• Description

Vernacular Names: balinghoy

Parts utilized as vegetable and availability: shoots, leaves, storage roots

Habitat: farm; homegarden, swidden farm, cultivated land; uncultivated land

Availability: 2 weeks, all year round

Other uses: leaves used as hair curler for kids;
snacks (suman), cassava chips, cassava cake, mahuya; okoy; suman; cassava cake; cassava roll; fried; boiled; binagkat

Dishes:ginataan

Ginataang Balinghoy

(Cassava Shoots in Coconut Cream)
Brgy. Lalaguna, Lopez, Quezon

Ingredients

• 3-4 cups cassava shoots or talbos ng Balinghoy (Manihot esculenta)
• 1 thumb ginger or luya, crushed
• 1 pc medium bulb onion or sibuyas, chopped
• 4-5 cloves garlic or bawang, crushed
• 1 stalk lemongrass or tanglad, crushed or scored
• coconut cream or gata from 1 large mature coconut, 1st (thick) and 2nd (thin) extractions separated
• peppercorns or paminta, crushed or powder
• chilies or sili
• Salt/seasoning

Procedure

1. Chop cassava shoots finely and put in a pot with thin coconut cream.
2. Add garlic, onions, garlic, lemongrass, peppercorns and chilies.
3. Season and boil until liquid is reduced.
4. Add thick coconut cream and cook until fat is rendered.