Banana Flower Soup Recipes

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BANANA FLOWER SOUP



Banana Flower Soup image

Have you seen those large, purple flowers hanging from the banana stalk? Do you know they taste as interesting and as good as they look? Try this dish from Sri Lanka. Banana flowers have long been used in Indian and Thai cooking. Each flower is large enough to be a meal in itself with a subtle flavor which holds stronger flavors in balance Banana flowers grow at the end of the single flower stalk produced by each banana stem. They are pollinated by bees, wasps and flying insects. The flower is a deep maroon of tightly wrapped thick sepals hiding smaller yellow or white flowers. It is these smaller white or yellow flowers which develop into bananas. For this recipe the whole flower is used.

Provided by Ambervim

Categories     < 60 Mins

Time 50m

Yield 1 Batch

Number Of Ingredients 12

1 prepared banana flower
1 cup raw shrimp
14 ozs thick coconut milk
1 1/2 inches ginger, peeled and grated
1 stalk lemongrass (or 1 tblsp sliced)
1/4 teaspoon turmeric
1/2 teaspoon garam masala
2 fresh green chilies (or dried red chilies to taste)
salt
black pepper
oil (for cooking)
water

Steps:

  • Raw banana flowers are bitter and have to be prepared in advance. First remove the outer two or three layers of sepals, keep the small flowers. Holding the flower by the tip cut off and discard the 'root': remove the first inch and a half. Now thinly slice the flower through, chopping it as you might a cabbage. The juice will stain surfaces dark brown so either rub surfaces with oil before or cut on top of newspaper. Chop the small flowers you saved earlier into similar sized pieces. Place in bowl and cover with salted water into which a lime or lemon has been squeezed. Soak for at least an hour and discard the water. Rinse thoroughly and allow to drip dry.
  • Mix coconut milk with half as much water and heat with prepared banana flower, half the ginger and the lemongrass.
  • In a heavy pan slowly heat the oil. Blend together the garam masala, tumeric, remaining ginger and chillies until a paste is made and add to the oil. Cook stirring until the aroma becomes intoxicating and the oils separate in the pan. Add the shrimp and stir fry until cooked all the way through. Add this to the coconut / banana flower mix. Stir thoroughly and simmer for 20 minutes, adding more water if needed, season to taste and serve.
  • This soup can be prepared a day in advance and heated before serving. Allowing it to rest overnight will give time for the flavors to blend and harmonize thoroughly.

Nutrition Facts : Calories 49.5, Fat 0.5, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 11.4, Fiber 4.2, Sugar 5.7, Protein 2.1

BANANA FLOWER SIDE DISH



Banana Flower Side Dish image

Banana Flowers look impressive hanging from their strong stalks, they look equally impressive when served up alongside a traditional green banana curry and saffron rice. The Indians and Thais have used banana flowers in their cooking for centuries. The large and heavy flower is packed with potassium, magnesium and iron and is large enough to provide a hearty and healthy dish for two to three people

Provided by Ambervim

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 banana flower, prepared
1/2 cup fresh grated coconut
1 cup of thick tamarind paste (or paste-mix a an egg sized ball of tamarind with boiling water and a 2 tsps of brown sugar)
1 onion
2 teaspoons garlic, minced
oil (for frying)
1 1/2 inches ginger, peeled and grated
1 lime, juice of
1/2 inch turmeric, peeled and grated or 1/4 teaspoon dried turmeric
1 teaspoon garam masala
2 green chilies, finely chopped (or to taste)
salt
1 cup yogurt
fresh cilantro, finely chopped to garnish

Steps:

  • Preparing the Banana Flower.
  • Straight off the tree the banana flower is too bitter to eat. It must be prepared in advance. Discard the first 2 or 3 sepals - these beautiful dark maroon petals can be saved to serve your dish in later. Peeling back the dark sepals will reveal small elongated white or yellow flowers. These flowers develop into bananas. Save them to add as a garnish later, remember to soak them with the rest of the flower. Holding the tip of the flower first chop off the base of the stem - about and inch and a half is enough, discard this piece. Slice the flower through finely as you might chop a cabbage. Cut all of the flower this way. Put all of your flower, including the earlier saved pieces, into a pot and cover with clean salted water into which a lime or lemon has been squeezed. Set aside for at least an hour, then rinse thoroughly and towel dry or allow to drip dry.
  • Pound or blend together the garam masala, garlic, ginger, tumeric and chillies.
  • Heat oil slowly in a heavy pan and when the oil begins to smoke add the blend and fry stirring often until the oils begin to separate and the smell becomes pungent and very aromatic.
  • Add the chopped onion and banana flower and stir to coat. Add the tamarind sauce and ½ cup of water and allow to simmer for 5 minutes uncovered.
  • Add coconut, salt and lime juice and simmer for another 12-15 minutes covered.
  • Serve in banana sepals, topped with a good spoonful of yogurt, sprinkled with chopped cilantro and decorated with the small yellow flowers.

Nutrition Facts : Calories 408.4, Fat 18.3, SaturatedFat 15, Cholesterol 15.9, Sodium 87.3, Carbohydrate 60.4, Fiber 8.3, Sugar 46.7, Protein 9.2

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