dinengdeng a saba! banana/plantain stew

You might be surprised to know that saba (saging na saba, the dippig variety, plantain, banana) can also be made into a hearty dinengdeng! Well, it is, really, and I'm cooking it every time I fancy or when I terribly miss my mother's dinengdeng a saba which we often partake when I was still in Nueva Vizcaya. Folks here in Cagayan seem unaware that dippig a saba can be cooked as a masida (ulam, viand) or as dinengdeng. Most know only of its culinary significance in its ripen state as a kind of souring or sweetening agent in a lauya (boiled pork or beef). Or only as boiled saba, banana cue, or as a turon, or cooked in molasses/sugar to serve as an ingredient in halo-halo.

An Ilokano dinengdeng a saba with marunggay leaves.
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Well, Ilokanos known for their industriousness, thriftiness and versatility in making both ends meet as to what could/would be served next on the dining table also cook saba as a delicious companion to innapuy (steamed rice). Just as they do with roots and tubers like sweet potato, taro, cassava, purple yam, tugi, etc., saba can be made into a baradibud-like dinengdeng.

Sangasapad a naata a saba. All you need is matured but not ripe saba.
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Peel off the saba of its thick "skin" and endure the sticky sap. :-)
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Cut the saba cross-wise into cute bite-size circulars.
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Marunggay, what else, is the perfect partner!
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Boil water with bugguong in the pan, simmer a little then put in the cut saba and cook until tender. Put in some onions to flavor its broth. Or some sagpaw like dried fish or shrimps. When the saba is tender, put off fire and just before serving, add the marunggay leaves. What you have is a simple Ilokano dinengdeng but a heavenly treat! 
(click on photo to enlarge)

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