Description
Green Banana Run Down is a flavorful Caribbean stew featuring tender green bananas simmered in a rich coconut milk sauce with aromatic herbs and spices. This traditional dish blends the creamy texture of coconut with the subtle heat of Scotch bonnet pepper, perfect for a comforting and hearty meal.
Ingredients
Scale
Produce
- 7 medium green bananas
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped
- 1 medium tomato, chopped
- 2 sprigs thyme
- 1 Scotch Bonnet pepper (or 1/4 teaspoon cayenne pepper)
Pantry
- 1 tablespoon coconut oil
- 1/4 teaspoon allspice
- 1/2 teaspoon Creole/Cajun seasoning (optional)
- 1/2 teaspoon salt, or to taste
- 1 15-ounce can coconut milk
Instructions
- Prepare the Bananas: Separate the green bananas from the stem and wash thoroughly. Using a sharp knife, cut off or slice through the ends. Score the skin lengthwise without cutting into the flesh to make peeling easier.
- Peel the Bananas: Remove the banana skins along the scored line, discarding the peels. Repeat for all bananas until fully peeled.
- Boil the Bananas: Bring a large pot of water to a boil. Add the peeled bananas and reduce heat to a simmer. Cook until the bananas are tender, approximately 20 minutes. Drain the water and set bananas aside.
- Sauté Aromatics: While the bananas cook, heat the coconut oil in a large skillet over medium-high heat. Add chopped onions and cook until soft, about 2 minutes. Stir in garlic, grated ginger, and chopped green onions and cook for another minute until fragrant.
- Add Flavorings: Mix in chopped tomatoes, thyme sprigs, allspice, optional Creole seasoning, canned coconut milk, Scotch bonnet pepper (or cayenne), and salt to taste. Stir well to combine all ingredients.
- Simmer with Bananas: Add the boiled green bananas to the skillet. Bring the mixture to a gentle simmer, then cover and cook until the sauce thickens, about 5 to 8 minutes, allowing the flavors to meld.
- Serve: Remove from heat and serve immediately. This dish pairs excellently with Jamaican steamed cabbage or callaloo for a traditional Caribbean meal experience.
Notes
- Scotch bonnet peppers are very spicy; adjust the quantity or substitute with milder peppers if preferred.
- For a vegetarian version, ensure that all seasonings used are plant-based.
- This dish can be served as a main or as a side to rice or steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
