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Banana flower and leaves cooking

Banana with Lemon curry made in a house in Vijayawada, Andhra Pradesh, India
Kilawin na pusô ng saging, a Filipino dish using banana flowers
Nicaraguan Nacatamales, in banana leaves, ready to be steamed
Kaeng yuak is a northern Thai curry made with the core of the banana plant
Pisang goreng fried banana coated in batter, popular snack in Indonesia
Banana in sweet gravy, known as pengat pisang in Malaysia

Banana hearts are used as a vegetable[103] in South Asian and Southeast Asian
cuisine, either raw or steamed with dips or cooked in soups, curries and fried
foods.[104][105] The flavor resembles that of artichoke. As with artichokes, both
the fleshy part of the bracts and the heart are edible.[106]
Main article: Banana leaf

Banana leaves are large, flexible, and waterproof. They are often used as
ecologically friendly disposable food containers or as "plates" in South Asia and
several Southeast Asian countries. In Indonesian cuisine, banana leaf is employed
in cooking methods like pepes and botok; banana leaf packages containing food
ingredients and spices are cooked in steam or in boiled water, or are grilled on
charcoal. When used so for steaming or grilling, the banana leaves protect the food
ingredients from burning and add a subtle sweet flavor.[107] In South India, it is
customary to serve traditional food on a banana leaf. In Tamil Nadu (India), dried
banana leaves are used as to pack food and to make cups to hold liquid food items.

The tender core of the banana plant's trunk is also used in South Asian and
Southeast Asian cuisine, and notably in the Burmese dish mohinga.