After long years, I tasted again the gabi roots with coconut milk. I missed the taste so much. My grandma used to cook this dish for us since we had plenty of gabi plants in our farm. As for this time, I have to buy it from a supermarket here in Doha, it is rarely available here that the minute I saw it I would not think twice of buying it. Gabi roots are purple in color and sometimes in yellow similar to potatoes but different in taste.
Gabi roots are usually cooked with beef in soups but since we aren’t into red meat nowadays I decided to cook it as vegetable in coconut cream to pair with “daing na bangus” for dinner. Below is the recipe for ginataang gabi which is called in our place as “hinatukan na gaway”. Try this very simple recipe which I’ve learned from my grandma way back my teenage years.
- 2 medium size gabi or taro roots
- 3 cups coconut milk
- 1/2 teaspoon salt
- 1 tablespoon chopped spring onion leaves
- Peel gabi roots and wash, then chop into cubes about an inch size.
- Put gabi roots, coconut milk and salt altogether in a casserole and let boil for 15 minutes or until gabi is done.
- Turn off heat and add spring onion leaves.
- Serve hot. Can be eaten alone or with steamed rice and fried fish.
- Share and enjoy!