CEBU, Philippines – When one mentions "binignit," he is referring to this creamy sweet stew that originated from Cebu province. The Tagalogs have their version of it, slightly different in both preparation style and ingredients, called "ginataan" or "ginataang haluhalo". The taste, though, is quite similar.
Binignit ingredients consist of root crops and fruits - taro, purple yam, camote, as well as bananas, jackfruit, sago, and sugar, stewed in coconut milk. "Landang," tapioca pearls from the buri tree is commonly used, as well, to thicken the soup. It is best enjoyed while hot or warm.
The food website pinoyrecipe.net shares the following recipe of the Cebuano Binignit:
Ingredients:
.1 pc white gabi (taro root) or, if not, cassava, cubed
.½ cup sugar
.2 pcs yellow camote, cubed
.½ tsp salt
.1 pc ube, cubed
.4 tbsps landang
.4 pcs ripe cardaba or saba bananas, sliced
.6 pcs ripe jackfruit (langka)
.2 cups think coconut milk (from first squeeze)
.1 or 2 cups light coconut milk (from succeeding squeezes), depending on desired consistency of stew
Cooking Instructions:
1. Cook gabi, camote, ubi, and bananas in light coconut milk.
2. Add in sugar, salt, and landang.
3. Add langka, and then simmer until all ingredients are tender and the mixture thickens.
4. Add 2 cups thick coconut milk. Continue cooking in medium heat.
5. Adjust amount of coconut milk to your available ingredients. Do not boil.