Banana Blossom Guinatan
- 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
- 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.