Banana Blossom Guinatan

"I haven't tried this yet but am looking forward to using it when my banana trees ripen. Originally from a Charmaine Solomon book."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
photo by Kathy228 photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by Kathy228 photo by Kathy228
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

  1. Do you need to clean the florets inside the blossom or do you just chop the whole thing?
     
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Reviews

  1. Can you add meat to the banana blossom dish?
     
  2. Wow!my first time to try this recipe.
     
  3. Very good over jasmine rice!
     
  4. 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. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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