Green Bananas In Aji Li Mojili Sauce Recipes

Steps:

• Peel the bananas.
• Slice them into 1/2 inch pieces or whatever size you prefer.
• Fry in the oil until they are golden. About 10 minutes per side, though.
• This could take shorter or longer, depending on your stove and fry pan.
• Make sure they are crunchie on each side.
• Drain on a paper towel.
• Sprinkle with cinnamon sugar.
• Bon Appetit.

Steps:

• Bring water to boil with salt and water. Cut top and bottom from the bananas. Core the sides. Add the bananas to the boiling water. Cook for 15 minutes. Remove the skin, and serve hot.

Steps:

• Combine all the ingredients in a food processor or blender and process to a coarse emerald-green sauce. The sauce will keep in the refrigerator, tightly covered, for 2 to 3 days.

Steps:

• For the sauce:Crush and mix in mortar.
• Trim ends of bananas and slit just the peel, lengthwise, on both sides. In a deep 8qt pot, bring water to a boil to cover green bananas. Add bananas, cover, and boil over low heat for 15 minutes. Drain and peel.
• Note: If you want to make it faster, place bananas in sink full of warm water. Add milk. This will prevent the knife and your hands from staining. This also works when peeling green plantains.
• Fill pot with ingredients, add salt. Boil over low heat for 10 minutes. When done. Drain and allow to cool.
• Cut bananas into 1-inch rounds. Place in a deep dish, alternating with sauce. Marinate for 24 hours.
• Serve as an appetizer or as a side dish.