Where to find banana leaves

The leaves of the banana plant have many uses in tropical Asian countries. Banana leaves are key ingredients around the world in tropical cuisines. Consequently, while their culinary usage is far from exclusive to tropical Asian countries, they are quite common in the food of much of southeast Asia. For cooking, a ubiquitous technique across many cuisines is to wrap food in a banana leaf and then steam or bake it, similar to how corn husks are used in other parts of the world.

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Although they are not edible, the banana leaves have a very important role in the kitchen. It helps in almost every culinary processes: preparation, service, consumption and even as a packaging. The banana leaf can hold the liquids of the food, being the perfect package to cook whatever you want, such as vegetables, fish, and chicken. Although the leaf is not consumed, it has a high antioxidant content, these antioxidants are absorbed by the food along with the aroma of the leaf. The banana leaf prevents the food to stick on the grill.

A mixture of the uses mentioned above. In Thailand, we tried Khai-Pam, a grilled omelette on the banana leaf that is amazing. Another example would be the Hor Mok, a steamed fish custard on a banana leaf bowl.

This is how Bibingka is made in the Philippines. Bibingka is a rice and coconut cake that is baked in a cake pan covered with banana leaves.

How about baking a loaf of bread on the banana leaf? Have you ever dreamed to find a biodegradable and inexpensive takeaway package? Banana leaves can be the solution to that. In Malaysia, Nasi lemak, one of the most traditional dishes, is sold in a triangular package made with banana leaf. The same happens in Indonesia with Nasi jinggo and nasi bantingan.

Just open it and eat the food on the leaf itself. For some foods, banana leaves are also a great element for aerobic fermentation,. It allows air exchange while protects the food and lets the fermentation to occur naturally.

This is the method of making Kenkey, a dish from the northwest region of Africa, which is a corn dough fermented in banana leaves. In Vietnam, we tried Nem Chua, fermented pork meat in banana leaf. Another example is Tempeh from Indonesia. Additionally, banana leaves are also used to cover cocoa during its fermentation.

In Indonesia, it is very common for dishes to be served with a banana leaf mat on the plate. In this case, the banana leaf has two functions, besides being beautiful, does not let the plates get too dirty. It also contributes to consuming less water for the cleaning!

By the way, some local and traditional restaurants called warung makan, use rattan baskets layered with a banana leaf to serve food instead of a regular plate.

In South India, there is a festive tradition called Sadhya where a whole feast is served on the banana leaf stretched on the floor. In this tradition, each portion such as rice, dhal, chutneys and curries have their own specific spot on the leaf. In Malaysia, there are many restaurants of Indian Malays known as Banana leaf obvious name, right? If it is used to cook, serve, and pack… why not store? The banana leaf lasts a long time in the refrigerator and freezes very well.

Can you imagine how beautiful it would be to serve your meal on a banana leaf bowl? Also, an origami made out of banana leaf can be used as decoration. Before using the banana leaf, it is important to understand some of its characteristics. Did you know that banana trees are not a tree itself but a giant herb? A banana leaf can reach more than 2 meters long. It has a central stalk petiole that divides the leaf into 2 blades. The top side of the sheet is brighter and the bottom side is more matte.

For most of the uses we have listed above, the two blades need to be separated from the central stalk.