Well, Maria Sharapova bit into her banana at every break during her tennis matches. I, for one, like to have one for breakfast, lunch and dinner. While overseas, having a hand of banana in my room would be nice. Each bunch will have about 10- 15 hands yielding 200 bananas. Banana grows all over the tropics, from Australia to Bangladesh and it goes around the world.
Eating bananas take different art forms in different cultures. Some peel just a third and start eating – working the peel downwards and eating it along the way. Some peel till mid-point, others till the end before they start eating. We’re used to peeling from the top. However, some break it in 2 & peel. Some break/split the skin from the middle and peel sideways, i.e., to the left and right, thus exposing the banana for consumption.
There is one culture that is hospitable to a fault. They peel the bananas and handle it with their bare hands and place them on the serving plate. Of course, many find it objectionable.
Thai infants have bananas as their first solid food. Thais believe that they will grow healthy with this initial diet. I have personally seen these babies devouring this delectable fruit.
There are many types of bananas. Each has their favourite hybrid. My favourite local bananas are the local Pisang Mas, Berangans and Rastalis rather than the Montels, Cavendishes and Doles. It is packed with potassium and is an energy-boosting fruit!
Banana can also be baked and fried. We have caramelised and savoury chips. When fried in oil, it makes a great snack. It is one of the favourite snacks in South East Asia. If you are in Bandung, look out for Pisang Molen. My favourite is in the form of a Thai dessert. The bananas are sweetened and cooked with coconut milk and sago. Divine!
I consider the banana to be exceptional food from God, especially in the missions field. It is hygienic, nutritious, easy to eat, readily available, and tasty. Perhaps a significant factor is the hygiene factor. It did not need any preparation; thus, it would not need to compromise its natural state.
Once peeled of its protective layer, it is good to eat. When I am travelling with a group to the interior, I may buy a bunch (comprises many combs). With a shelf life of at least three days, the sight of the familiar ready-to-eat food promotes confidence when venturing into the unknown. It is no wonder that they are on everyone’s tables, from the rich to the poor and enjoyed by both the young and the old. And with such broad appeal, who dare to say that this is not a gift from God.
