Boiled Green Bananas
A traditional Jamaican staple that transforms starchy green bananas into a tender, versatile side dish through simple boiling. This technique produces a mild, potato-like result that pairs perfectly with savory dishes or stands alone with butter and seasoning. An essential foundation for Caribbean cuisine that's both economical and straightforward.
Equipment
- Large Pot
- Knife
- Fork
Ingredients
- 6 Green Bananas unripe
- Water enough to cover bananas in the pot
- 1 teaspoon Kosher Salt Morton brand
Instructions
- Wash the bananas thoroughly under running water to remove any dirt.
- Cut off both ends of each banana but leave the peel on.
- Bring a large pot of water to a boil over high heat.
- Add the salt.
- Add the green bananas to the boiling water.
- Reduce heat to medium and boil for 15-20 minutes until the skins start to split and the bananas are tender when pierced with a fork.
- Remove the bananas and drain.
- Let cool slightly until safe to handle.
- Peel the bananas.
- Serve whole or sliced with butter.
Notes
Store boiled green bananas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or slice and pan-fry in butter for added texture. The key is boiling them with the peel on—this maintains structure and prevents them from becoming waterlogged or mushy. Green bananas have a firm, starchy texture similar to potatoes when cooked, completely different from ripe sweet bananas. They work exceptionally well mashed into stews, sliced into soups, or served alongside jerk chicken or curry goat. For easier peeling, run the cooked bananas under cold water briefly before removing the skin.
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