Kecipir

Kecipir is the Indonesian word for "Winged bean" (Psophocarpus tetragonolobus). In Indonesia, Kecipir has been called the "one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts, like the leaves, flowers, and tuberous roots are also edible. The tender pods, which are the most widely eaten part of the plant which is best eaten when under 1 inch in length, can be harvested within 2 to 3 months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much more rich in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins. Kecipir is called Sigarilyas in the Philippines, Kachang Belimbing in Malaysia, and Thua Phu in Thai. I never thought that all parts of Kecipir is edible. In the Philippines, where it is called in Tagalog, Sigarilyas only the pod is sold in the wet markets. My mom used to cook this with Sinigang dishes and can be cut into small pieces (julienned) and sauteen with Giniling or ground pork with chopped onions and garlic. Whenever it is available (which seems to be all the time), I buy it, I need to enjoy this vegetable, so exotic and I don not know until when there will be farmers who will plant them. I have not seen Kecipir or Sigarilyas in Asian markets. This bean has been called the "one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and tuberous roots) are also edible. The tender pods, which are the most widely eaten part of the plant (and best eaten when under 1? in length), can be harvested within two to three months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much more rich in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins.