Monday, March 18, 2013

Indigenous Food - Seaweed and Sweet Potato Paste

Dr Abe V Rotor

Seaweed Gelidiella acerosa (Order Geliadales, Division Rhodophyta) is served as salad (blanched and spiced with fresh ripe tomato and a dash of salt), above; or cooked with bulanglang or diningding, as topping. The seaweed is plentiful on coral reefs in many parts of the country and other tropical countries. It is rich in agar. Note: A favorite of Ilocanos, this vegetable dish consists of young pods of kumpitis (Clitorea purpurea), eggplant (Solanum melongena), okra (Abelmoschus eculentus), tomato (Lycopersicum esculentum), sitao (Vigna sinensis) and kamote (Ipomea batatas).    

Kamoteng halaya (sweet potato paste with coconut milk, sugar and cheese) is nutritious and easy to prepare. Best for snacks it is packed with calories and it is a complete meal itself. Convenient as baon - snack and meal supplement,  Shelf life may be prolonged for a week or two in the refrigerator.  

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