Banana Leaf / Plantain Leaf
Banana leaf is used in many tropical areas of the world in place of plates,
particularly at banquets and other large events. and in street food stalls
and restaurants. Plantain leaves are very similar but a little tougher. Leaves
are also an important food wrapper particularly to hold and protect
food during steaming and for making rice cakes, which may be cylindrical or
pyramid shaped.
The photo shows about 1/4 of a banana leaf (split down the spine and then cut in half crosswise) which is the way they are normally sold around here, fresh or frozen. This 1/4 leaf was 3 feet long and nearly a foot across at the widest point. Photo © cg1.
More on Bananas.
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Buying: Banana leaves are easily available in the freezer cases of Asian grocers, here in Southern California and probably through most of the country. They need to be thawed thoroughly before unfolding, but any leftovers can be refrozen without degrading. They are sometimes available fresh here in Southern California, but sell out quickly. We have plenty of banana plants growing around here, but we also have the Santa Ana winds which split them up pretty badly. Prep: Banana leaves should be passed over a flame or blanched in boiling water before use as a wrapper. This makes them more flexible and less likely to split up. Subst: Used as wrappers, banana leaves impart only a slight flavor to food, so if you can't get them you can use corn husks or parchment paper, or even aluminum foil (if no acidic ingredients) without destroying the recipe. Of course the appearance will not be "authentic". |
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©Andrew Grygus
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