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Sauteed banana flowers banana blossom

Sauteed banana flowers

Course dinner, lunch, Main Course, Side Dish
Cuisine Asian, Caribbean


  • wok, frying pan or skillet


  • 2 Banana flowers
  • 2 tbsp oil
  • Chopped parsley
  • Chopped peppers
  • Chopped onion
  • Crushed garlic
  • salt
  • Chilli pepper
  • 1 teaspoon Turmeric
  • 1 cup Vinegar
  • cups water divided


  • Peel away purple shell called bracts. Make sure the shells are tight against each other. Discard loose petals that fall off without being plucked.
  • Remove rows of petals and secure them
  • Continue to remove the petals until you get to the yellow section of the core. This is where the younger petals are
  • Place the younger unopened petals aside since they do not require cleaning
  • Clean the petals by removing the tall skinny matchstick-like pistil and the outer facing white petal (it's different from the other petals).
  • Add all of the vinegar and most of the water to a container (leave half a cup of water to add to the petals when cooking them.)
  • Soak the flowers in the vinegar water solution overnight to help remove the bitterness
  • Rinse and drain
  • In a hot pan add all other ingredients except for banana flowers
  • Stir continuously
  • Toss in banana flowers, stir and add about ½ a cup of water
  • Cover and let it simmer a bit
  • You can add coconut milk if you'd like. For this recipe, I omitted the coconut milk
  • Pour it over rice and enjoy


Keyword banana, banana blossoms, banana flower