Puso ng Saging

Puso ng Saging (Tagalog) literally means heart of banana, because it is red and it sort of heart-shaped. It's actually the banana infloresence from where (probably) the banana fruit comes from. The banana florets are protected by these sheaths of red colored leaf-like things that form the cone/heart- shaped "puso." I wouldn't say it's the heart of the banana because the heart of the banana could also mean the inner pith or core of the banana trunk, white and tender, which when cooked with coconut milk, chicken and fresh basil leaves, is another dish to be discovered and enjoyed. "Discovered" because it is a regional dish and a staple specialty of the province of Aklan (manok nga inubaran). I don't think manok nga inubaran is popular throughout the Philippines.

Manok nga Inubaran

But back to puso ng saging, the bloom itself is used as a spice, especially when dried in many Chinese dishes. But the whole "puso" when sliced thinly crosswise is the main ingredient of "ginataang puso ng saging" (Tagalog) or "linabog" or "labog" (Aklanon). It is nothing but the puso cooked in coconut milk with shrimp or whole dried fish added. The twist with linabog is that instead of simmering it in coconut milk alone, vinegar is added to the sauce so it is has the sauce is tangy and tart. "Linabog nga eangka" (a similar dish but instead an unripe jackfruit or breadfruit is used) is even better. Linabog doesn't look good when cooked - it's colored brown or purple, but it's utterly delicious. You guys don't know what you're missing!

Linabog in the Diaspora

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