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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.
Asopao de Gandules (pigeon pea soup) is a soup made with dumplings, pigeon peas, and meat. Puerto Rican dumplings are made from grated green bananas, green plantain, potato, with added flour, parsley, and annato oil. They are then shaped into small balls and fried. The balls are then dropped into a soup of pigeon peas, squash, meat, and cooked for about an additional 20 minutes.
Serernata de Bacalao (salted cod with root vegetables). Salted cod fish mixed with tropical root vegetables, green bananas, 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).
Guineítos a dish where green bananas are boiled then sauteed with peppers and onions.
Mangú can also be made with guineos although less common.
Labouyi Bannann is a green banana porridge from Haiti that's seen in Dominican cuisine.