The banana blossom/ flower is an edible purple flower found on the banana plant, at the end of the banana cluster. It is considered a vegetable in Southeast Asia and is prepared and tastes similar to artichokes. Add other vegetables like corn and beetroot into the mix and you’ll have a hearty, healthy, vegan supper for the family.
Serving: for 2 people
- 1 banana flower
- 2 beetroot bulbs
- 1 inch piece of ginger
- 3 garlic cloves
- 1 corn on the cob
- a pinch of salt
- a pinch of black pepper
- 3 chilli’s
- 1 lime
Cook the banana flower, corn on the cob and beetroot in water for 20 minutes. Cut each beetroot bulb into 8 pieces. Cut the corn into 4 pieces. Peel the banana flower petals off and cut the inside part into 6 long pieces. Slice up the ginger, garlic and chilli.
Put the stove onto a medium heat and add oil into a pan. Add garlic, ginger and let simmer for a minute to infuse with the oil. Add the beetroot and lower the heat of the stove. Add the salt, pepper, chilli and stir. Add the corn and banana flower, stir and let it simmer for 3 minutes. Add the juice of the lime, stir and let it simmer for another 3 minutes. Add garnish (optional).
Serve while hot and enjoy!
Watch the full video below:
Thanks to our Khmer kitchen staff for preparing and cooking our meals.
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