asacomm

Here is in zone 9, so the friuits which bloomed in October and afterward are
hopeless to mature and ripen.

Do you happen to know how to use or cook such immatured or unripe banana
fruits? I just think if it would be possible to use them instead of plantains.

Banana Rican

Sure. Just cut about half inch from both ends of each banana and make a longitudinal (from end to end) superficial cut (about 1/4 inch deep). This cut should be done on the outside of the curve or convex side of the fruit.

Then you boil the whole thing with the peel still attatched in salt water for about 45 minutes (until the banana separates from the peel easily).

Take the bananas out, cut them in pieces and pour some olive oil over them.

They are ready to eat.

You can also mash them, add a little bit of chopped onion, garlic and olive oil and eat it with a couple of fried eggs as breakfast.

bananimal

Hey B R,
You didn't mention Mofongo. Think it might come across as too gross? And I mean the ingredients, not the name.

Hey, is that guy with that "up one side and down the other" chicken rotisserie still there in Bayamon? That place was so famous I have yet to meet anybody that doesn't have at least one family member that knows of it.

Dan

Banana Rican

Hi Dan,

Remember that mofongo is made using green plantains, not green bananas.
Well... maybe you can try it using bananas, but I think it will come out too mushy or soft (the same as when you fry ripe bananas). On the contrary when you fry ripe plantains they come out firm.

Anyway, the kitchen is a laboratory so why not try new experiments.

I am not too fond of chicken (I am a pork fan) and since Bayamon is so famous for the chicharón maybe that is why I am probably the first person you know that doesn't remember that place.

How long ago was your trip?