Guineo

Guineos (pronounced [gi'neos]) usually refers to a ripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. Etymology of the word Guineo comes from Guinea, a country in the west of Africa, as it is one of the places from which bananas originate. Some make a distinction between the two and refer to green bananas as guineos verdes (green bananas) and yellow bananas as guineos (ripe bananas).

Guineos are not to be confused with plantains, which are far starchier than the guineo and cannot be used in the same ways.

Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling.

Plantains are more widely used in the Dominican Republic than green bananas. There aren't many uses for green bananas and most dishes have been adapted. As in the Haitian labouyi Bannann, a green banana porridge, and the Puerto Rican dishes mofongo, alcapurria, and pasteles along with other dishes from the neighboring island. Green plantains are also commonly used in sancocho, mondongo and other soups.

Guineítos a dish where green bananas are boiled then sauteed with peppers and onions.

Mangú can also be made with platano maduro although this is less common.

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

Asopao de Gandules (pigeon pea soup) is a soup made with green banana and viandas dumplings, pigeon pea and pork or oxtail.

Ajo Pollo (egg and green banana dumplings soup).

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

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