Still hungry? Check out more recipes below!
Ikan Bakar is an Indonesian-style grilled fish marinated with a vibrant blend of chilies, aromatics, tamarind, and a touch of palm sugar, then charred in banana leaves for smoky fragrance. Bright lime and shrimp paste deepen the savory, coastal flavors.
A traditional Maldivian leaf-wrapped sweet made with rice flour, grated coconut, and huni hakuru (coconut treacle), scented with cardamom and pandan, then steamed or griddled in banana leaves.
A traditional Costa Rican corn cake from Talamanca, Tamal Asado is a fragrant, gently sweet bake made with fresh corn, coconut milk, masa harina, brown sugar, butter, eggs, cinnamon, and grated white cheese, wrapped and baked in banana leaves. The result is a moist, custardy interior with subtle coconut and vanilla notes and a toasty banana-leaf aroma.
A Burundian/East African preparation of mukeke (Lake Tanganyika fish) seasoned with lemon, garlic, onion, tomato, and chili, then wrapped in banana leaf and steamed or grilled. Traditionally served with cassava, plantain, or rice.
Te Bwabwai is a traditional Kiribati taro pudding, steamed in banana leaves and enriched with coconut cream, toddy syrup, and grated coconut. Fragrant pandanus leaf and a pinch of salt balance the natural sweetness for a comforting island treat.
A Central African classic of fish marinated with lime, garlic, ginger, chili, and herbs, then wrapped in banana leaves and gently steamed or grilled. The result is tender, aromatic, and citrus-bright Poisson Maboké au Citron Vert.
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