Banana blossom salad(gohu lo putungo) is a Gorontalo dish made of finely sliced banana blossom, shredded coconut, and seasoning.
Banana blossom or putungo, also referred to as banana flower or banana bud, is a large flower blossom from banana plants which eventually grows into bunches of bananas if left to grow. The deep red outer layers should be removed. The sliced blossom should be soaked in acidic water to remove astringency and prevent sticky black residue from forming.
Tiny shrimp or dried fish is usually added. Sometimes finely sliced papaya leaf or other greens are mixed in as well. Gohu lo putungo is traditionally mixed by hand on and served on banana leaf.
Recipe
Ingredients
- 2 – 4 bird eye chili
- ½ tsp salt
- 1 – 2 shallot with green part
- 1 large or 2 small banana blossom(putungo), finely sliced and soaked in water and 1 lime juice or vinegar 10 – 15 minutes and drained
- ½ coconut, grated
- ¼ cup tiny shrimp[rebon] or shredded dried skipjack tuna(cakalang) (optional)
- 2 tbsp coconut oil
- 1 lime juice (optional)
Directions
- pound chili, salt, shallot
- combine banana blossom, coconut, shrimp, papaya leaf, chili mixture, coconut oil, lime juice
- serve