Saging na saba: The Filipino Banana
Saging na Saba, also called cardaba bananas (although this is a different cultivar and a subcategory of saba), are a type of cooking banana from the Philippines.
They’re short and plump, with a thick skin that turns yellow or brown when ripe. The flesh is starchy and firm, making them ideal for frying, baking, or boiling.
Saging na saba are a popular snack in the Philippines, often served peeled and fried. They can also be cooked in syrup to make turon de saba, a type of candy.
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What does saging na saba taste like?
Saging na saba have a sweet, starchy flavor similar to sweet potatoes. When cooked, they develop a richer, almost caramel-like flavor.
How to cook saging na saba
Saging na saba can be cooked in a variety of ways. One popular method is to peel and fry them, either on their own or as part of a dish like lumpia (spring rolls).
They can also be boiled or baked. When boiling, it’s important to add enough water to cover the bananas completely. Boil for 15 to 20 minutes, then remove from the pot and drain. Let cool before serving.
Is it OK to eat raw saba banana?
You can eat raw saba banana, but it may not be as sweet as you expect. The flesh is quite starchy, so it’s best to cook it before eating.
What’s the difference between saging na saba and plantain?
Saging na saba and plantains are both members of the Musa genus and thus closely related. However, they are different cultivars. Plantains are larger and have a higher starch content, making them less sweet and better suited for savory dishes. Saba bananas, on the other hand, are smaller and sweeter, making them ideal for desserts or sweet snacks.
What’s the difference between saging na saba and bananas?
Bananas are a type of fruit that belongs to the genus Musa. There are many different cultivars of bananas, including saba bananas (also called cardaba bananas). Bananas are typically longer and thinner than saging na saba, with a thinner skin that turns yellow or brown when ripe. The flesh is also sweeter and less starchy. Saba bananas, on the other hand, are shorter and thicker, with a thicker skin that turns yellow or brown when ripe. The flesh is also starchier and less sweet.
Popular saging na saba pairings
Saging na saba pairs well with a variety of other ingredients. Common pairings include:
-Coconut milk
-Lumpia wrappers
-Sweetened condensed milk
-Brown sugar
-Vanilla extract
-Eggs
-Flour
-Butter or margarine
-Baking powder
Is saging na saba healthy?
Yes, saging na saba is a healthy food. It is a good source of dietary fiber and vitamins A and C. It also contains potassium and magnesium. When cooked, saging na saba has a lower glycemic index than other types of bananas, making it a good choice for people with diabetes or other blood sugar disorders.
Conclusion
So there you have it: saging na saba, a delicious and versatile cooking banana that can be used in all sorts of dishes. Give them a try the next time you’re in the mood for something sweet!
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
