Banana leaf is not eaten but cooked in — it wraps food for steaming, roasting or pit-cooking and perfumes it.
18 traditional banana leaf dishes from 17 countries, with full ingredient lists and step-by-step methods. Free to read.
Banana leaf is not eaten but cooked in — it wraps food for steaming, roasting or pit-cooking and perfumes it. Copper documents 18 traditional dishes built on it, from Antigua and Barbuda, Belize, Brunei Darussalam and 14 other countries.
Across the 18 dishes listed here the median is 1 hour and 30 minutes. 2 of them are ready in 30 minutes or less.
These recipes come from 17 countries: Antigua and Barbuda, Belize, Brunei Darussalam, Cambodia, Congo, Fiji, Kiribati, Madagascar, Micronesia, Nicaragua, Oman, Papua New Guinea, Samoa, Solomon Islands, Togo, Tuvalu, Venezuela.
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