Green Banana

Discover the versatility of green bananas, an essential ingredient that transforms ordinary meals into extraordinary culinary experiences across Caribbean, Latin American, and African cuisines. Green bananas are unripe bananas harvested before their starches convert to sugars, offering a completely different eating experience than their yellow counterparts. These firm, starchy fruits feature a mild, potato-like flavor with subtle earthy undertones and a dense, hearty texture that holds up beautifully during cooking. Unlike sweet ripe bananas, green bananas serve as a savory ingredient and excellent carbohydrate base for countless traditional dishes. They're particularly beloved in Caribbean cooking for dishes like mangu, boiled green bananas with onions, and in Puerto Rican cuisine for mofongo. Latin American cooks frequently use them in hearty stews, soups, and as a plantain substitute, while West African cuisines incorporate them into fufu and various one-pot meals. When cooking with green bananas, peel them under running water to avoid the sticky sap, then boil, fry, roast, or mash them just like potatoes. They pair wonderfully with garlic, onions, cilantro, and bold spices, making them perfect for savory applications. Try them boiled and mashed with olive oil and garlic, sliced and fried as chips, or cubed in chicken or beef stews where they absorb flavors beautifully while adding satisfying substance. Green bananas also work excellently in curries, rice dishes, and as a gluten-free alternative to traditional starches, offering home cooks an authentic taste of tropical and international cuisines.