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Ginata-ang Igi, Dagmay kag Takway

Ginat-an is popular dish "sa uma" (in the farm) as the ingredients are readily available.


It is local cooking method utilizing coconut milk for the dish and there are many ways of having a ginat-an dish. Among the most popular is making one with igi (a local freshwater? snail), dagmay (gabi / yam ) and takway (gabi runners or tendrils)



But given one's resourcefulness in getting all the necessary ingredients, this ginat-an dish can also be readily served in the comforts of your home - even if you're miles away from the nearest uma.

Ingredients
  • 1/2 kilo igi ( or other snails like bago-ngon)
  • 1/2 kilo gabi
  • 1 bundle of takway
  • 1/2 cup kadyos (optional)
  • 2-3 pcs batwan (optional)
  • 1 cup gata (1st extraction)
  • 2 cups gata (2nd extraction)
  • Salt to taste



How to cook Ginata-ang Bago-ngon with Gabi
  1. Prepare the igi by washing it thoroughly and cutting the ends so that it can "excrete" the waste (though you can buy fom the market alteady cleaned). Wash again several time then soak in water for around 30 minutes. You can ask the vendor to clean it for you if ever.
  2. In a pot, place 2 cups of gata (2nd extract), gabi, takway, kadyos, bat-wan and igi. Add a small amount of water if needed.


  3. Boil for 25-30 minutes until the gabi softens and almost "melts" into the broth.
  4. Season with salt
  5. Pour in the remaining 1 cup of gata (1st extract) and simmer for another 5 minutes.
  6. Remove from heat, let it cool and serve with rice. 

The flavor combination of the coconut milk and the gabi plus the texture of the takway makes this dish linger in your mouth plus brings instant taste memories even if you're just looking at pictures of it.

The measurements are just guides as most of the time cooking this dish at home is a simple as throwing in the ingredients in a pan and for it to cook.


Another local snail also used for this recipe is called BAGO-NGON A bigger, fleshier one but equally delicious. But the triple combo of the gabi, gata and takway is already heaven for me and would always bring a lot of extra rice on my plate. ENJOY!


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