• Description

Vernacular Names: koti

Parts utilized as vegetable and availability: leaves

Cultivated/Foraged: gathered

Habitat: farm, middle of the field

Availability: after clearing the land

Other uses: cures ulcer (whole plant cooked)

Dishes:cooked with other vegetables, fried, soup

Koti Snobow

Ingredients

Koti

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

S’nobow

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

Ingredients

• 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