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lorax · 08-10-2009, 10:37 AM

They're very tasty - the leaf adds an extra dimension to the flavour of the Tamale. (Although the tradition in Ecuador is Canna leaves for most tamales, not Banana. Only Humas and Humitas are made with corn husks, and they're fairly highly flavoured doughs to begin with.)

I'd imagine that the demand for banana leaves in the US is fairly low if you average the population as a whole, and fairly high within the communities of immigrants where culinary banana leaf use is traditional. (SE Asians in particular.)

08-10-2009, 10:37 AM	#30 (permalink)
lorax Banned lorax's Photo Gallery Location: Ecuador, South America Find me on the map! Zone: USDA 13 / Köppen-Geiger BSh Name: Lorax Join Date: Jul 2007 Posts: 2,532 BananaBucks : 301,606 Feedback: 0 / 0% Said "Thanks" 742 Times Was Thanked 3,040 Times in 1,188 Posts Said "Welcome to Bananas" 464 Times	Re: pork roast wrapped in banana leaves a la crockpot They're very tasty - the leaf adds an extra dimension to the flavour of the Tamale. (Although the tradition in Ecuador is Canna leaves for most tamales, not Banana. Only Humas and Humitas are made with corn husks, and they're fairly highly flavoured doughs to begin with.) I'd imagine that the demand for banana leaves in the US is fairly low if you average the population as a whole, and fairly high within the communities of immigrants where culinary banana leaf use is traditional. (SE Asians in particular.)