Nilagang Saging na Saba at Bagoong. Boiled unripe plantain banana dip in bagoong na isda. “Sa Bisaya pa, nilung-ag nga hilaw na saging ug ginamos, kalami”. Most Bisaya love boiled unripe saba bananas dipped in guinamos. The Warays even served boiled unripe saba banana as accompaniment to Lechon.
Nilagang saging na saba at Bagoong is served as “meryenda”, snack food while on outing at the beach and favourite “pulutan” by a lot of Bisaya drinker.
It is usual food after a typhoon, for two reasons; firstly food after a typhoon in the countryside is scare, and second most likely a lot of fruit bearing banana plants may have been knockdown.
Plantain bananas are abundant in the Philippines and they are always available in our city wet markets and in the country side
See other related plantain banana merienda:
Of course cooking Nilagang saging na saba at Bagoong is straight forward and dead easy. Just trim each of the bananas, and boil them. I would suggest that the after boiling drain the boiling liquid from boiling pan, then return the boiling pan lid and let the boiled bananas rest for 10 to 15 minutes.
6-12 unripe plantain banana, trimmed, skin on
For the dip
1/2 cup bagoong na isda or ginamus
some crushed hot chilies
juice from 2-3 pieces calamansi
Boiling the plantain banana. In a medium sized boiling pan arrange the plantain banana. Pour in water just enough to cover the banana. Bing to a boil and simmer for 25 to 30 minutes. Drain the liquid from boiling. Now return the lid of the boiling pan and let it rest for 5 to 10 minutes before serving.
Mixing the dipping sauce. Mix all the dipping ingredients together. Keep aside
To serve. Remove the fill of each banana, dip the boiled banana at each bite