Green Banana Mash (Green Fig)

Mashed green bananas are pureed into a smooth consistency and combined with cooked up seasoned onions

Course Side Dish

Cuisine Caribbean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 302kcal

Author Charla

Fill a large pot with water 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/shado beni, black pepper and pink salt to taste
Use the remaining onions to top the mash when serving.

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