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Guineos (pronounced ghee-nay-oss) usually refers to an unripened banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. Some make a distinction between the two and refer to green bananas as guineos verdes (green bananas) and yellow bananas as guineos (ripe bananas).



Dominican Republic[edit]

Plantains are more widely used in the Dominican Republic then green banana. There aren't many uses for green banana and most dish have been adopted. Haitian labouyi Bannann a green banana porridge and Puerto Rican dishes such as mofongo, alcapurria, pasteles, and other dish from the neighbor island. Green bananas are highly used in sancocho, mondongo and other soups.


Mangú can also be made with guineos although less common.

Puerto Rico[edit]

In Puerto Rico cooking green bananas are in dishes such as viandas con mojo, pasteles, sopa de mondongo and sancocho. There are many other dish on the island using green bananas.


Ajo Pollo (egg and green banana dumplings soup).

Alcapurrias are gound beef filled, fried fritters made from a mixture of grated yautía (eddoe root) and green bananas.


Escabeche a green bananas and chicken gizzards pickled in a garlicky brine with onions and olives.

Guineos verdes en fricasé (fricassee green bananas). Green bananas cooked in a spicy tomato base fricassee sauce with recaíto, capers, pique criollo, black and green olives.



Trifongo consist of green and yellow plantain and green banana pieces that are fried then mashed into a dome shape with garlic, seasonings, broth, olive oil and chicharrón (pork cracklings). Sometimes it is served upsidedown in a pilón (mortar) stuffed with meats or seafood.

