• Description

Vernacular Names: saging

Parts utilized as vegetable and availability: pith, flowers, fruits

Habitat: farm; homegarden, anywhere; forest, banana areas, open field; coconut plantation, uncultivated land

Availability: harvestable 3 months after planting;
all year round

Other uses: leaves used as plate and wrapping materials, rice cakes, medicine;
snacks, fodder for pigs (leaf sheaths)

Dishes:ginataan, Sautéed, fried, okoy, inihaw, nilaga, boiled, kare-kare, okoy, boiled (blossom), torta

Ginataang Puso ng Saging

(Banana Flower Bud in Coconut Cream)
Brgy. Sta, Rosa, Lopez, Quezon

Ingredients

• 1 medium piece banana flower bud or puso ng saging (Musa × paradisiaca, M. balbisiana)
• coconut cream or lipotok from 1 large mature coconut, separating 1st (thick) ad 2nd (thin) extractions
• fish flakes

Procedure

1. Boil banana bud and drain. Chop into smaller pieces.
2. In a wok, pour about ½ cup thin coconut cream to boiled banana bud pieces.
3. Add fish flakes, salt and allow to boil.
4. Add about 1 cup thick coconut cream. Mix gently and continue to cook until banana bud pieces are tender.

Nilabog na Pik-iw

(Boiled Banana Bud)
Brgy. Lalaguna, Lopez, Quezon

Ingredients

• Pik-iw banana pre-emergence bud or ubod ng pik-iw (Musa balbisiana var Pik-iw)
• local lime or dayap
• soy sauce or fish paste (bagoong)

Procedure

1. Boil water in a pot.
2. Add okra.
3. Remove from heat and drain when tender.
4. Serve with a dip of dayap and soy sauce or bagoong.