Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. Discard tough outer layers and slice the blossom thinly, first cutting it in two lengthways if it is large.
  2. 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.
  3. Heat oil in a wok or frying pan and saute onion and garlic until golden brown.
  4. Add tomato, stir for 3 minutes.
  5. Add banana blossom and vinegar and bring to the boil.
  6. Simmer for 5 minutes.
  7. Taste and add salt and pepper as required.
  8. Cook until blossom is tender, then stir in coconut milk and remove from heat.
  9. Serve with rice.
Most Helpful

5 5

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.

5 5

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.