• Description

Vernacular Names: bulay, patane, patani

Parts utilized as vegetable and availability: immature pods, seeds (fresh, dried)

Cultivated/Foraged: Planted

Market presence of vegetable:not marketed; marketed

Habitat: farm, homegarden, forest

Availability: harvestable 3 months after planting;
available January to February;
Summer;
wet season, June to December

Other uses: good for immune system

Dishes:law-uy, Sautéed, ginataan, dinuguan, tinunuan

Sari-saring gulay

Ingredients

Gabi
Kalabasa
Patani
Puso ng saging
Upo
Kangkong
Likway
Sili (bell pepper)
Luy-a
Tanglad
Sibuyas
Malunggay
Gata (coconut milk)

Procedure

1 . Fill pot with water and throw patani. Bring to a boil over medium high heat then drain when tender.
2 . Fill the pot again with water and throw gabi (taro), kalabasa (squash), patani, upo and banana blossom. Bring to boil until tender.
3 . throw malunggay, kangkong at likway
4 . After 5 mins, pour coconut milk then mix.
5 . serve