Best 2 Guineos En Escabeche Green Banana Salad Recipes

Embark on a culinary journey to the vibrant streets of Ecuador, where flavors dance and traditions unfold. Discover the delectable dish of Guineos en Escabeche, a harmonious blend of tangy and savory flavors that will tantalize your taste buds. This traditional salad, crafted with unripe green bananas, showcases the unique charm of Ecuadorian cuisine.

In this comprehensive article, we present an array of Guineos en Escabeche recipes, each offering a distinct interpretation of this beloved dish. From the classic version, brimming with the tangy zest of vinegar and the warmth of spices, to innovative variations that incorporate modern culinary techniques, our recipes cater to every palate and skill level.

Let's dive into the world of Guineos en Escabeche, exploring its historical roots, cultural significance, and the culinary secrets behind its irresistible taste. Join us as we uncover the magic of this Ecuadorian delicacy, transforming your kitchen into a vibrant celebration of flavors and aromas.

Let's cook with our recipes!

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Guineos En Escabeche (Green Banana Salad) image

I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

Provided by Chef Tweaker

Categories Tropical Fruits

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
2 large onions, sliced into thin rings
1/2 cup white vinegar
3 -4 garlic cloves, crushed
10 -12 olives, green (stuffed with pimiento if desired)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
1 cup olive oil or 1 cup light olive oil
salt and pepper

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas 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. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

BANANA SALAD

Banana Salad image

This is posted in response to a request from another member. I suspect that the peanuts could be optional.

Provided by Mysterygirl

Categories Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup brown sugar
1 egg
1 1/2 tablespoons white vinegar
1 tablespoon cornstarch
1 can evaporated milk
3 -4 bananas, sliced
1 cup Spanish peanut

Steps:

In top of a double boiler mix except bananas and peanuts.
Mix well and cook until thick.
Cool.
Alternate layers of bananas, dressing and peanuts.

Tips:

Choose green bananas that are firm and not too ripe. This will ensure that they hold their shape when cooked.
Make sure to slice the bananas thinly and evenly. This will help them cook evenly.
Use a large skillet or pot to cook the bananas. This will help to prevent overcrowding and ensure that the bananas are evenly cooked.
Add the vinegar, water, sugar, and salt to the skillet or pot and bring to a boil. This will create a marinade for the bananas.
Reduce the heat to low and simmer the bananas in the marinade for 15-20 minutes, or until they are tender. Be sure to stir the bananas frequently so that they cook evenly.
Once the bananas are cooked, remove them from the skillet or pot and let them cool slightly.
Serve the bananas as a side dish or appetizer. They can also be used in salads, sandwiches, and wraps.

Conclusion:

Guineos en Escabeche (Green Banana Salad) is a delicious and refreshing dish that is perfect for any occasion. The combination of sweet, sour, and salty flavors is sure to please everyone at your table. So next time you're looking for a unique and flavorful dish to try, give Guineos en Escabeche a try!