Have Iholena, Will Cook.
Iholena lele is a Hawaiian Banana variety that looks like a typical banana but tastes and cooks up much like a plantain. Malama Kauai is growing this satisfying pink fleshed banana upon the land she stewards and much like taro, it multiplies by setting off keiki’s (baby banana plants). I adore foods like this – they’re gifts that keep on giving.
I have had SO much fun playing with this starchy and slightly sweet variety that it has taken center stage this past week. For breakfast it has been fried in coconut oil, sprinkled with cinnamon, a dash of turmeric and topped with shredded coconut. For brunch, it has been the bottom of a crisp and hearty frittata layered with local eggs and kale. Other on the fly (& off the cuff) dishes include stir fried thick chunks of carrot, chopped onion and iholena with a few cherry tomatoes, garlic, shallots, fresh dill and toasted macadamia nuts. Dinner this evening was seared organic chicken thighs marinated in fragrant paprika, cumin and garlic powder topped with tomato sauce, iholena and spinach. We haven’t eaten potatoes in over a week…no reason to.
Should you either grow or come across the iholena lele banana at your local farmers market here are some ideas worth trying!
- thick slice the banana and fry in coconut oil, add:
- cinnamon, turmeric, sea salt, shredded coconut
- replace potatoes with iholena
- sear meat, add tomato sauce, top with iholena and cover to simmer and integrate flavors
- layer iholena on the bottom of a cast iron skillet, sear on one side in coconut or olive oil. Flip once. Layer with beaten eggs, cheese and greens. Cover and cook for 10 minutes, turn heat off and let steam for another 2 minutes. Cut like you would a piece of pie.
