• Description

Vernacular Names: saging

Parts utilized as vegetable and availability: fruits, flowers

Cultivated/Foraged: planted, gathered

Market presence of vegetable:marketed

Habitat: anywhere, open areas, homegarden

Availability: all year round

Dishes:kinilaw, torta; sinigang, adobo, ginataan, tinumis, bulanglang, kare-kare, atsara

Kinilaw na Puso ng Saging

(Banana Flower Bud Salad)
Brgy. Coral na Munti. Agoncillo, Batangas

Ingredients

• 1 medium-sized banana flower bud or puso ng saging, bracts removed and quartered (Musa × paradisiaca ’Saba’ variety or M. balbisiana)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 3-4 pcs kalamansi
• 1/8 cup vinegar or suka
• Chillies or siling labuyo for heat
• Salt

Procedure

1. Boil puso ng saging chunks.
2. Drain and squeeze out latex and chop into small pieces.
3. Mix onions, ginger, vinegar and thick coconut milk in a bowl.
4. Add chopped puso ng saging and combine.
5. Add kalamansi and chilies.
6. Season with salt and combine well.