Green bananas are an integral part of Caribbean cuisine. Over time banana has migrated from Eat Asia to almost every corner of the world. Also called figs on some English-speaking islands and plátano on the Spanish speaking Islands. They are boiled and served with meats, grated to make porridge and dumplings, sliced and fried to make chips, plus so many other delicious preparations. Though they are not native to the Caribbean green banana is one of our staple foods. So much so, it is hard to imagine a Caribbean kitchen without green bananas. Of the thousands of banana varieties, Cavendish is most used throughout the region.
Peeling green bananas is simple once you get the hang of it. First things first. Rub a little oil on your hands to cover your fingers. This will keep the banana stain from sticking to your fingers. Use a sharp knife to cut the ends off of the banana. Then turn the curse side towards your palm. Use the tip of the knife to score the ridges on the back of the banana. Use the pads of your finger or the tip of the knife to pull the skin away from the flesh. Trim any remnants that cling to the flesh. Prepare the banana according to your recipe.
Green bananas are a low-calorie powerhouse packed with fiber, potassium, vitamins B and C and a host of other nutrients. It has been scientifically proven to counteract the effects of type 2 diabetes., aid with digestion, and help lower blood pressure. Even though the entire fruit is edible, green bananas are most often peeled before it’s prepared for eating. Banana dumplings, made with a mix of grated green banana and flour is my absolute favorite way to enjoy green bananas.