Entree: Kiribati – National Cuisine – Te Bua Toro ni Banaba (Banana blossom with coconut and fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 15 min

Total 35 min

Ingredients

- 1 medium banana blossom (banana heart), approx. 10–12 oz (280–340 g), trimmed and thinly sliced
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 8 oz (225 g) fresh firm white fish (cooked and flaked), approx. 8 oz (225 g)
- 1 cup (80 g) freshly grated coconut
- 1/2 cup (120 ml) thick coconut cream
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 g) freshly grated ginger
- 1 small fresh chili, thinly sliced (optional, to taste)
- 2 tbsp (30 ml) finely chopped fresh cilantro (or local herb)
- 1 tsp (5 g) sea salt, or to taste
- 2 tbsp (30 ml) coconut oil (or vegetable oil) for blanching
- 1 cup (240 ml) water (for blanching banana blossom)

Instructions

1. Prepare the banana blossom: remove outer bracts until reaching pale inner layers, thinly slice the tender heart, and immediately place the slices in a bowl of water with 1 tbsp (15 ml) lime juice to prevent darkening.
2. Bring 1 cup (240 ml) water to a simmer with 2 tbsp (30 ml) coconut oil and 1/2 tsp (2.5 g) salt; add the banana blossom slices and simmer gently 3–5 minutes until tender but still slightly firm. Drain, rinse under cold water, and squeeze gently to remove excess liquid.
3. If not already cooked, poach or pan-sear the fish in a little water or oil until opaque and flaky; flake into bite-sized pieces and set aside.
4. In a mixing bowl combine grated coconut, coconut cream, lime juice, grated ginger, sliced chili, chopped cilantro, and remaining salt; stir to make a creamy dressing.
5. Add the blanched banana blossom, sliced red onion, and flaked fish to the dressing and toss gently to coat. Taste and adjust salt or lime as needed.
6. Let rest 10–15 minutes for flavors to meld; serve at room temperature or slightly chilled as a filling island entree.