• Description

Vernacular Names: bago

Parts utilized as vegetable and availability: leaves

Market presence of vegetable:marketed

Habitat: forest, surroundings; farm

Availability: available all year round; available April to May (shoot season); wet season, weekly

Other uses: planted, gathered

Dishes:ginataan, law-uy, sinunuban, sautéed

Law-uy

Ingredients

Okra
Sibuyas dahon
Alugbati
Sili
Tanglad
Bago (yung dahon)
Sikwa, patola
Kalamunggay, Malunggay
kamatis
Talong
Bangus (Milk fish)

Procedure

1 . In a pan boil water, milk fish, lemon grass, karabansos (winged bean), eggplant and pepper until they are cooked well.
2 . Add kamatis (tomato) and bombay (onion)put the lid.
3 . Add salt, stir and and put patola (luffa), boil about 2-3 minutes. add sibuyas dahonan (chives)
4 . Add alugbati and kamunggay
5 . Ladle into individual soup bowls and enjoy!

Tinunuan nga kamunggay

Ingredients

Kamunggay
sibuyas bumbay
bago
kamatis
tuno
Asin (salt)
Suso, snail

Procedure