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Banana Blossom Guinatan
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Tips
Banana blossoms, or banana flowers, can be eaten raw but are best when they are cooked.
These contain vitamins A and C as well as calcium and iron.
To use, peel the leaves and soak in lemon water. Bake with onions and peppers in tomato sauce or add to stir-fries.
Ingredients (serves 4)
1 pound banana blossoms
2 tablespoons oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 small tomato, diced
2 tablespoons vinegar
1 cup thick coconut milk
Salt and pepper to taste
Directions
Discard tough outer layers and slice blossoms thinly. If they are large, cut lengthwise first.
Place the slices in a bowl, sprinkle with a tablespoon of salt, then thoroughly rub salt into banana slices. Leave for 10-15 minutes.
After sitting, squeeze out juices, rinse under cold water and squeeze dry.
Heat oil in a wok or frying pan and sauté onion and garlic until golden brown.
Add tomato and stir for 3 minutes.
Add banana blossoms and vinegar and bring to a boil. Simmer for 5 minutes.
Taste and add salt and pepper as desired.
Cook until blossoms are tender, then stir in coconut milk and remove from heat. Serve with rice.
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