sayote. chayote.

“Tanim ng Diyos” was what the farmers called sayote in Bauko. It was one of those vegetables that just grew spontaneously like kulitis in Capas or sili labuyo in Rizal. Because it was everywhere, you can imagine how the farmers could take it for granted. Neither was it very financially rewarding to cultivate seriously as its commercial price would range anywhere from 2 – 30 PhP per kilo. How can you possibly plan with that? But how things have changed! Since the price hike last year and increased buyer interest, sayote canopies have been replacing the fields as the crop of choice. Why? It’s promoted as the new malunggay– chock full of antioxidants that are anticancer, anti-diabetes and anti-inflammatory. Great stuff.
Not excited yet? Check out some ingenious preparations that may just change your mind and your life:
– raw sayote salad with tahini and grapefruit by Dahon Kusina – sayote juice – sayote tea cake by Manilabake – sayote dumplings and sayote kimchi by Me & My Veg Mouth
Got life-changing recipes to share? Tag us!

%d bloggers like this: