Banana Blossom Rendang

Rendang is the king of curries. It’s not my opinion, it’s a fact. It’s one of the most flavoursome curries you can make as it uses all the spices you could possibly think of.

It’s relatively easy to make, you just need to have patience.

You’ll need:

• 3-4 cloves

• 1 cinnamon stick

• ½ tsp fenugreek

• 8 cardamom pods

• 3 star anise

• 4 kaffir lime leaves

Toast these spices in a dry pan on low-medium heat and then add:

• 6 shallots roughly chopped

• 2 lemongrass white part chopped and green parts left whole

• 8 red chillies chopped (deseeding is optional)

• 5 cloves of garlic roughly chopped

• 1 thumb-sized piece of ginger finely chopped

  Fry the onions, ginger, lemongrass, chillies & garlic with the spices until the onions are browned. Then add:

• 2 cans of banana blossom roughly chopped

• 4 tbsp miso paste

• 3 tsp tamarind or 4 tsp Worcester sauce

• 3 tbsp olive oil

• 600ml water

• 100ml red wine

• 1 tsp turmeric (optional)

• 60g desiccated coconut (optional)

  Simmer for at least 1 hour. Ideally for around 3 hours. Make sure that the sauce is thickened before serving. We suggest serving it with any rice! Enjoy!