When I was pregnant with my son, I didn’t get too many cravings but when I did, let me tell you, they were very strong. They were so strong that it was all I thought about.
I wasn’t that “crazy” pregnant woman that would send her husband to the store at 3 in the morning to get chocolate or whatever the craving was. I was patient, in a way. I did drink milk every single day because that was one of the things I craved and it was not because it was good for me or the baby.
The one thing that I could not make myself and crave almost every week was my mother-in-law’s Guineos En Escabeche (pronounced es-kah-BECH-ay) recipe. It’s a very authentic Puerto Rican dish. Guineos is Spanish for green bananas and the Escabeche is basically an acidic marinade which is onions marinated in vinegar.
She made it when I was 5 months pregnant and I was hooked even after I gave birth. She made it for me constantly because she said she didn’t want a sty in her eye (an old wives tale if you deny a pregnant women anything she wants). And so I was one happy preggo!
Below is the recipe I found that is very similar to the one she makes and I’m sharing it with you all. It goes well with a side of arroz con gandules (rice & pigeon peas) and pernil (garlicky-seasoned pork shoulder). Yum!
Guineos en Escabeche
2 lbs. green cooking bananas – about 10 green bananas
1 to 1 1/2 lbs. onions sliced into thin rings
1 cup white vinegar
3 to 4 cloves crushed garlic
10 to 12 olives
1/2 teaspoon salt
10 to 12 whole black pepper corns
3 to 4 bay leaves
2-3 cups Extra Virgin Olive Oil
2 quarts of water (for the Guineos)
*Note: You can also add chicken gizzards if you like. I omit that because I don’t care for it.
Cut the banana with a knife by cutting off the ends of the bananas and making a cut along the outside curves of the banana skins, but do not remove the skins.
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 20 minutes or until the onions are soft. Remove from heat and set aside to cool to room temperature.
The bananas are done when you lightly stab them with a toothpick or a fork until tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass bowl. Add the sauce to the bananas. Stir and mix well. Cover them and marinade them for at least 24 hours in the fridge.
For more tasty recipes, please visit Latina on a mission.com.