BANANA FLOWER SOUP
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
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 SOUP!
A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
BANANA SOUFFLE
This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect "little something" to wrap up any holiday dinner. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside., In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon zest., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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