A simple island style recipe made with a handful of ingredients. Pureed green bananas are combined with cooked up seasoned onions, herbs and spices. This is the perfect side dish or even appetizer to compliment any of your Caribbean dishes.
I'm so excited to share this green banana side dish recipe with you all. It's very straight forward and suitable for most dietary requirements.
It's like the big sister side dish to my Creamy Caribbean Mashed Potatoes and Yam Mash and Mashed Sweet Plantains recipe.
All you will need is a potato masher/food processor or immersion stick to puree the bananas and a handful of herbs and spices.
Green bananas play a role crucial role in Caribbean cooking. It's funny because while other cultures may wait for bananas to mature and ripen, for island people the green hue doesn't phase us.
I grew up consuming green bananas, granted they are a lot less sweeter than their yellow counterpart. In fact they are very starchy and quite firm with a waxy texture.
Green bananas are used for savoury delicacies, it tends to be served as a side dish or by itself when accompanying a meat dish such as mackerel run down or this Pan Fried Garlic Butter Shrimp.
It can be eaten with other ground provisions (hard food) or made into a sweet porridge for breakfast.
I've eaten all of the above, after all it is apart of my heritage, however, I wanted to push the boat out a little and try something new/different so I decided to try my hand at turning green bananas into mash.
I had a bunch of bananas knocking around in the kitchen which I really wanted to make some porridge with, after resisting the urge not to make porridge. I quickly jotted down some notes, did some trial and error and hey presto!
Some Eastern Caribbean islands such as St Lucia, Trinidad and Tobago refer to green bananas as green fig.
Ingredients You Will Need
- Green bananas (green figs)
- Almond milk
- Onion
- Garlic cloves
- Black pepper
- Thyme
- Shado beni (can use cilantro)
- Cumin seeds
- Pink salt
- Dairy free butter
How to Make Green Banana Mash
- Fill a large pot with water (with 2tbsp of olive oil) and bring to a boil.
- Cut the ends of each banana and then slice the skin lengthways (do not remove the skin now).
- Carefully lower the bananas into the pot of water and boil about 15-20 minutes until the skin and water darkens and the bananas are tender.
- While the bananas are boiling, melt some dairy free butter in a skillet on medium heat.
- Start by frying the cumin seeds for about 2 minutes
- Add the onion and garlic and saute for 10 minutes until lightly golden and set aside.
- Drain the water off the bananas and remove the skin (it should come off with ease)
- Use a food processor/immersion stick/potato masher to puree the bananas adding the almond milk in intervals.
- Use a fork or spoon to mix in half of the cooked up onions along with the thyme/shado beni, black pepper and pink salt to taste.
- Use the remaining onions to top the mash when serving.
What other dishes can you pair this with?
Notes and Tips
- Make sure the green banana is completely unripened, a strong green hue with no signs of yellow colour.
- If you cannot obtain shado beni use cilantro instead.
- Use dried herbs if you can't get hold of any fresh herbs instead.
- Use a fork to prick the banana, it should be soft and tender when determining its readiness.
- You can yield the same results using green plantain.
- Green banana is also known as green fig by some islands.
- Green banana are sold in ethnic markets - Caribbean/Asian/Latino.
Other Green Plantain/Green Banana Recipes You May Like
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Green Banana Mash (Green Fig)
Ingredients
For boiling the banana
- 5 green bananas (green figs)
- 2 tablespoon olive oil
To make the mash
- ½ cup almond milk (118ml)
- 1 small onion chopped
- 4 garlic cloves minced
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 4 sprigs of thyme stem removed
- 2 teaspoon chadon beni (spirit weed) can use cilantro instead
- pink salt to taste
- 2 tablespoon dairy free butter
Instructions
- Fill a large pot with water (with 2 tablespoon of olive oil) and bring to a boil.
- Cut the ends of each banana and then slice the skin lengthways (do not remove the skin now).
- Carefully lower the bananas into the pot of water and boil about 15-20 minutes until the skin and water darkens and the bananas are tender.
- While the bananas are boiling, melt some dairy free butter in a skillet on medium heat.
- Start by frying the cumin seeds for about 2 minutes
- Add the onion and garlic and saute for 10 minutes until lightly golden and set aside.
- Drain the water off the bananas and remove the skin (it should come off with ease)
- Use a food processor/immersion stick/potato masher to puree the bananas adding the almond milk in intervals.
- Use a fork or spoon to mix in the half of the cooked up onions along with the thyme/chadon beni, black pepper and pink salt to taste
- Use the remaining onions to top the mash when serving.
Video
Notes
- Make sure the green banana is completely unripened, a strong green hue with no signs of yellow colour.
- If you cannot obtain chadon beni use cilantro instead
- Use dried herbs if you can't get hold of any fresh herbs instead.
- Use a fork to prick the banana, it should be soft and tender when determining its readiness.
- You can yield the same results using green plantain
- Green banana is also known as green fig by some islands
- Green banana are sold in ethnic markets - Caribbean/Asian/Latino
Jesse-Gabriel says
Ach super zu gebratenen Räucher oder Curry - Tofu!
Grüße,
Jesse-Gabriel
Charla says
Hi Jesse-Gabriel, glad you liked it (Vielen Dank)
Una says
This recipe sounds delitious! I have ti try it while I can still find green bananas in the super market 🙂
Charla says
Thanks Una. I'm so glad you liked it!
JHinds says
Hi I tried your recipe was excellent with Brown stew fish.
Charla says
I'm so glad to hear it