2 banana blossoms
1 cup pure coconut milk
2 tablespoons vinegar
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tablespoon oil
Salt and Pepper to taste
Remove the tough Covering of the blossoms Slice thin crosswise. Add 2 tablespoons of coarse salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.
Heat oil in skillet and saute garlic until light brown. Add the onion and then the tomatoes. Cook about 3 minutes. Simmer another 3 minutes. Add salt and Pepper to taste and stir. Stir in the Banana Blossom. Add the vinegar, stop stirring because stirring may cause the vinegar to taste raw. Cooking until banana blossom is tender. Add pure coconut cream and turn off heat.