Thursday, December 10, 2009

Banana Flower Curry

Banana Flower Dinner

Our Brazilian Banana was ready to harvest, so we cut down the bunch. At the bottom was the remaining flower. Curious about its taste, I thought I would make a salad with it but it turned into this curry.

After admiring the flower part appropriately, cut each red leaf at the bottom so that it releases. Remove the little banana ovaries and stack the leaves inside each other for fine chopping. Once the undeveloped bananas become even more undeveloped, cut the stamen and pistil end off and keep the bottom part. Put the chopped flower (red leaf and ovary parts) in water with some apple cider vinegar. This is to prevent oxidization, which can happen quickly.
***While working with this either wear thin rubber gloves or cover your hands and fingernails with coconut oil. (I suppose any oil would work). The juice can stain your hands.****

Make a paste: Grind together:
De-seeded and chopped Thai peppers
(or leave a few seeds in)
Minced garlic
A few drops of home made habanero sauce
Palm sugar
Fresh grated ginger
Fresh grated turmeric (or powdered)
Grind peanuts, macadamia nuts, sesame seeds, Add to paste
Sesame oil
Coconut milk
Fish sauce
Lemon juice.
Mash as you go along in the mortar and pestle*
Chop basil and mint together and set aside.
Chop poached chicken and set aside.
Chop red onion.
Heat a pan, adding coconut oil and sesame oil.
Cook red onion,adding a little stock or water so it doesn't burn. Stir in some paste. When half cooked, add chopped chicken and add more paste.
In a separate heated pan, heat oil and add strained banana flower pieces and sauté with paste. When pieces are soft, add the chicken/onion mixture and cook a little more. Adjust flavour by adding more paste or sesame chili oil. Plate and top with the chopped greens.

1 comment:

  1. The editing software for the blog is sorely lacking. If there is a trick to better formatting, I haven't learned it yet.