As a child, I spent several summers in my grandparentsâ€™ home in Cebu. My grandmother would indulge her apos with copious amounts of goodies such as otap, rosquillos and my all-time favoriteâ€¦consilva. Consilva were thinly sliced and fried bananas that were coated in a sweet and sticky caramel and in lola’s house, purchased by the can (roughly 2 cubic feet). At the time, several slices were held together with the rib of coconut leaves (I think it is the same material used in walis ting-ting) so the bananas were like keys on a keychain. I could easily consume 6-8 bunches of consilva and I never recall having difficulty with the incredibly sticky nature of the delicacy. I donâ€™t recall any sesame seeds on my lolaâ€™s consilva which she ordered from her â€œspecialâ€ source. Back home in Manila during the school year, lola used to occasionally send us some canned consilva together with these ancient white envelopes that had an equally sought after goody insideâ€¦ 5 or 10 pesos â€œallowanceâ€ that we could spend on something at the candy store, book store or wherever.
Perhaps 20 years have passed before eating consilva again. And I have never found a source that makes it the way I recall it. In fact, the delicacy in the photograph above is more commonly referred to as pinasugbo, and unlike the consilva of my childhood, this is a drier version of the snack and it is sprinkled with sesame seeds. Gone also is the clever coconut stem innovation and instead it is replaced with white paper which is infuriating as it sticks to the banana. The taste is like a cross between banana chips, banana-que with a medium soft-hard consistency that is incredibly sticky. I canâ€™t properly describe it but it is absolutely delicious. It could also be considered hazardous to oneâ€™s dentures, if you have them. They donâ€™t last that long and should be eaten fresh. If anyone knows how to make these I would be grateful for a recipeâ€¦