In Jamaica, probably the next most popular dish after rice and peas is escovitch fish. This improbable dish is of Latin origin where it is called escabeche. In Jamaica escovitch fish is a fried fish, all salty and crisp, served with a spicy hot vinegar, onion, tomato, and chili sauce. I made this vegan version of escovitch with boiled green bananas. It’s simple really, a simple vegan meal. The green bananas are actually bland like a potato, but the escovitch sauce adds interest–sour, salty, sweet. I served it with a colorful basmati rice salad made with corn, sweet red peppers, and golden raisins with a handful of scallions sprinkled on top.
6 green bananas
Cut off the tips of each banana and make a shallow slit from end to end. Place in a pot of boiling water, cover and cook for 15 minutes. Using a pair of tongs, remove the bananas to a plate and let them cool slightly. Remove the skins. Meanwhile, wash out the pot and put in about 8 cups water with 2 tablespoons salt. Bring to a boil and return the peeled bananas to the pot. Boil gently for 10 minutes. Add a cup of cold water and boil for 5 more minutes. Drain the bananas and let cool. Slice into chunks and set aside.
For the sauce (from WikiHow)
4 large cloves garlic, sliced
1/2 cup ripe tomatoes, chopped (I used grape tomatoes)
1/2 cup onion, sliced thin
1/4 teaspoon mixed peppercorns, optional
2 Thai chilies or 1 scotch bonnet pepper, optional (I recommend the scotch bonnet!)
2 tablespoons fresh squeezed lime juice
2 tablespoons vinegar
2 large pinches of sugar
Saute the garlic, tomatoes, onions and peppercorns. When the vegetables are wilted and fragrant with pepper, add the chilies, lime juice vinegar, sugar, and salt to taste. Heat through. Pour over the boiled green bananas.
To tell you the truth, I just used tomatoes and onions, vinegar and sugar.