Banana salad (bananas)

Banana salad (bananas). Bananas (Musa paradisíaca, L.) that have adapted in the Americas and are used in ways as diverse or more than in Southeast Asia from where they originate. Among the ways, at least in Costa Rica, is consuming them as a salad, although they have added non-native ingredients. Among these are mayonnaise, coriander and / or coriander, as well as onion, Worcestershire sauce. However, like Gallo Pinto, this recipe is also considered a typical dish despite the diversity according to the region or the housewife who makes it.

Summary

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  • 1 Historical account
  • 2 Banana salad I
  • 3 Salad of bananas II
  • 4 banana salad
  • 5 cold green banana salad
  • 6 Banana ceviche
  • 7 External links
  • 8 Sources

Historical count

Apparently it is not possible to define at what moment the bananas (Musa paradisíaca, L.) arrived in the Americas. However, they have brought man with the corn (Zea mays), American, to become a fundamental agricultural product in some of the economies of those countries.

But being a crop with enough production, a large number of culinary variants were found depending on the countries and regions where they are grown. For this reason, some of them have become typical dishes with the hints of national cultural heritage.

In the case of its use as a salad we will see several versions of the Costa Ricans. So the plantain, banana or guineo has become fruit, smoothie, tamale dough, fry, mash, fillings, soups, and liquor, etc. Going from being a dessert of fresh fruit to the main course.

Banana Salad I

Ingredients

  • 7 bananas with everything and shell
  • 1/4 cup vinegar
  • 1/4 cup tomato sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped sweet chili
  • 1/2 cup of chopped tomato
  • 1/4 cup chopped coriander
  • Water (necessary)
  • Salt and pepper to taste

Preparation: Cut the tips of the bananas (fruit bananas) and in a pot with boiling water and salt, cook until smooth. Once ready, peel them and run them in cold water several times. Cut the bananas into small slices. In a bowl, mix together the vinegar, tomato sauce, mayonnaise, and Worcestershire sauce. Stir in the onion, celery, sweet pepper, tomato, and coriander. Add the bananas and stir. Add the pepper and mix. Serve and delight.

Banana Salad II

The green plantain is combined with the onion, the tomatoes, the coriander and is mounted on an omelette or arepa.

Ingredients:

  • 7 bananas
  • 1/2 cup of chopped tomato
  • 1/4 cup chopped celery
  • 1/4 cup chopped coriander
  • 1/4 chopped sweet chili
  • 1/4 chopped onion
  • 1/4 cup vinegar
  • 1/4 cup tomato sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons mayonnaise
  • Salt
  • Pepper

Preparation: Cook the bananas in the peel and when they soften, immediately go through cold water several times. Peel. Chop the bananas, tomato, chili (bell pepper), coriander, celery, and onion. Combine the rest of the ingredients to form the dressing. Rectify flavors and mix with the banana.

Banana salad

The green plantain is combined with the onion, the tomatoes, the coriander and is mounted on an omelette or arepa.

Ingredients

  • 2 green or male bananas
  • 2 tablespoons minced white onion
  • 1/2 kg of tomatoes (not very ripe)
  • 1 lemon
  • 3 tablespoons chopped coriander (coriander)
  • Salt
  • White vinegar
  • Oil (corn or olive)

Preparation: In a pot place 11/2 liters of water, to which the lemon juice will be added and leave the skins or shells of the lemon. Peel the bananas and cut them into 2 or 3 parts each. Cook the plantains (remember to leave the lemon peel inside), for about 15 minutes, or until it has the consistency of an apple (firm but easy to cut). Drain the bananas and stop cooking by placing them in a bowl with cold water or ice. Grate the bananas through the thickest section. Like when Parmesan is grated. Take to a large bowl, and add the chopped tomatoes, coriander and onions to taste. Season with salt, a splash of oil and 1/4 cup of white vinegar. Stir and serve. Notes: It can be an ideal entry or garnish to accompany fish.

Cold Green Banana Salad

The Banana visits the sea when mixed with the tuna.

Ingredients:

  • 20 green bananas,
  • 2 cans of tuna, in oil or water.
  • 200 gr of mayonnaise, medium
  • 1 roll of coriander, “coriander”
  • Salt to taste,
  • 2 onions.
  • The juice of 2 acidic lemons, Creole or legitimate,
  • Option sweet chili (red pepper).

Preparation: Cook the bananas in water, until they are soft, in peel. Finely chop the onion and add the lemon juice. Let it rest while you prepare the rest. Open the tuna cans and separate the oil or water. Finely chop the coriander. Peel the bananas, chop them very finely. Mix with the tuna, mayonnaise, coriander, onion with lemon juice, and salt to taste. If desired, chopped sweet chili (ají pimiento) is added. Put everything in a salad bowl and take it to the refrigerator to cool or serve at room temperature. Tips and tricks: To remove the sumo from the onion, and that it is not too strong, add lemon juice and let it rest, a few minutes, especially for cold salads, since it gives them a special flavor. And there is no flavor of the onion while you taste it

Banana ceviche

The Banana changes when it is turned into a snack.

Ingredients

  • 3 green bananas
  • 1 sprig of coriander (small)
  • 1/2 small onion
  • 1/2 sweet chili (chili pepper)
  • 2 lemons
  • 1/4 teaspoon of salt

Preparation: Bananas are peeled and boiled in water with salt, after the plantains are boiled, chop and put in a bowl, add the chili (chili), onion, coriander and the juice of the two lemons, stir everything and you’re ready. The amount of onion, chili and coriander can be varied according to the person’s taste, salt can be added along with the juice of the lemons. Among so much recommendation, the guineo when cooked becomes softer than the traditional green banana. First they are parboiled (cook in water) with garlic, an onion cut into halves, a sprig of thyme and a little salt or chicken broth. They are left al dente, drained and allowed to cool. Once cold, they are diced, mixed with onion and sweet chili, sour lemon juice, chopped coriander, drops of mustard and mayonnaise to combine.

 

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