There’s more to bananas than cream pie. Chef Rodrigo “Drigo” Richardson, owner of The Culinary Alchemist, says the plant is completely sustainable. “We use the leaves to make special dishes like doucouna, pasteles or simply wrapping veggies, fish or meat. We eat every part of the plant, and compost the parts that are inedible,” he says. “The heart, the fruit, the sprouts, the young leaves and even the trunk can be prepared as a delicacy, cooked down into a dhal with yellow split peas and served with Caribbean roti. Find out more about Richardson’s pop-ups and personal chef services here.
