The Tagalog word for “banana” is saging.
It’s the Davao region of Mindanao that’s Asia’s largest exporter of bananas and banana chips.
Bottles of UFC Tamis Anghang Banana Catsup on Store Shelf. Photos by Angie Pastor.
Banana ketchup is a popular Filipino condiment made from bananas, sugar, vinegar and spices. Its natural color is brownish, but it is colored red to resemble tomato ketchup.
Puso ng saging literally means “heart of banana” in the Tagalog language. It has been called “banana bell” in English.
As you can see in the photo, a banana heart is reddish-purple on the outside.
Philippine banana chips are ordinarily round in shape similar to thick poker chips, because the bananas used are cut crosswise.
In recent years, long-cut banana chips, in which the bananas are sliced lengthwise, have become popular.
In the provinces, a sure sign that some very serious grand-style cooking is about to be done is the arrival of folded banana leaves (dahon ng saging).
Turón is banana wrapped like a spring roll and deep fried with brown sugar. The banana often used is the fat saba variety. Jackfruit is sometimes included in the filling for a sweeter flavor.
Photo by Toyang Noresa of peeled saba bananas
Sabá is a cooking variety of banana having the scientific name Musa saba. It has been called cardava, cardaba or kardaba in English and other languages. The Indonesians call it pisang kepok. The sabá is much fatter and starchier than the typical table banana.
Sagimis is the native Tagalog word in Batangas and surrounding areas for the Filipino snack more widely known in the Philippines as turón.
Turón is banana wrapped like a spring roll and deep fried with brown sugar. The banana often used is the fat saba variety.
Featured photo by Mayette Garcia of Banana-Que.
“Bananakyu…banana Q…banana cue. I honestly don’t know which is the correct spelling, basta masarap!”
