• Description

Vernacular Names: kwa, patola

Parts utilized as vegetable and availability: fruits

Cultivated/Foraged: planted

Habitat: homegarden, garden

Availability: all year round;
every four months

Other uses: lowers blood pressure;
cure for anemia

Dishes:fish soup, ginataan, Sautéed, law-uy, grilled, laswang patola

Semia Lemnaw

Ingredients

• ½ pc chayote or s’yuti fruit, peeled and cubed (Sechium edule)
• ½ cup squash or kalabasa fruit, cubed (Cucurbita moschata)
• 1 pc eggplant or talong fruit, cubed (Solanum melongena)
• ½ pc bitter gourd or ampalaya fruit, cored and cubed (Momordica charantia)
• 1 cup sponge gourd or kwa/patola, peeled and sliced (Luffa cylindrica)
• ½ cup black nightshade or koti leaves (Solanum americanum)
• 1 smoked fish or tinapa, flaked
Alternative: 1 can sardines, sauce discarded
• 1 medium head shallot or sibuyas, chopped
• 5 cloves garlic or ahos, crushed
• cooking oil or mantika
• seasoning
• salt

Procedure

1. Sautee garlic and onions with tinapa or sardines.
2. Add fruit vegetables – chayote, squash, eggplant, bitter gourd and sponge gourd – and cover with enough water.
3. Add koti leaves 1 minute after the water starts to boil.
4. Continue to boil until fruit vegetables are all cooked/tender.

S’nobow

(Mixed Vegetables Soup)
Brgy. Datal D’lanag, T’Boli, South Cotabato

Ingredients

Talbos ng kalabasa
Patola
Bawing
Patani
Sayote
Sgotong heet
Koti
Kamatis
Talong
Sitaw
Bombay
Sibuyas dahon
Asin (salt)• 1 pc small sponge gourd or patola/kwa (Luffa cylindrica)
• 1 cup black nightshade or koti leaves (Solanum americanum)
• 5-6 pcs bitter tomato or s’gotong heet (Solanum aethiopicum)
• 1 medium piece chayote or s’yuti, peeled and cubed (Sechium edule)
• 1 cup squash shoots or talbos ng kalabasa (Cucurbita moschata)
• 1 pc medium eggplant or talong, cubed (Solanum melongena)
• ½ cup lima beans or patani (Phaseolus lunatus)
• 1 cup yardlong bean pods or sitaw (Vigna unguiculata ssp. sesquipedalis)
• 2 stalks spring onions or sibuyas dahon
• 1 medium head shallot or sibuyas bombay
• 2-3 pcs tomatoes or kamatis
• native basil or bawing (Ocimum basilicum)
• Salt

Procedure

1. Boil water enough to cover the vegetables in a pot.
2. Add the sitaw, patola, s’yuti, talong and patani. Boil for about 5 minutes.
3. Add bawing and s’gotong heet. Boil for another 5 minutes.
4. Add koti leaves and talbos ng kalabasa. Let boil.
5. Then, add the kamatis, spring onions and sibuyas bombay and allow to boil again.