2 banana blossoms
2 Tbl vinegar
¼ cup sliced onion
1 Tbl cooking oil
1 cup pure coconut milk
¼ cup sliced tomatoes
2 cloves garlic, crushed
Salt and pepper to taste

Remove the tough covering of the blossoms; slice thin crosswise. Add 2 Tbl coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

Heat oil in skillet and saute garlic until light brown. Add onion and then tomatoes. Cook about 3 minutes. Add banana blossoms. and vinegar and bring to a boil without stirring. Simmer for another 3 minutes. Add salt and pepper and stir.

Continue cooking until banana blossom is tender. Add coconut milk and turn off heat.

Tampa Bay Chapter

DATE: March 1986

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