Binignit is a warm root crop and fruit stew that originated from Cebu province. It is traditionally made by Cebuanos with slices of saba, taro and sweet potato.

The people in the neighboring island Leyte, usually include landang (palm flour jelly balls), jackfruit, anise and thickened with milled glutinous rice in cooking binignit. The vegetables along with pearl sago is cooked in a mixture of water, coconut milk and the local landang and sweetened by muscovado or brown sugar.

It is usually cooked and eaten during the Holy Week, especially Good Friday when the Visayans are fasting. It also is a popular afternoon snack and is best served when hot.

Binignit is comparable to various "guinataan" dishes in other regions such as bilo-bilo.

Try this recipe in making your own. (Recipe Source: www.pinoyrecipe.net)

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 5 to 6

Ingredients:
• 1 pc white gabi (taro root) you can substitute cassava if available, cubed
• 1/2 cup sugar
• 2 pcs yellow camote (sweet potatoes), cubed
• 1/2 tsp salt
• 1 pc ube (purple yam), cubed
• 4 tbsps landang or tapioca
• 4 pcs ripe Saba (plantain), sliced
• 6 pcs ripe Langka (jackfruit)
• 2 cups coconut milk
• 1 cup coconut milk, diluted with water

Cooking Instructions:
• Cook gabi, camote, ubi, and Saba (plantain bananas) in diluted coconut milk.
• Add sugar, salt, and landang (or tapioca).
• Add Langka then Simmer until all ingredients are tender and mixture is thick.
• Add 2 cups coconut milk. Cook in medium heat.
• Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
• Serve hot.