Is a particular type of banana leaf used for cooking? Or could you use anything from basjoo to Cavendish to wrap food in for cooking? What about variegated varieties?
you can use any kind, but the red leaved ones make your food turn a funny color, kind of a reddish brown. Not real appetizing on fish and chicken, but not really noticable on beef.
Thank you very much!
Here's a leaf for you that would go well with 20-30 lbs of grilled meat or fish.....
thats a huge. what kind of banana is that?
Saba. Stem broke so I cut it down.