Green Bananas Anyone?
For the better stocked supermarkets in Switzerland, ripe bananas are essential. It is the second most consumed fruit in the country, which is surprising since it’s not grown locally. According to a research conducted in 2017, statistically every person in Switzerland eats about 10kg (22 lbs) of bananas each year.
While ripe bananas are quite common, green bananas less so. Speciality food stores with food produce from Asia and Africa usually have green bananas.
Unlike ripe bananas the green variety is cooked before eaten. In Jamaica they are boiled and served as part of a meal. For instance, at breakfast green bananas are often served with ackee and salted cod and/or callaloo (see blog titled ‘Callaloo the perfect complement’)
When eaten, green bananas are quite filling because of their high fibre content and resistant starch, thereby reducing your appetite. Green bananas are rich in essential minerals and vitamins, including potassium, vitamin B6, magnesium, vitamin C, copper and manganese. They are very low in fat and protein.
Here is an easy guide on how to cook green bananas
1. Wash the bananas thoroughly in warm soapy water to remove any remaining traces of pesticides and artificial fertilisers
2. Carefully place the bananas into a saucepan of boiling water, with a little salt and tea spoon of olive oil.
3. Boil for about 20 minutes. While cooking the skin of the banana changes colour to dark brown and purple. You’ll know they are ready if the flesh inside feels tender when pricked with a fork.
4. Remove the skin carefully, then serve warm.
Here are a few images of bananas from the field to the breakfast plate, as well as artist Amy Laskin painting of green bananas https://www.experiencejamaique.com/fr/landscape-bananas https://www.experiencejamaique.com/fr/landscape-bananas