Holy Week is here and there’s only one food I can think.
Binignit is the most in-demand dish and I am very sure of that.
No Holy Week commemoration in the Philippines will ever be complete if you cannot watch The Ten Commandments on television or eat binignit on Good Friday.
In honor of the sweet dish we have grown very fond of, here are 10 facts that you may or may not know about binignit.
Feel free to drool anytime.
1. Binignit is a vegetable and fruit stew which is a Cebuano or Visayan equivalent of guinataan na halo-halo of Luzon.
2. It is a sweet dish made up of root crops, fruits, milled glutinous rice, tapioca pearls, coconut milk, and sugar.
3. The popularity of this dish increases during Holy Week because Roman Catholics are “asked” to abstain from meat.
4. The coconut milk helps make the mixture thick.
5. It needs to be cooked in medium heat.
6. If you don’t have gabi or taro root, you can use cassava instead.
7. Cooking it entails continuous stirring to prevent the ingredients from sticking on the pot.
8. Binignit is usually eaten as a dessert or as a snack in the afternoon. Some even eat it as a meal substitute, especially during Holy Week.
9. It can be served hot or chilled.
10. When cooking binignit, do not let the mixture boil because it might curdle.
I am very excited to eat binignit this week! How about you?
Do you have a recipe for binignit that you would like to share?
Share it to us in the comment section below and let us know how delicious your recipe is!