The delights of banana blossom

The banana blossom, scientifically known as Musa acuminata, is the edible flower of a wild species of tropical and subtropical banana. Believed to have originated in Malaysia, it spread to India and Myanmar over time. In Nepal, we call it ‘bungo.’ My mother’s family, who hailed from Burma, often made ‘bungo ko achar’ at my maternal home. Though technically a fruit, the banana flower is often cooked as a vegetable. In Sri Lanka, for instance, it’s used in dishes like vazhaipoo (stir-fry) and keselmuwa (curry). Additionally, banana flowers can be steeped as tea and taken as a nutritional supplement, offering a pleasant, slightly sweet, and floral taste.

Banana blossoms are packed with health benefits. They contain significant amounts of potassium, calcium, and vitamins A, C, and E, as well as powerful flavonoids like quercetin and catechin. These nutrients can alleviate joint discomfort, increase bone mineral density, and reduce osteocalcin levels, thus preventing osteoporosis. Furthermore, banana flowers are rich in fiber, potassium, calcium, copper, phosphorus, iron, magnesium, and vitamin E. This robust nutritional profile contributes to a range of health benefits.

Nutritional Value (per 100g)

Energy: 51 kcal

Protein: 1.6g

Fat: 0.6g

Carbohydrate: 9.9g

Fiber: 5.7g

Calcium: 56mg

Phosphorus: 73.3mg

Iron: 56.4mg

Copper: 13mg

Potassium: 553.3mg

Magnesium: 48.7mg

Vitamin E: 1.07mg

Recipe: Bungo ko achar (Banana blossom pickle)

This tongue-tickling pickle is a unique preparation frequently made in my maternal home whenever the banana tree yields a flower. Here is our family recipe:

Ingredients

3 cups chopped banana florets (from approximately 3 medium-sized flowers)

60 grams tamarind (size of 2 lemons, make a thick extract in water)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

15 medium-sized long green chilies (finely chopped)

1/4 cup chili powder

1 tablespoon turmeric powder

1/2 teaspoon asafoetida

Salt to taste (approximately 1/4 cup)

1 cup sesame oil

Method

Remove the dark purple-pink petals from the banana flowers. Detach the florets attached to the base of the flower and immediately place them in water mixed with a spoon of curd.

After removing all the florets, take each floret and eliminate the thick dark stamen in the center. Chop these finely and put them back into the curd water.

Heat oil in a heavy-bottomed pan and splutter the mustard and cumin seeds. Add the asafoetida and reduce the flame.

Add the chopped green chili and sauté until it loses its moisture.

Drain the florets and add them to the oil. Sauté well for a few minutes.

Pour in the sesame paste, salt, turmeric powder, and chili powder. Simmer until the pickle thickens. Finish with lemon juice.

Ensure the pickle is thick enough so that when you drop a spoonful onto a plate it doesn’t flow.

Remove from heat, cool, and store the pickle in a sterilized bottle at room temperature in a cool, dry place.

Note: This pickle stays good for about a month at room temperature. It can be used as a condiment for various dishes, serving as a side dish to complement the main meal.

Recipe: Banana flower salad

Ingredients

3 cups chopped banana florets (from approximately 3 medium-sized flowers)

60 grams tamarind (size of 2 lemons, make a thick extract in water)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

15 medium-sized long green chilies (finely chopped)

1/4 cup chili powder

1 tablespoon turmeric powder

1/2 teaspoon asafoetida

Salt to taste (approximately 1/4 cup)

1 cup sesame oil

Method

Remove the bracts of the male banana blossom and discard the developing mini bananas. Save the large colorful bracts for decorating the serving dish.

Remove the bracts and developing fruit until the bract color changes to a pale hue. Save the flowers on tiny ovaries that will eventually develop into bananas for the salad.

Soak all mature flowers in water in a bowl. Remove the pistil and tiny translucent bract-like structures. Discard these.

Wash the prepared flowers in clean water and boil for approximately 10 minutes until tender. Discard the water and gently squeeze the cooked banana flowers to drain excess water. Spread them on paper towels to dry further.

Boil potatoes, skin them, and cut them into half-inch cubes.

Dry roast sesame seeds and peanuts separately, then grind them separately into a fine consistency in a food processor.

Mix the cubed potatoes and boiled banana flowers in a dish. Add ground sesame seed and peanut, salt to taste, and lime juice. Mix well.

Heat cooking oil in a small pan until smoking. Add fenugreek seeds, chopped chilies, and turmeric powder. Stir until fenugreek seeds turn black. Quickly pour this mixture on top of the salad and mix well.

This salad is now ready to serve and offers a delicious and nutritious way to enjoy banana blossoms. Both recipes showcase the versatility and health benefits of banana blossoms, making them worthy of a place in your kitchen. Whether enjoyed as a tangy pickle or a flavorful salad, these dishes offer a unique taste of tradition and wellness.

The author is a UK based R&D chef