The workshop with the most iconic fruit of the Canary Islands tried to inspire our participants on how to use the banana in a less conventional and more varied way.
From one point of view, the reduction of meat and fish consumption relieves human pressure on our special planet and provides a sustainable alternative. For that reason our workshop focused on how to work with the green banana and especially with the banana flower. The flower or acorn as it is called we used it in our workshop to show how to make a vegan fish and chips. The acorn is used as a vegetable meat that has the texture of fish. The process involves removing the bitterness from the acorn and marinating it with seaweed and other ingredients. The green banana was cooked and baked to create a delicious texture next to the potato completing our fish & chips dish.
Our workshop had the goal of educating people on the use of the canary plantain and giving knowledge and inspiration on how to use the plantain. The workshop also included the harvesting of the plantain from our garden and some information about the significance of the plantain in the Canary Islands and nationally.
