Dried Taro Leaves

Dried taro leaves, known as "gabi" in the Philippines or "callaloo" in the Caribbean, are the heart-shaped leaves of the taro plant (Colocasia esculenta) that have been sun-dried to preserve their flavor and nutritional value. They have a mild, nutty, earthy flavor once cooked.

USAGE:

To cook a simple Laing, sauté ginger, garlic, and onions in a deep pan, then pour in coconut milk and a tablespoon of shrimp paste. Add dried taro leaves and chilies on top, but do not stir them immediately; let the leaves naturally sink and soften in the simmering liquid for about 20–30 minutes. Once the sauce is thick, creamy, and slightly oily, stir gently and serve over warm rice for an authentic Filipino experience.