BINIGNIT

Binignit is a vegetablestew from the Visayas region in the Philippines. The dish is traditionally made by Cebuanos with slices of saba, taro, sweet potato. The people in the neighboring island Leyte, usually include landang (palm flour jelly balls), langka (jackfruit), anise and thickened with milled glutinous rice in cooking binignit. The vegetables along with pearl sago is cooked in a mixture of water, coconut milk and the local landang and sweetened by muscovado or brown sugar.

Lent is Binignit Time!

The soup is usually cooked and eaten during the Holy Week, especially Good Friday when the Visayans are fasting. It also is a popular afternoon snack. The soup is best served when hot.

During cold nights, it is so easy to crave for something warm and homey and it just turns out that I am craving for binignit!  I don't know how folks would call this native Filipino dish in English but what I am only aware of is that it is made of rootcrops, bananas, and sago pearls cooked in diluted coconut milk and sugar.

Ingredients:

  saba, taro, sweet potato      landang (palm flour jelly balls)                    Coconut    

   sugar 

A vegetable stew traditionally made with slices of saba, taro, sweet potato. The vegetables along with pearl sago are cooked in a mixture of water, coconut milk and the local landang.

How to Prepare the Binignit:

Binignit, benignit or guinataan originated from Cebu province. Binignit is a warm root crop and fruit stew.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 5 to 6

• 1 pc white gabi (taro root) you can substitute cassava if available, cubed
• 1/2 cup sugar
• 2 pcs yellow camote (sweet potatoes), cubed
• 1/2 tsp salt
• 1 pc ube (purple yam), cubed
• 4 tbsps landang or tapioca
• 4 pcs ripe Saba (plantain), sliced
• 6 pcs ripe Langka (jackfruit)
• 2 cups coconut milk
• 1 cup coconut milk, diluted with water

• Cook gabi, camote, ubi, and Saba (plantain bananas) in diluted coconut milk.
  

• Add sugar, salt, and landang (or tapioca).
  

• Add Langka then Simmer until all ingredients are tender and mixture is thick.
  

• Add 2 cups coconut milk. Cook in medium heat.
  

• Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
  

• Serve hot.