guineo
Guineos, pronounced ghee-nay-oss, usually refers to a green (unripened) banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. Some make a distinction between the two and refer to green bananas as guineos verdes (green bananas) and yellow bananas as guineos maduros (ripe bananas) or just maduros (ripe)
Guineos are not to be confused with plantains, which are far starchier than the guineo and cannot be used in the same ways.
Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling. In Puerto Rican cooking, they are (usually) used in the following dishes:
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