Togi/Wild root starch

ByMaria

20140331_092110_resized

Togi is a root vegetable that most Filipinos eat as a form of starch much like eating taro or sweet potato. Believe it or not I could not find any reference for this tuber called “togi” in the Philippines even in the Wikipedia so I will not have an English name for it.

Anyway, it is a staple food for people like the aborigines or natives of the Philippines. Since it grows mostly in the wild but now is being cultivated and the Ilokanos here in Hawaii are the principal growers.

I grow up in my hometown eating this wonderful tuber. It is just like eating taro or “gabi”, starchy, but not sweet. So I always want to add sugar and sometimes grated coconut. It is a wonderful thing to eat for breakfast and healthy too.

Similar Posts

  • Arugula

    ByMaria

    This is arugula seedlings after a few days of sowing them in the garden bed. They grow faster than lettuce. I like them in salads with different kinds of lettuce to add zing and interest to the palate. It has that distinct peppery flavor almost like radish or wasabi that makes the salad greens more…

  • Leeks

    ByMaria

    Leek is a vegetable that is related to onions and garlic which belongs to the family of Allium, scallions or spring onions and shallots included. It looks like the spring onions only bigger in diameter. The white part closes to the roots is the most used in cooking, the green part or sheath of leaves…

  • Eggplant/Talong

    ByMaria

    Eggplant is probably the quintessential vegetable in our times. Most recipes call for eggplants and it is also the most accessible in the markets. I love eggplants. If I don’t have anything to cook for the day, I’ll just get some eggplants and I can make it into omelet. Fast and easy and delicious too….