Quisqualis indica Is Not The Niyog-Niyogan That Is Cooked Into Ginataan

The Niyog-Niyogan that is cooked into “ginataang gulay” is not the Niyog-Niyogan botanically known as Quisqualis indica as recently published in a magazine. The Niyog-Niyogan that is cooked into ginataan is also known in some places as Lubi-Lubi. Lubi, of course, is Visayan for Niyog or coconut.

The Niyog-Niyogan that is cooked into ginataan is an indigenous Ficus species (Ficus pseudopalma). The young leaves are harvested and then sliced into the desired small pieces. This then is cooked ย with coconut milk with minced “tinapa” or pork plus salt or patis to taste and maybe two or three hot chillies thrown in. There are other culinary preparations.

The young leaves are also used to line the bottom of the pan used for cooking “paksiw na isda”. This imparts a desirable flavor or aroma to the cooked fish.

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