A cooking variety of banana having the scientific name Musa saba.
sabá
cardava, cardaba, kardaba
saba banana
The sabá is much fatter and starchier than the typical table banana. It is sometimes referred to as a cooking plantain. Sabá is rarely eaten raw.
Westerners sometimes call this banana variety “The Grandfather of the Bananas” because by coincidence saba means ‘grandfather’ in Hebrew.
nilagang sabá
– simply boiled and then eaten with brown sugar
banana-q / banana-cue / banana-que
– coated in brown sugar, deep fried and then placed on a wooden skewer
turon
wrapped in spring-roll wrapper, sometimes with jackfruit, then deep fried
minatamis (“sweetened”)
– cooked in sugar syrup
– can be eaten as is; also added as an ingredient in haluhalo
Sabá is an ingredient in the stew called pochero.
Paano magmatamis o mag-imbak ng saging na saba?
Talupan yaong mga hinog. Pakuluan nang 10 minuto. Ilagay sa garapon at busan ng arnibal. Pakuluan ang garapon nang 25 minuto.
The Tagalog word for “banana” is saging.
KAHULUGAN SA TAGALOG
saba: uri ng saging na ang bunga ay karaniwang iniluluto bago kainin
