From the recipe collection
Ginat-an nga Dagmay
Antique coconut stew of dagmay leaves, stalks and taro corm with kadyos and prepared bagongon river snails.
- Prep time
- 25 min
- Cook time
- 40 min
- Yield
- 4–5
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Ingredients
Tick ingredients as you prepare.
Method
- Use snails already identified and prepared for food. Rinse them well, boil in fresh water for 10 minutes, then drain and rinse the pot.
- Combine the pre-boiled snails, thin coconut milk, onion, ginger, and cooked kadyos in a heavy pot and bring to a gentle simmer.
- Slide in the parboiled dagmay and cook until the centre is creamy-tender but the pieces have not collapsed into the coconut sauce.
- Add the taro runners and prepared leaves, pressing them into the coconut milk without vigorous stirring.
- Simmer over low heat until the runners and leaves are completely tender and no part of the taro tastes chalky or feels scratchy.
- Add coconut cream and chilies and simmer uncovered for 5–8 minutes, until the sauce thickens around the ingredients.
- Season with salt, tasting the creamy broth and a piece of taro together.
- Rest for 5 minutes and serve hot with rice, fried fish, or dried fish on the side.