Mrs. MM has mentioned kadios to me on several occasions. Her yaya, then cook, then eventual major doma apparently made a memorable dish that Mrs. MM has never seen replicated in over 20 years. I had no clue what kadios wasâ€¦so when I was at the Nasugbu market last weekend and I spied a small bowl of peeled beans, like small hard green peas, I asked what they were and the vendor said â€œkadiosâ€ so I bought half of the contents of the small bowl for PHP20. Back home, I took this photo and NO ONE in the house had the foggiest clue what to do with the beans. So they went to waste. Back in Manila, a little research yielded the following informationâ€¦ Kadios or Kadyos are Pigeon Peas (Cajanus cajan) and are probably native to Africa but thrive in many parts of Asia, especially in India, where there are several varieties, the two most common being described by their color, green or black (I presume these are the green ones, though these could just be immature and they turn darker when they get older?). Today, India grows over 90% of this legume, according to Alan Davidson. And the bulk of the legume turns into that fabulous dish, dahl.
Despite its popularity in India and the volume grown, the scientific name Cajanus cajan is derived from the malay word for kacang, which means nut or pea. In the Philippines, it seems this delicacy is mostly enjoyed in the North of Luzon and oddly, in particular islands in the Visayas. Growing up in Manila, we NEVER seemed to have this in our household. Mrs. MM describes a wonderful dish that mixes kadios with chicken and banana blossoms with a broth added of some sort. But we havenâ€™t been able to figure out a recipe so far. A little â€œgooglingâ€ on the internet also yielded a dish referred to as KBL (and no, thatâ€™s not Ferdinand and Imeldaâ€™s political party) or Kadios, Baboy at Langka that sounds equally intriguing. At any rate, my interest is peakedâ€¦I like the thought of a legume dish. The protein fits in with a South Forbes-y dietâ€¦but I have no recipe? Anyone care to share your recipe for kadios so I can try it the next time I find the peas??? Thanks!