Some of you have wondered if it’s okay to cook forest snails together with banana blossoms. Well, the answer is yes! My father once tried combining banana blossom (puso ng saging) and forest snails (takyong), and it turned out absolutely delicious—so tasty that you’ll end up eating a lot, especially because of the rich flavor and spices used.
This is the banana blossom. Some people find it itchy to handle, so they usually throw it away. But for us, my father loves finding viands, and one of his favorites is banana blossom. He harvested three banana blossoms and mixed them with the forest snails so there would be plenty of sauce.
For the spices, we used fish sauce to enhance the flavor, cooking oil for sautéing, onions and garlic for aroma, salt, MSG, and of course, chili. It tastes even better with a bit of spice. And the main ingredient, of course, is the forest snails that my father and I gathered from the forest.
We don’t use a gas stove like most people. We cook using an “abuhan” (traditional stove), a pot, and firewood—true countryside or “binukid”style.
And of course, allow me to introduce our family’s chief cook—my father! Hahaha! He’s the one we trust to cook because we know his food is always delicious, to the point that we can finish one whole pot of rice.
Here is the final product: sautéed banana blossom with forest snails. Mmm! The aroma is so inviting and mouthwatering.
INGREDIENTS NEEDED:
Forest snails
Banana blossom (banana heart)
Cooking oil
Garlic (minced)
Onion (chopped)
Soy sauce(silver swam)
Salt
MSG (optional)
Chili peppers
Water (as needed)
You should definitely try it, guys. Even though there are many ways to cook banana blossoms, for me, sautéed banana blossoms with forest snails and chili is truly the best.
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