• Description

Vernacular Names: aboh - gabi, abu, bisol, gabi, papaw, tubad bisol

Parts utilized as vegetable and availability: all parts, shoots, leaves, petiole, runners (gabi), corms (bisol)

Cultivated/Foraged: gathered, planted

Market presence of vegetable:marketed

Habitat: farm, homegarden, garden, upstream, water bodies, upland, riverbank (gabi), farm (bisol), stream, anywhere

Availability: all year round

Other uses: poultice for wounds; Feeds for pigs, binignit (snacks); cure for wounds, for sale, snacks

Dishes:paksiw, soup, pork sinigang, ginamay, afritada, cooked with pork legs, ginataan, Sautéed, paksiw (runners), law-uy, sautéed (corms), paksiw, soup

Alnulut Abu

Ingredients

• 6-8 stalks taro or abu leaves and stems, shredded and young stalks cut (Colocasia esculenta)
• 3-4 pcs medium-sized tomatoes or kamatis, sliced
• salt

Procedure

1. Pack taro leaves and stalks with tomatoes and salt into a bamboo culm of about ½ m long.
2. Pour in a bit of water.
3. Stuff banana leaves tightly at both ends of bamboo and put over hot coals/fire.

Note: To check if the dish is cooked, use a clean stick to poke into the bamboo culm. If the inside is soft, the dish is ready to be served.

Tinonuang Gulay

(Mixed Vegetables in Coconut Cream)
Brgy. Asinan, Matanao, Davao del Sur

Ingredients

• 1 pc large corn or mais, kernels scraped off the cob (Zea mays)
• 1 cup horseradish or malunggay leaves (Moringa oleifera)
• 1 cup bamboo shoots or dabong, preboiled and chopped (Bambusa sp., Gigantochloa sp.)
• 1 pc small to medium taro corms or bisol, peeled and cubed (Colocasia esculenta)
• 1 cup jute or saluyot leaves (Corchorus olitorius or C. capsularis)
• grilled fish or inihaw na isda, flaked
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• salt
• 1 stalk lemongrass or tanglad, crushed or scored
• 1 pc medium head shallot or sibuyas
• 1 thumb ginger or luya, crushed
• 4-6 cloves garlic or bawang, crushed
• Chillies or siling labuyo for heat, chopped

Procedure

1. Boil water in a sauce pot. Drop tanglad, sibuyas, bawang, luya, chillies and scraped corn.
2. Continue to boil until the stock is fragrant with ginger and lemongrass, and the corn is tender.
3. Add dabong and bisol (taro).
4. Add salt and boil for 3 minutes.
5. Add flaked fish and salt season to taste.
6. When bisol and dabong are tender, add the coconut cream and stir.
7. Add saluyot and boil for 1 minute more.

Ginataan

Ingredients

Kalabasa
Sitaw
Malunggay
Saluyot
Okra
Gabi
labong
Talong
Gata

Procedure