• Description

Vernacular Names: aba

Parts utilized as vegetable and availability: all parts, runners, leaves, corms, petioles

Habitat: water bodies; fishpond, ricefield

Availability: all year round; harvestable yearly

Dishes:paksiw, pinakbet, dinengdeng, ginataan, paksiw, inugadan

Aba

Ingredients

Gabi
gata (coconut milk)

Ginataang Gabi

(Taro in Coconut Cream)
Brgy. Agpay, Burgos, La Union

Ingredients

• 1 whole gabi plant (Colocasia esculenta), collected a few hours earlier or bought from the market
• 100 g minced pork
• Coconut cream or gata from 2 large mature coconuts; thick (1st) gata separated from the thin (2nd) gata
• 1/2 head of garlic or bawang, crushed
• 2 thumbs length of ginger or luya, crushed
• 2 medium bulbs shallots or sibuyas, chopped
• 4 tbsp fish paste or bagoong

Dinengdeng nga Buket ti Utong kin Daludal kin Parya

(Dinengdeng with Cowpea Seeds, Taro and Bittergourd Leaves)
Bgy Lacong, San Gabriel, La Union

Ingredients

• Utong seeds or buto (Vigna unguiculata var. unguiculata)
• Dahon ng ampalaya (Momordica charantia), washed and plucked
• Daludal or gabi corms (Colocasia esculenta), peeled and cubed
• 1 small shallot bulb or sibuyas
• 4 cloves garlic or bawang
• Fish sauce (patis) or salt