January 14, 2021

Ginataang Dahon ng Kamoteng Kahoy

My late Lola Ebeng was a certified Bicolana so she used to cook a lot using coconut milk. One of her favorite was Ginataang Dahon ng Kamoteng Kahoy. We used to have kamoteng kahoy planted at our backyard so it was easily available when Lola felt like cooking it. I grew up eating this viand but never tried cooking it since it's hard to see kamoteng kahoy anymore. 

I'm so happy to see that this is flourishing at Franciscan Sisters of the Immaculate. The plant was a project of Sister Sophie while the whole country was on lockdown.

This dish is delicious and nutritious so I tried to cook it, for the very first time!


5 cups kamoteng kahoy leaves 

1/2 cup dilis

3 tsp patis

3 tbsp. oil

1 small onion, chopped

5 cloves garlic, chopped

1 1/2 cup coconut oil/ kakang gata

3/4 cup hugas gata or water

Direction for Cooking:

Cut the leaves small. Make sure to squeeze the juice out of the leaves.

Let your pan nice and hot over medium heat. Pour some oil and sauté the onion and garlic and dilis for a few minutes. Add the kamoteng kahoy leaves, Pour hugas gata or water in and let it boil. Then add coconut milk, simmer for 15 minutes or until the liquid evaporates.

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