in the parsley.
Serving: Serve with meat of your choice for lunch or dinner, or with eggs for a hearty breakfast.
Nutrition facts are an approximation, and may vary.
213kcal | Fat: 11g | Saturated fat: 1.6g | Polyunsaturated fat: 9.4g | Sodium: 441mg | Carbohydrates: 30.6g | Fiber: 4.1g | Sugar: 16.5g | Protein: 1.8g