Caribbean Banana Salad Recipes

CARIBBEAN BARLEY SALAD

Steps:

• Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
• Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

CARIBBEAN BANANA SALAD

Steps:

• About 20 minutes before you're ready serve, combine yogurt, onion, cilantro, mint, lime zest, brown sugar, nutmeg and cinnamon in a medium bowl.
• Gently stir in bananas and salt.
• Adjust seasoning with more brown sugar and/or salt, if desired.

SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD

Steps:

• In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.
• Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.
• Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
• Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.
• Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.

CARIBBEAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

CARIBBEAN BLACK BEAN SALAD

Steps:

• Place the black beans in a large saucepan. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon. Add cold water to cover. Simmer gently over medium heat until the beans are tender, about 45 minutes. Remove the ham hocks. Set aside to cool. Drain the beans and rinse under cold running water until chilled. Set aside.
• Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season with the salt and pepper. Set aside. Pull the ham off the hock, discarding the bone and fat. Mince the meat and add it to the salad bowl. Add the beans and coriander leaves. Toss to combine. Season to taste with additional salt and pepper.

BANANAS CARIBBEAN

Steps:

• Preheat oven to 450 degrees F.
• Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
• Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
• Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
• Remove from oven. Sprinkle with the rum before serving.
• Serve as-is, or with a scoop of vanilla or coconut ice cream.