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6
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65
Banana Flower Salad
Banana Flower Soup
2
1
1
4
2
4
cooking banana flowers
cup shelled shrimp or prawns
onion, sliced
tablespoons oil
cups water
3
3
2
6
2
cooking banana flowers
cooked crabs, meat removed
sweet potato leaves or kangkong or pumpkin tops
basil leaves
0
tablespoons of salt
cloves garlic, chopped (optional)
lemon and salt to taste
Remove outer layer of banana flowers. Cut the rest into small onion
ring shapes. Wash banana flower in salt water and rinse. Add salt to boiling
water, add banana flower. Boil for 5 to 10 minutes. Rinse and set aside.
Prepare other vegetables as follows: Separate kangkong leaves from
stem. Cut stem into 2 inch to 3 inch long pieces. Do not chop sweet potato
leaves, pumpkin tops or kangkong leaves.
Boil more water, add kangkong stem. Boil for 5 minutes, add sweet
potato leaves, pumpkin tops and kangkong leaves. Boil for another 3 to 5
minutes. Remove from water to prevent nutrient loss and change of color.
Season cooked crab meat with basil leaves, onion and black pepper,
then add to the mixture.
Remove the tough covering of the flower. Slice across into thin pieces.
Squeeze with salt and rinse. Set aside. Mix the shrimp or prawns with the
sliced onion and lemon juice. Fry the garlic in the oil. Add the shrimp
mixture. Add the water and continue cooking. Add the flowers. Turn over
constantly until tender. Season with salt. Serve hot.
Banana, A Tropical Treat, South Pacific Foods Leaflet 7 (1983), SPC,
Noumea, New Caledonia
Mix banana flower, green leafy vegetables and crab meat together.
Garnish with green onion and bell pepper or a little bit of carrot. Use
salad dressing if desired.
Madoja
(Banana Fritters)
Note: Nutritional values are not available for banana flowers.
4
/
1/
ripe cooking bananas
cup all-purpose flour
cup achoti water* (from 2 tablespoons achoti seeds)
tablespoons sugar
Floria P. James/COM/YAP/EFNEP
1
2
2
Banana flowers are picked from the end of a bunch of bananas when the
fruits are half grown. Removing the flower at his time will not hurt the
fruit. Flowers from eating bananas have a bitter taste and should not be
used. Only flowers from cooking varieties are eaten. They are used in
meat, fish, or shellfish dishes.
2
oil for frying
Peel bananas, slice diagonally into pieces 3/8 inch thick. If preferred,
3
they may be sliced lengthwise into /8 inch slices or cut into quarters. Make a
smooth batter of the flour, sugar and achoti water. Dip the pieces of bananas
in the batter and fry in hot oil, 2 inches deep in frying pan. Turn bananas
frequently. Fry until brown. Remove and drain on absorbent paper. Serve hot
or cold for dessert or with tea or coffee. Banana fritters can be sprinkled with
sugar or dipped in syrup.
*
1/2 cup evaporated milk may be substituted for achoti water.
Note: High in fat due to deep fat frying.
UOG/GCE
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