Ang Binignit, bow!

A lenten season delicacy of cebuanos during the holy week is “binignit”.  Binignit is very delicious, its like a mixture of banana and a lot of “landang” or tapioca.  I don’t know how to cook it, I just wait for it to be served.

Here’s the recipe of “binignit” from ex-designz.net:

1 pc white gabi (substitute cassava if available), cubed
1/2 cup sugar
2 pcs yellow camote (sweet potatoes), cubed
1/2 tsp salt
1 pc ubi (no substitute), cubed
4 tbsps landang or tapioca
4 pcs ripe cardaba (or semi-ripe plantain), sliced
2 cups coconut milk
1 cup coconut milk, diluted with water

1) Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.
2) Add sugar, salt, and landang (or tapioca).
3) Simmer until all ingredients are tender and mixture is thick.
4) Add 2 cups coconut milk. Cook in medium heat.
5) Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
6) Serve hot.

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