Saba or Sab-a banana is an staple food in the Philippines that is widely available in the local market any time of the year. Unlike other banana varieties which are eaten raw as a snack or dessert, Saba is a cooking banana that can be eaten ripe or not. And it is the only variety of cooking banana that is native to the Philippines.
Cooked ripe
Saba is a popular street food because of its affordability to the masses. It is
sold by vendors in the street or near public schools and establishment
canteens.
The fruit is
rich in minerals and vitamins such as calcium, magnesium, potassium, phosphorus,
iron, Vitamin C, zinc, and B vitamins. It is also a good source of carbohydrate
and dietary fiber which can keep the body’s digestive system healthy.
In their homes,
people usually go to the easiest way to cook the fruit which is to boil or fry
it. The following are some ways to prepare Saba for business purposes or
personal consumption:
Maruya- the
banana is sliced fan shaped without separating the pieces and is then coated in
a batter of flour and deep fried. When cooked, the surface is sprinkled with
sugar.
Banana cue-
the peeled bananas are cooked in a syrup of water and sugar. Cooked bananas in
a group of two or three are then held together with bamboo stick skewers.
Grilled
banana or ginanggang- the best Saba bananas for this purpose are the under-ripe
ones. Unpeeled bananas are skewered to hold them together and grilled over a
flaming charcoal. When done, the bananas are brushed with margarine and topped
with sugar.
Turon- the bananas
are sliced and rolled in sugar. They are then topped with jackfruit flesh and
wrapped in lumpia or spring roll skin and deep fried and coated with caramel
when done.
Binignit or
tabirak- is a dessert made from mix of sweet potatoes, ube, Saba banana,
jackfruit flesh, bits of glutinous rice, gulaman and other ingredients that are
cooked in water and coconut milk and sweetened with brown sugar.
Saba banana
is also used as vegetable in pork or beef stew which is called lau-ya.
Factory-made
and exported Saba banana products:
Banana chips- under-ripe Saba bananas are sliced and then deep fried and dehydrated and covered with sugar to make banana chip which is a dollar earner for the Philippines. They are exported to countries such as the United States, Canada, EU, Australia, Japan, South Korea, China, and others.
Banana
catsup- in the industrial aspect, Saba banana is an alternative main material for
the more popular tomato in the manufacture of catsup. Maria Orosa, a Filipina
food technologist in response to the scarcity of tomatoes in 1942, looked for
ways to deal with the issue and invented the tomato catsup. Her product became
an instant hit, and until now is availed by household consumers as well as the
hospitality industry to cater to its food and drinks business.
