Add Banana Flowers to Your Accra For a Vegetarian Swap!
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Banana has many variations: figs, green figs and plantains-—the list goes on!. Whichever you can get your hands on, you’re sure to get a delicious and versatile fruit. Botanically, a berry, bananas are famous for being high in potassium however, they’re actually a better source for vitamin B6 and C. Banana’s old scientific name is musa sapientum which translates into “fruit of the wise men”. With that many vitamins in a sweet-pudding like fruit, no wonder it was the wise man’s fruit! Grown all over the world, bananas are used as a lot more than just fruit. Countries in Southeast Asia often make banana fritters, pancakes and even salads out of the fruit. The following recipes use different types of bananas in ways a little more interesting than just peeling back and munching on it, though there’s nothing wrong with that either!
SILK FIG FLOWER ACCRA
This accra recipe uses an under-utilised part of the banana: its flowers. In this case, the flowers of silk figs are used. They taste similar to artichoke hearts and are a good meaty substitute for vegetarians, especially in this accra recipe. Not nearly as strong as saltfish, the banana flowers add freshness to a beautifully fried ball of dough. Douse in delicious tamarind sauce and BOOM, you’ve got a winner!
Yields: 4 Servings
Cook Time: 35 mins
INGREDIENTS
- 1 banana flower, cleaned
- 1 cup flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon sugar
- 3 sprigs fresh
- Portuguese thyme or oregano
- 2 chadon beni leaves
- 1 small onion, diced
- 2 cloves garlic, grated
- 1 pimento, chopped
- Salt
- Black pepper
- Hot pepper
- Oil
- Tamarind sauce to serve
DIRECTIONS
- Heat oil to 350°F or medium-high heat. Line a platter with paper towel.
- In a medium bowl, add all ingredients and mix.
- Carefully dollop a heaping tablespoon of batter into oil. Dollops should puff to the top of the pot. Flip each accra in the oil to ensure that all sides are golden brown.
- Remove from the accra and place onto lined plate to remove excess oil. Repeat until all your batter is finished.
- Serve warm with tamarind sauce.
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