Prep 20 mins
Cook 15 mins
I haven't tried this yet but am looking forward to using it when my banana trees ripen. Originally from a Charmaine Solomon book.
- 1 lb banana blossom
- salt, to taste
- 2 tablespoons oil
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 small tomatoes, diced
- 2 tablespoons vinegar
- salt and pepper
- 1 cup thick coconut milk
- Discard tough outer layers and slice the blossom thinly, first cutting it in two lengthways if it is large.
- Put the slices in a bowl, sprinkle with a tablespoon of salt, rubbing it well inches Leave for 10-15 minutes, squeeze out juices, rinse under cold water and squeeze dry.
- Heat oil in a wok or frying pan and saute onion and garlic until golden brown.
- Add tomato, stir for 3 minutes.
- Add banana blossom and vinegar and bring to the boil.
- Simmer for 5 minutes.
- Taste and add salt and pepper as required.
- Cook until blossom is tender, then stir in coconut milk and remove from heat.
- Serve with rice.
Very good over jasmine rice!
This is good, Instructions are clear, it is simple to make. I just cut 5 banana blossoms from the yard and have been trying several recipes. Missy must grow all the same things I do as I keep bumping into her recipes to use the abundance from my yard.
This is really very good. Tho I wasn't exactly sure how to prepare the blossom to make the recipe, I did what I found on-line and it seemed to work. Once the blossom is cleaned, the rest of the recipe is easy. Only change I made was I used large green onions instead of yellow onions. I served it over jasmine rice. I will make this again, but will seek out better blossom prep instructions then the ones I just used. The taste is very good.