Happy and beautiful new week to us all. I hope that the new week brings good fortune our way and make things easy for us. May we find our heart desires and may all our endeavours end with success.
I am starting the new week with a sweet pleasant discovery on how to preserve our banana harvest. For all I have known so far and before now for the use of banana I know that they can be boiled for eating and they can also be eating when they are ripe. I have never heard a thing about banana flour until now.
Farming doesn't just end with the harvest of our farm produce. Most of the farm produce are such that one cannot eat finish within a good timing for the crops not to get spoilt, hence we often look for different preservation methods or processing methods that will keep the farm produce in good shape and will make them edible even in those forms.
In the very same way that we process and eat Semovita, wheat, or cassava flakes, I just realized that banana can be processed into flour and eaten as well.
Banana gets riped and overfilled within two weeks. When ripening begins it is usually at a very fast pace difficult for people to cope with consuming it all. And once these banana or plaintain specie gets overipped they become useless. Rather than have it that way the local community learnt a method where they can process banana into flour and use it to prepare another kind of meal.
Here when you harvest large quantity of banana too much for your family to consume at all, the excessive are peeled from the back and then dried in the sun. After Sun-drying they are then grinded in the mill to become flour. This flour can then be prepared into a local meal like the corn flour for consumption.
I will really like to have a taste of what this banana flour will taste like. This will be a very healthy mill as I believe that eating cassava in this way will not in any way lessen it's nutritional value like the ones we boil to eat.
