I just got in the house after the long trip to the States! And it’s so beautiful, clean, the gardens are weeded, I can’t believe it. The housesitters, my gardener and his family, built me new stairs to the front door, with one letter of my name in each step. What! Without even asking, and it looks so special. Tiko is calm and met me at the gate. Anyway, I’m punchy right now but will tell you more blessings later. So good to be home. calm and happy.
- 1 prepared banana flower
- 1 T. coconut flower
- 1 pot water
- 1 c. tofu
- 2 c. coconut milk
- 1 1⁄2 in. ginger
- 1 stalk lemongrass (1 T. sliced)
- 1⁄4 tsp. turmeric
- 1⁄2 tsp. garam masala or other Indian mix of herbs
- 1/2 tsp. red pepper
- pepper and salt to taste
- First remove the outer two or three layers of sepals, keeping the small flowers. Holding the flower by the tip, cut off and discard the ‘root’. Remove the first inch and a half. Thinly slice the flower through like 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 seasonings and chilies until a paste is made and add to the oil. Cook, stirring until before the herbs are softened and just brown. Add the tofu 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. Seaason to taste and serve.
Word of the Day –sopa – soup
Tip of the Day – Allowing the soup to rest overnight will give time for the flavors to combine. It actually tastes better the next day!
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