This Holy Week part of the Cebuano tradition of celebrating Good Friday is cooking and serving up a hot bowl of binignit.
Binignit is a fruit stew traditionally made of slices of banana (saba), taro (gabi), sweet potato (kamote), and landang (tapioca) in a mixture of coconut milk, water, local landing and sweetened muscovado (brown sugar).
Binignit is a popular Cebuano dish for when Cebuanos go on a fast during the Holy Week. In some areas in the Visayas, they add colorful pearl sago (round-shaped tapioca) to add variety.
This soup-like dessert is best eaten hot and is also popular during the cold, rainy season. Although during summer, this dish is also chilled and prepared cold.
Whip up your own binignit to serve to family and friends.
1 pc white gabi (taro root) cut and cubed – you can substitute cassava
1/2 cup sugar
2 pcs yellow kamote (sweet potatoes), cubed
1/2 tsp salt
1 pc ube (purple yam), cubed
4 tbsps landang (tapioca)
4 pcs ripe saba (plantain), sliced
6 pcs ripe nangka (jackfruit)
2 cups coconut milk
1 cup coconut milk, diluted with water
· Cook gabi, camote, ubi, and saba in diluted coconut milk.
· Add sugar, salt, and landang.
· Add nangka 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.
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