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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1 lb banana blossom |
salt, to taste |
2 tablespoons oil |
1 medium onion, sliced |
2 cloves garlic, finely chopped |
1 small tomato, diced |
2 tablespoons vinegar |
salt and pepper |
1 cup thick coconut milk |
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.
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