A ESCABECHE SAUCE:

2 c. olive oil
1 c. vinegar
12 peppercorn (whole black peppers)
1/2 tsp. salt
2 whole bay leaves
1 1/2 lbs. onions, peeled and sliced
2 cloves garlic, minced

PART B:

10 green bananas (plantains)

PART C:

8 c. water
2 tbsp. salt

In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cool.

Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes. Drain and peel.

Fill the pot with ingredients included C and bring rapidly to a boil. Add peeled bananas, cover and boil over low heat for 10 minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to cool.

Cut bananas into 1 inch rounds. Place in a deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer.