Gabi and the Engkanto

The gabi or taro plant, is a native of the Philippines and its Pacific islands neighbors. Its large, long-stalked leaves shaped like arrows or hearts, spring from an underground corm with roots. Gabi leaves do not get wet because of the wax-like coating. The leaves and corm of gabi plant are rich in mineral and Vitamins A and C but must be cooked thoroughly to avid itching of the throat. The itchiness is caused by a crystal which protects the gabi plant from being eaten by rodents or other animals. It has a sap that gives permanent black stain to clothing.
In 1597, early Spanish Manuscript recorded the existence of the “Iwak,” a gabi-growing/eating mountain tribe in the Cordillera mountain ranges of Luzon, Philippines. Gabi was the tuber around which their agricultural cycle revolved.
Today, gabi leaves cooked with coconut milk make delicious native dishes called laing and pinangat. Gabi tubers or corms add a special flavor and texture to sinigang, a popular Filipino dish.

• AuthorMarla Yotoko Chorengel
• Illustrated byIbarra Crisostomo
• GenreHard Cover
• PublisherBookmark
• FormatPaperback
• Language English (United States)
• Reading AgeAges 6-10
• ISBN 971-569-001-7
• Pages24+cover
• Year2005