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Green Banana: Difference between revisions
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(Created page with "Not to be confused with unripe bananas that have yet to turn yellow. Green bananas are used in African, Caribbean and South American cooking, in much the same way as Plantains, boiled, fried, steamed or grilled. They can also be used in curries or stews. Green bananas have a tough, vibrantly green skin, with firm starchy flesh. <youtube>gyZTrttxUT0</YouTube> Category:Exotic Fruit") |
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Not to be confused with unripe bananas that have yet to turn yellow. Green bananas are used in African, Caribbean and South American cooking, in much the same way as Plantains, boiled, fried, steamed or grilled. They can also be used in curries or stews. Green bananas have a tough, vibrantly green skin, with firm starchy flesh. | Not to be confused with unripe bananas that have yet to turn yellow. Green bananas are used in African, Caribbean and South American cooking, in much the same way as Plantains, boiled, fried, steamed or grilled. | ||
They can also be used in curries or stews. Green bananas have a tough, vibrantly green skin, with firm starchy flesh. | |||
<youtube>gyZTrttxUT0</YouTube> | <youtube>gyZTrttxUT0</YouTube> | ||
[[Category:Exotic Fruit]] | [[Category:Exotic Fruit]] | ||
Latest revision as of 08:03, 2 January 2024
Not to be confused with unripe bananas that have yet to turn yellow. Green bananas are used in African, Caribbean and South American cooking, in much the same way as Plantains, boiled, fried, steamed or grilled.
They can also be used in curries or stews. Green bananas have a tough, vibrantly green skin, with firm starchy flesh.