Let’s Go Bananas!
By Sheela Sheth, Food Expert
Banana is an integral part of every home, from a breakfast blend to a dessert delight. To give a tropical touch to any decadent cross-cultural cuisine, I often use banana leaves for cooking, serving and storing.
Indo-Lankan Treat
Serves 4
Ingredients
4 banana leaves
1 cup rice
1 cup lentils
1 cup shredded cabbage
1 cup string beans
1 cup yam or sweet potato
½ kg seafood of your choice (optional)
½ cup coconut milk
1 tbsp coriander powder
½ cup desiccated coconut
1 tsp tamarind pulp
1 tbsp chilli powder
1 tsp turmeric powder
Salt to taste
Directions
1. Wash the banana leaves and set aside
2. Soak rice for 15 minutes and cook for two minutes in instant pot
3. Soak lentils for half an hour and cook for two minutes in an instant cooking pot
4. Cook all the vegetables separately, adding the spices and one tablespoon of coconut powder, coriander powder, chilli powder and salt to taste and set aside
5. Prepare the boiled lentils with coconut milk, tamarind pulp and all the spices
6. Prepare shrimp or fish to suit your taste
7. Take the banana leaf, place two tablespoons of rice in the centre, then one tablespoon of cooked veggies and any thick curry of your choice
8. Fold the banana leaf to form a packet and insert a toothpick to hold in place, then put all the packets on a baking tray
9. Preheat the oven to 250°C and bake for about 15 minutes. Serve hot
Floral salad bowl
Ingredients
Ingredients
1 banana flower
1 onion, finely chopped
¼ cup desiccated coconut
1 cup quinoa, boiled
2 tsp lemon juice
1 tsp brown sugar or honey
2 cloves garlic, chopped
½ carrot, grated
Fresh coriander to garnish
Salt to taste
Directions
1. Wash and clean the banana flower by plucking off the purple leaves
2. Get the shoot ready and shred the inner portion
3. Temper it with mustard and spice of your choice
4. Lightly stir fry with chopped onion, garlic and desiccated coconut and remove from heat
5. Add the prepared quinoa adding lemon juice, honey and salt to taste
6. Mix well and garnish with fresh coriander
7. Serve cold
Banana Stem Raita
Ingredients
1 cup banana stem
½ cup cucumber
1 small tomato
1 small green chilli
1 cup yoghurt
A pinch of sugar
Salt to taste
Directions
1. Take the tender part of the stem and cut it up thinly
2. Peel and cut up the cucumber, chilli and tomato in a crank chop
3. Mix the yoghurt with all the ingredients and set aside to cool
Serves as an accompaniment to your main dish
Sheela’s kitchen confidentials
Banana leaves freeze well and are perfect for baking fish
Never overcook the banana flower as it turns bitter. Adding lemon juice will retain texture and colour
Banana leaves are a natural meat tenderiser. They make a perfect mulch in your garden due to their rich nutritional value
