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Guineos (pronounced ghee-nay-oss) usually refers to a ripened banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. Some make a distinction between the two and refer to green bananas as guineos verdes (green bananas) and yellow bananas as guineos (ripe bananas).

Guineos are not to be confused with plantains, which are far starchier than the guineo and cannot be used in the same ways.

Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling.

Dominican Republic[edit]

Plantains are more widely used in the Dominican Republic then green banana. There aren't many uses for green banana and most dish have been adopted. Haitian labouyi Bannann a green banana porridge and Puerto Rican dishes such as mofongo, alcapurria, pasteles, and other dish from the neighbor island. Green bananas are highly used in sancocho, mondongo and other soups.

Guineítos a dish where green bananas are boiled then sauteed with peppers and onions.

Mangú can also be made with guineos although less common.

Puerto Rico[edit]

In Puerto Rico cooking green bananas are in dishes such as viandas con mojo, pasteles, sopa de mondongo and sancocho. There are many other dish on the island using green bananas.

Alcapurrias are gound beef filled, fried fritters made from a mixture of grated yautía (eddoe root) and green bananas.

Asopao de Gandules (pigeon pea soup) is a soup made with green banana and viandas dumplings, pigeon pea and pork or oxtail.

Escabeche a green bananas and chicken gizzards pickled in a garlicky brine with onions and olives.

Trifongo consist of green and yellow plantain and green banana pieces that are fried then mashed into a dome shape with garlic, seasonings, broth, olive oil and chicharrón (pork cracklings). Sometimes it is served upsidedown in a pilón (mortar) stuffed with meats or seafood.

Serernata de Bacalao (salted cod with root vegetables). Salted cod fish mixed with tropical root vegetables, green bananas, cabbage, chayote, hard boiled eggs, and avocado. The boiled vegetables, green bananas, and chayote are then sauteed with peppers, lots of olive oil and vinegar. The cod is shredded and mixed in. The salad is then garnish with cilantro, eggs, avocado, and onions.

Ajo Pollo (egg and green banana dumplings soup).

Guineos verdes en fricasé (fricassee green bananas). Green bananas cooked in a spicy tomato base fricassee sauce with recaíto, capers, pique criollo, black and green olives.

Arañitas (little spiders). Shredded plantains or bananas are seasoned with garlic, cilantro, and salt, made into small patties and fried until crispy. They are normally accompany with mojo, with meals, or as a street food snack.