Guineítos en escabeche
Bananes vertes bouillies marinées à l'huile d'olive et au vinaigre avec oignon rouge, poivrons et olives.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Boil the green bananas
Cut off the ends of the green bananas and score the skin lengthwise. Boil them whole, skin on, in a large pot with enough water to cover (about 2 liters) and 1 teaspoon of salt for 15–20 minutes.
- 10 green bananas
- 1 tsp salt
- about 2 liters water
✅ C'est prêt quand : a knife or fork slides in easily
Peel and slice
Drain the bananas and let them cool slightly. Peel off the skin, then cut the bananas into 2 cm rounds and place them in a glass dish.
- 10 boiled green bananas
Make the escabeche
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Marinate
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Boil the green bananas
Cut off the ends of the green bananas and score the skin lengthwise. Boil them whole, skin on, in a large pot with enough water to cover (about 2 liters) and 1 teaspoon of salt for 15–20 minutes.
- 10 green bananas
- 1 tsp salt
- about 2 liters water
✅ C'est prêt quand : a knife or fork slides in easily
Peel and slice
Drain the bananas and let them cool slightly. Peel off the skin, then cut the bananas into 2 cm rounds and place them in a glass dish.
- 10 boiled green bananas
Make the escabeche
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Marinate
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Green bananas are an everyday staple in the Dominican Republic, boiled, mashed or fried. Pickling them in escabeche, a Spanish preserving technique, turns them into a tangy, make-ahead side.
Guineítos en escabeche are popular at family parties, Holy Week meals and beach outings.
⭐ Why It's Famous
Tangy, oily and full of onion, it's a refreshing side that gets better with time.
💡 Fun Fact
Puerto Rico has a very similar dish called guineítos en escabeche too, a reminder of the two islands' shared cooking.
All over the Dominican Republic
18.49°N, -69.93°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!