• Description

Vernacular Names: luyang dilaw

Parts utilized as vegetable and availability: rhizome

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: farm

Availability: rainy season, dry season; all year round

Other uses: stomach ache, pasma, arthritis, supila (redness of the skin of a child); cure for stomachache, pasma, arthritis, supila (redness of the skin of a child)

Dishes:adobo

Ginataang Kamansi

(Kamansi Cooked in Coconut Cream)
Public Market, Agoncillo, Batangas

Ingredients

• 1 fruit mature but unripe kamansi, peeled and chopped coarsely (Artocarpus camansi)
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• 1 thumb turmeric or luyang dilaw, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 3 pcs medium tomatoes or kamatis, sliced
• ½ cup dried anchovies or dilis
• seasoning

Procedure

1. Mix onion, tomatoes and turmeric in a pot with thick coconut cream and bring to a boil.
2. Add sliced kamansi and mix until the coconut cream is boiling.
3. Add dilis and season as desired.
4. Cook until kamansi is tender.