The panorama on the sunrise side: an awesome view of Malarayat

The quiet panorama on the sunrise side of the farm: an awesome view of Mount Malaráyat and the river below the gap.

29 January 2012


The kadyôs are ready for picking, Pigeon peas (Cajanus cajan)  rich in protein and amino acids. It has yet to be a more frequent staple in the country, quite unusual as it is very filling, tasty and delicious. It's traditionally more popular in the Visayas, closely identified with Ilónggo cooking. Kadyos is the "K' in the acronym "KBL," a dish that has achieved some popularity in Manila in the last couple of years ("B" is báboy [pork] and "L" is langkâ [jackfruit]). Our version below though, has no langka since ours are still too young to pick.

What I learned just now as I researched is it's the same peas that Indians use and make dal with, among their staples alongside lentils and beans. With their largely vegetarian diet, Pigeon peas are a valuable source of carbohydrates and protein.

1 comment:

  1. Kadyos were purple then. Brings back memories of one of Luchie & my favorite dish Lola Star would prepare for us. Tender Beef meaty bones boiled with lots of kadyo beans and leaves from banana heart to have a flavorful semi sour & sweet broth that was purplelish pink in color. Real delicious fresh from the kettle! My sister & I would fork down all the kadyo beans like a Khisha Bob, dip the fork loaded with kadyo beans into the broth... Yummy ... We had lots a fun! Hmmm...haven't had this dish in 30Yrs+ but I can almost taste it now. I miss my Lola's Ilonggo recipes .