| Bring a pot of water to a boil over
high heat and add the salt. Add the prepared guineos and
boil for 15 minutes, until very soft. Drain and put in
a serving bowl. Pour the hot mojo over the steaming guineos
so it sears a garlic crust. Serve immediately.
Serves 4
Guineos are also referred to as “finger bananas”
because of their shape and size. They are much smaller
and creamier than their big cousin, the green plantain.
Because these green bananas are so petite, they tend
to be on the sweeter side. But like plantains, they
must be cooked before eating.
To peel guineos, score the skin lengthwise and submerge
them under boiling water for 20 minutes, or until the
skin turns black. Drain the guineos and allow them to
cool slightly. Carefully run your thumb up the slits
and the skin should peel away easily. Cut as directed
in the recipe.
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