gābina taro plantColocasia esculenta (Arac.)n'unud nang gābina taro rootstock, boiled and eaten as a main dish'ūtan nga gābincoconut flavored taro leavesThe leaf stems pakyang and leaves dāhun with or without the rootstock 'unud are thinly sliced and cooked in coconut milk extract. Dried fish bāyuy, dried shrimp putut or meat of some mollusks 'unud nang sīhi' are added as a meat complement lupus to create a delicious side dish.ginat'an nga 'unud nang gābina taro rootstock cooked in coconut milk extractEaten for breakfast, noon meal or as a snack.

Leave a Reply

Your email address will not be published. Required fields are marked *