Salads
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Banana Blossom Salad
In the village, we eat what we have on our land. Banana blossom is a fleshy, purple-skinned flower, which grows at the end of a banana fruit cluster. When the banana trees finish pushing out the fruits, we need to cut down the blossom to allow the tree to direct the nutrients to the fruits. The blossom is eatable, and this is one way of preparing it.
German Potato Salad
This German potato salad has been part of our family for over fifty years. Grandpa made it often, always starting with five pounds of potatoes—no less. I’d remind him, every time, to layer a generous amount of sliced hard-boiled eggs on top. It was our little ritual, and somehow, that final touch made it feel complete.
Alpenrose Honey-Dill Salad
From a humble restaurant tucked away in Scarborough, Toronto, I discovered a simple yet unforgettable salad. I loved dining there—nothing fancy, just honest flavors that lingered long after the meal. One day, to my surprise, the restaurant published the recipe in the local newspaper. What a miracle! It felt like a little gift to all of us who had quietly adored it.
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