Surigao del Sur : pajaw

wild taro (Schismatoglottis sp./Homalomena sp)

Vernacular Names: dalari, dalili, pajaw

Parts utilized as vegetable and availability: leaves, petiole, flowers

Cultivated/Foraged: gathered

Market presence of vegetable:marketed

Habitat: wild, stream, mountain, road

Availability: all year round

Other uses: cures tonsilitis;
feeds for pigs, removes illness of pig, leaves placed in fish paste

Dishes:ginataan, blanched (dip in vinegar and fish paste)

Ginata-an na pajaw

Ingredients

Pajaw flower
Tubig
Asin (salt)
Patis
Sibuyas
Atsal
Sili
Sibuying

Procedure

1 . Pakuluan ang pajaw
2 . i-drain ang tubig
3 . Ilagay ang pajaw sa kawali, lagyan ng pangalawang gata, sibuyas, atsal, sibuying at isalang sa apoy
4 . Timaplahan ito ng asin at isalang muli sa apoy
5 . Pagkumulo na ang gata, maari ng ilagay ang unang gata
6 . Hanguin pag luto na ang gata
7 . i-serve


Study site: Brgy. Agsam, Lanuza, Surigao del Sur
Brgy. Sibahay, Lanuza, Surigao del Sur


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