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.
Puso ng saging literally means “heart of banana” in the Tagalog language. As you can see in the photo, a banana heart is reddish-purple on the outside. How to cook it? First, remove the dark outer layers (called the outer bracts) to expose the lighter inner layers. Cut off and discard the top part. The […]