Anatomy of a Banana Stem by Azra Sadr

Banana stem is a beloved ingredient in the cuisine of South India where it is enjoyed for its unique texture, and incredible nutritional value. From stem, to flower and fruit, the plant itself is juiced, eaten as pickle, added to everything from stir-fries, to curries and buttermilk. In this photo essay, Azra Sadr documents the way the banana stem in particular, is handled and processed to be used in the kitchen.

A banana tree sways in the shaded backyard of one of Indiranagar’s few surviving independent homes, nourished by brief bursts of sunlight that manage to shine through the tall structures that have cropped up in the last decade.

Brushing over plants growing beneath its broad leaves, my friend, Adhwaith, reaches out for the sturdy stalk. With a practised motion, he makes an incision, revealing the fibrous core within.

Back in the kitchen, he used a sharp knife to peel away the outer layers, revealing the soft, ivory interior. As he chops it into round discs, I notice the lacy fibrous web that clings to his fingertips and the knife. Herein lies the secret: the sticky fibre that must be carefully removed.

It transports me back to my childhood, when my nani used to make a pickle from a seasonal berry known as lisoda, which is primarily found in north India. It has a similar lacy structure that can be eliminated by steeping it in hot water before pickling.

Adhwaith deftly wraps the malleable fibres around his fingers in a circular motion. It is certainly a labour of love, which requires patience and precision, but the rewards are well worth the effort.

Bambe is one of my favourite pickles from Mangalore. The crunchy texture is well matched with the tanginess of the brine and the warmth of the spices, leaving you wanting more.

To make this banana stem pickle, clean and cut the stem discs and soak them in a spice-infused brine. After a week in the sun, the fragile stems absorb the mildly spicy flavour. This recipe exemplifies the variety and depth of tastes inherent in South Indian cuisine, making it a must-have for pickle lovers.

Azra Sadr is a photographer whose work explores the deep connections between the origins of food and culture. She seeks to document stories from all around the world, inspired by childhood food memories and a desire to encounter curious people and learn about the history of food and cultures.

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