Ingredients (Serves 4)
For the Banana Blossoms:
2 banana blossoms (available in Asian markets or specialty stores)
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
For the Tamarind Glaze:
2 tablespoons tamarind paste
1 tablespoon honey or maple syrup
1 tablespoon soy sauce
1 teaspoon ginger, finely grated
1 tablespoon water (to adjust consistency)
For Garnish:
Fresh cilantro, chopped 🌿
Toasted sesame seeds
Instructions
Prepare the Banana Blossoms:
Remove the tough outer layers of the banana blossoms until you reach the tender inner petals. Slice into halves lengthwise and soak in water with a squeeze of lemon to prevent discoloration.
Season the Blossoms:
Pat the blossoms dry and brush with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
Prepare the Tamarind Glaze:
In a small bowl, mix tamarind paste, honey, soy sauce, ginger, and water. Whisk until smooth. Adjust the consistency with more water if needed.
Preheat the Grill:
Heat the grill to medium-high and lightly oil the grates.
Grill the Banana Blossoms:
Place the seasoned banana blossoms cut-side down on the grill. Cook for 3–4 minutes per side, until tender and slightly charred.
Glaze and Serve:
Brush the grilled blossoms generously with the tamarind glaze during the last minute of grilling. Transfer to a serving platter and garnish with fresh cilantro and toasted sesame seeds.
Tips for the Best Banana Blossoms
Use fresh, firm banana blossoms to ensure they hold up during grilling.
For a spicier twist, add a pinch of chili flakes to the tamarind glaze.
Soaking the blossoms in lemon water helps reduce any bitterness.
Serving Suggestions
Serve these grilled banana blossoms as a side dish with steamed jasmine rice or as a vegetarian main course paired with a fresh cucumber salad
