Sunday, September 12, 2010

Escabeche de Guineo..."Marinated Green Spanish Banana Salad"



On a typical Sunday afternoon and especially throughout the Christmas holiday you will find most Puerto Rican homes serving their families and guest Escabeche de Guineo. This is a typical dish found throughout the island of Puerto Rico and it is one dish that is extremely well liked, especially by the tourist. This dish is composed of green bananas-boiled until tender but not mushy. It is important to cook them only until your fork sinks into the banana.
Once they are cooked they are blended into a garlic marinated sauce until the next day. Then it is served as a side dish or by itself. This recipe requires for you to measure your own ingredients. To make this dish it is all in the cook's taste. So you will be tasting a lot until the sauce is perfect. 


Here is the recipe...

5 green bananas (peeled and sliced in circles)
8 cloves of garlic (mashed very well)
1/2 c. olive oil
 1/8 tsp. oregano
2 green onions  (chopped finely)
 1/2 tsp. salt
black peppercorn (grounded well)
2 bay leaves
1/2 tsp.onion powder
and some garlic powder

2 large yellow onions
(sliced finely then sliced in half)
white vinegar


Boil the bananas with a dash of salt. As they are cooking mix together in a large mixing bowl mix all your ingredients, then taste....after tasting your sauce you may need to add a dash  more of one or all of the  ingredients...don't hesitate to do so, because in this dish you will have to use your taste buds to perfect the sauce. So if you feel it needs more of one or all of the ingredients add them slowly and taste after each addition...Some of our people add some hot sauce (Tabasco) to spice it up a bit more, so if you like hot sauce be my guest and add it to the mixture. Just add everything a bit at a time so you do not over do it. Also don't hesitate to add more olive oil & vinegar too.
Once you have perfected your sauce add your cooked bananas into the bowl, mix gently with a wooden spoon, then pour it all in a  good sealed bowl. Refrigerate over night and about one or two hours before serving take it out of the refrigerator to settle at room temperature. Mix lightly a 1/3 c. olive oil  to the bananas before serving...serve and enjoy as a side dish or alone. 



From My Caribbean Vegan Kitchen to yours...Salud!


2 comments:

  1. This sounds very good. Like nothing I've ever heard of before. I like trying different meals, I don't think we have any Puerto Rican restaurants out here where I live. That's probably why all this sounds so new to me. This salad looks perfect for summer!

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  2. I would have never thought to take a sweet banana and add it to savory spices. What a creative dish!

    ReplyDelete

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