Doesn’t this bowl of plantain bananas, glutinous rice balls and root crops stewed in coconut cream look so incredibly comforting?
The crew cooked up a fabulous pot of benignit or ginataan on New Year’s Eve to bring a bit of home (Toledo, Cebu) to Manila. They used some purple kamote or sweet potato we had in the larder and it turned the stew an incredible shade of purple and it tasted even better than it looked!
In our home, the holidays are a time of special meals, and often western roasts and meats that we don’t indulge in the rest of the year. But it’s also a time of indulging in classic local favorites, often simple yet utterly sublime. If you’d like to make a pot of benignit, refer to this old post on benignit and this post on homemade bilo-bilo (glutinous rice balls) as well as this post on landang…