Puerto Rican Dishes Podcast
What flavors remind you of home? Gamalier Nieves, Gammy to us, visits to laugh, talk food and share fond family memories centered around dishes prepared at his mother’s restaurant.
Gammy shared his recipe for Guineos en Escabeche, find it below. (I don’t have a photo of Gammy but trust me, he’s darn cute.)
“Guineos en Escabeche” means Green Banana Escabeche
Recipe from Gamalier Nieves
Onions, sliced into thin rings
Garlic cloves, crushed
Olives, green (stuffed)
Whole black peppercorns
Virgin olive oil or light olive oil or Red palm Oil
Salt and pepper (authentic Spanish recipe use adobo by Goya)
- Cut the banana with a knife by cutting off the ends of the bananas and making a cut alone the outside curves of the banana skins, but DO NOT remove the skins.
- Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
- While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature.
- Peel off the skins and cut the bananas in 1/2 inch size rounds and put them in a bowl. Add the Escabeche sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place. Serve, eat and enjoy.