• Description

Vernacular Names: patani

Parts utilized as vegetable and availability: pods; seeds and leaves

Cultivated/Foraged: Planted

Habitat: homegarden, upland field, mountain, surroundings

Availability: available October to March; all year round

Other uses: crushed leaves for wounds

Dishes:pinakbet, inabraw, cooked with meat, sautéed, dinengdeng

Dinengdeng na Alokon-Patani at Malunggay

Ingredients

• 1 cup alokon spikes/catkin (Broussonetia luzonica), washed
• 5 pcs malunggay pods or bunga (Moringa oleifera), peeled and cut into lengths of about 5 cm
• 1 piece sweetpotato or camote root, cubed (Ipomoea batatas)
• 1/2 cup patani seeds (Phaseolus lunatus), washed
• 4 pieces medium tomatoes or kamatis, sliced
• 2-3 tbsp fish paste (bagoong)

Procedure

1. Put all ingredients into a pot
2. Add enough water to cover the ingredients and bring to a boil
3. Drizzle with fish paste to taste when almost done