How To Cook With Banana Leaves

Banana leaves are wonderfully versatile. They can be used to wrap all sorts of food for cooking and presentation and also as plates or serving platters.

If you – or a neighbour – don’t have a banana palm in your garden, strips of fresh banana leaf are available from many greengrocers. Fresh is best for serving on, but frozen ones work well for cooking.

Here’s how to cook with banana leaves (scroll down for a step-by-step video).

If using a fresh leaf from the garden, cut either side of the thick central stem and discard it.
Wipe both sides of the leaf well with a clean damp cloth, wiping in the direction of the lines rather than across them to reduce the risk of tearing.
Trim off any discoloured or tough edges and cut into desired lengths.
Pass each piece over a flame or hot plate a few times until it looks slightly oily all over and feels supple. Alternatively, place in the sink and cover with boiling water for 60 seconds then drain and wipe dry; it may develop a pale white film in spots.
Place banana leaf on a work surface with the lines running horizontally and the shiny (outer) side down. Place food on the dull (under) side, roll or fold in the direction of the lines and secure the parcels with toothpicks.

When using a banana leaf as a plate, some cultures dictate that it should always be placed with the pointy end to the diners left. After the meal, the diner should fold it in half towards themselves to indicate that they’ve finished and enjoyed the food. The direction of the fold is important as an upward fold indicates displeasure with the food in some cultures and is used to show condolences at a funeral or wake in others.

If you can’t find banana leaves, wrap food in baking paper then aluminium foil.