Binignit, benignit or guinataan originated from Cebu province. Binignit is a warm root crop and fruit stew.
Binignit is composed of different tubers such as sweet potato, purple yam, and taro root. Aside from the tubers, other ingredients include plantains, tapioca pearls, and glutinous rice balls (bilo-bilo).
1 pc white gabi (taro root) you can substitute cassava if available, cubed
2 pcs yellow camote (sweet potatoes), cubed
1/2 cup sugar
1 pc ube (purple yam), cubed
4 pcs ripe saba banana (plantain), sliced
4 tbsps landang or tapioca
6 pcs ripe langka (jackfruit)
1 cup coconut milk, diluted with water
2 cups coconut milk
1/2 tsp salt
1. Cook gabi, camote, ube, and saba or plantain bananas in diluted coconut milk. Optional: I boil hard ingredients then drain them before adding diluted coconut milk. I t saves me lots of time.
2. Add sugar, salt, and landing or tapioca. Add sugar according to preference.
3. Add strips of langka then 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 the rest of the ingredients.
6. Serve hot.