Banana cue is a popular snack or merienda in streets, homes, and offices all over the Philippines. They are accessible, easy-to-make, and delicious.
It is made with saba bananas, a short stubby banana that is common all over the country. Unlike the longer bananas in the west that are simply peeled and eaten, saba is used in a variety of ways from savory pochero, crisp banana chips, boiled then chilled for saba con yelo, and of course… banana cue.
The recipe is simple: brown sugar, unripe saba, and oil. The saba are deep fried, as brown sugar is added and caramelizes over the saba while being stirred. Once cooked, it is set to drain and ready to serve.
Unripe saba has greener skin, is tougher, and less sweet. But it can still be pan-fried, deep fried (it stays nice and sturdy), or boiled before enjoying. Once saba ripens it turns soft and yellow; it can then be eaten raw because it becomes sweet, soft, and delicious.
Learn more about the different kinds of bananas in the Philippines.
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