Boiled Green Bananas
(Jamaican starchy side dish)
Image by Wikimedia: Rosendahl
Boiled green bananas are a popular side dish in Jamaica and many other Caribbean islands where they are used much like potatoes or other root vegetables. Unripe bananas are starchier and much less sweet than the ripe version and make a good side dish for fish or chicken.
Use the greenest bananas you can find. Latin, Asian and Caribbean markets often sell bunches of green bananas specifically to be used as a vegetable.
4 to 6 servings
Ingredients
- Green bananas -- 5 or 6
Method
- Wash the bananas well to remove any dirt and pesticides. Bring a large pot of salted water to a boil. Add the bananas, reduce heat to medium and cook over a low boil until the bananas are cooked through and can be easily pierced with a fork, about 20 minutes.
- Remove the bananas to a cutting board. Cut off the ends of the peel and remove the peel from the bananas.
- Serve whole or cut into chunks. Toss with some melted butter if you like.
Boiled Green Banana Variations
- Green bananas can also be cooked with the peel off. Removing the peel from green bananas can be difficult. Cut off both ends and then cut down through one side of the skin. Peel the skin from the banana in sections.
