This recipe is from my July in January class at Different Drummers Kitchen in Albany, NY.
Green Banana Salad, Puerto Rican OR German Style
Green bananas are NOT plantains and Plantains are NOT bananas. Green bananas are just that, totally unrips bananas. They can be found in larger supermarkets, often near the tropical specialty produce, or sometimes the regular bananas in the supermarket are just that green. If the bananas are showing even a trace of yellow, this recipe wont be as good as the bananas starch has begun converting to sugar. You need hard, green bananas. Another source for green bananas is any market that caters to the Latin community. My Puerto Rican, Cuban and Dominican friends love these!
This is one of those recipes that I don't always plan on. If I see the real full green bananas, then I’ll make this dish.
SO the difference between the PR flavor profile and the German is simple. For Puerto Rican style, use Cilantro or Culantro and for the German omit the Spanish olives and use dill instead of cilantro. All else is the same. The German version replicates German potato salad and can be served warm, room temp or cool.
2 lbs bananas, bright green unripe -about 10 green bananas ( the greener the better)
3 bay leaves
2 large onions, peeled, halved and thinly sliced
3/4 cup apple cider or white vinegar
1 garlic clove, minced
1/4 cup stuffed Manzanilla olives, roughly chopped
1/2 teaspoon salt
1/2 cup olive oil
salt and pepper
Bring a pot of lightly salted water to a rolling boil. Add the bay leaves.
Cut off the ends of the bananas and using the tip of a pairing knife, cut three slits down length of each banana, but leave the skin on.
Place the bananas in boiling water and reduce the heat to a low boil. Boil the bananas for approximately 20 minutes on medium-low heat.
While the bananas cook, place onions, garlic and vinegar in a non reactive pot. Bring to a boil, then reduce heat and simmer gently while the bananas cook.
When the bananas are done, they will feel tender but not mushy, like a cooked red potato.
Carefully drain the water from the banana pot and run cold tap water into it to cool the bananas. When cool enough to handle, peel the bananas and slice into 1/4 inch rounds or slightly thicker.
Put the bananas in a serving bowl, pour over the hot onion-vinegar mix.
Add the olives if using and herbs, toss, drizzle with olive oil and taste for salt and pepper.
Serve warm, room temp or cold!