After a 4-month Colombian life, I have got accustomed to having at least half a banana on my main course plate, although most of the times, half a banana here is more like one whole banana elsewhere.
From being a curious surprise at the beginning, something that had always been looked forward to, it’s now an uneventful occurrence that happens almost daily, with no particular charm or attraction. It’s as basic as pasta in Italy, fries in the occidental or noodles in Asia..
Banana is omnipresent in the Latin American and Caribbean cuisine. It can be eaten sweet and soft (maduro), or firm and mild when still green; it can be roasted, smashed, boiled, tossed on the barbie, steamed or deep-fried (patacon).. You will find banana in your fried rice (calentado), banana with your meat, banana as crisps (delicious!) on supermarket shelves. It is eaten skin-on, or skin-off. However way it’s cooked, it’s consumed mainly as a component of your savory dish, and almost never as desserts.
With Colombia’s great love for both platanos and hamburger, I am yet to find banana in my burger. I am sure it exists..