bananimal

The big Goldfinger bunch got a bit of a tan from the frost burn.

Still, most fingers have enough meat in them to prepare green - Guineos in Escabeche. One of the tastiest non-fried green banana recipes ever! And that's no Fufu!

bananimal

Got a request for the recipe for green bananas in the above post. To clarify --- a guineito is a green unripe banana - not a plantain.

Guineitos en Escabeche

Ingredients
2 lbs. very green bananas, Guineitos verdes about 10
1 to 1 1/2 lbs. onions sliced into thin rings
1 cup white vinegar
3 to 4 cloves crushed garlic
10 to 12 olives
1/2 teaspoon salt
10 to 12 whole black pepper corns
3 to 4 bay leaves
3 cups olive oil
2 quarts of water

Directions
1. Cut the guineito with a knife by cutting off the ends of the guineitos and making a cut alond the outside curves of the guineito skins, but DO NOT remove the skins (don't cut your fingers)

2. Place the guineitos in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the guineitos for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.

3. While the guineitos cook, make the escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature.

4. The guineito is done when you lightly stab the flesh with a toothpick and it is tender but firm. Peel off the skins (which at this point will just slide off) and cut the guineitos into 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the guineitos. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature.