Deutsch: Gekochte Taro / Español: Taro hervido / Português: Taro cozido / Français: Taro bouilli / Italiano: Taro bollito

Nilagang Gabi in the food context refers to a Filipino dish involving boiled taro (gabi) root. Taro is a starchy root vegetable similar to a potato but with a nuttier flavor and is widely used in various cuisines around the world. In the Philippines, "nilaga" means boiled, and this cooking method is often used for making comforting, hearty soups and stews. While Nilagang Gabi can specifically refer to the boiled taro served as a side dish or ingredient in other dishes, taro is also commonly included in broader Filipino nilaga dishes, such as Nilagang Baka (beef stew) or Nilagang Baboy (pork stew), where it contributes to the overall flavor and texture of the dish.


Nilagang Gabi is known for its simplicity, showcasing the natural flavors of the taro. When cooked, taro becomes soft and slightly creamy, making it a satisfying addition to meals. It can absorb the flavors of the broth or seasoning it is cooked with, enhancing the taste profile of the dish it accompanies.

Application Areas

Nilagang Gabi is commonly enjoyed in several contexts, including:

  • Side Dish: Often served alongside meat or fish dishes.
  • Ingredient in Soups and Stews: Added to soups and stews for its thickening properties and to add texture and flavor.
  • Healthy Eating: Taro is a good source of fiber, vitamins, and minerals, making it a nutritious choice for meals.

Well-Known Examples

Taro (Gabi) is a versatile ingredient and is used in various Filipino dishes, such as:

  • Sinigang: A sour soup that sometimes includes taro among its vegetables.
  • Laing: A Bicolano dish made with dried taro leaves cooked in coconut milk.


To prepare Nilagang Gabi as a simple side dish:

  1. Ingredients:

    • Taro (gabi) roots, peeled and cut into chunks
    • Water
    • Salt
  2. Preparation:

    • Rinse the taro chunks under cold water.
    • In a pot, cover the taro with water and add a pinch of salt.
    • Bring to a boil, then reduce the heat and simmer until the taro is tender, usually about 15-20 minutes depending on the size of the chunks.
    • Drain the water and serve the taro warm as a side dish or use it as an ingredient in soups or stews.

Treatment and Risks

When handling raw taro, it's important to note that the skin and the raw flesh can cause irritation to the skin and throat due to calcium oxalate crystals. Always wear gloves when peeling and cutting taro, and cook it thoroughly to neutralize these crystals. Consuming cooked taro is safe and offers nutritional benefits.

Similar Terms or Synonyms

  • Boiled Taro


Nilagang Gabi highlights the use of taro in Filipino cuisine, either served simply as a boiled side dish or as a key ingredient in a variety of traditional soups and stews. Its creamy texture and ability to enhance the flavors of dishes it's cooked with make it a beloved component of Filipino culinary traditions.

Boiled taro. Taro is called Gabi in the Philippines, a variety of root crop

Boiled taro. Taro is called Gabi in the Philippines, a variety of root crop

Related Articles

Nilagang mais ■■■■■■■■■■
Nilagang mais is a Filipino term which means boiled fresh corn. Fresh corn is cooked by immersing it . . . Read More
Nilagang Saging na Saba ■■■■■■■■■■
Nilagang Saging na Saba: Nilagang Mani in the food context refers to boiled peanuts, a popular snack . . . Read More
Nilagang Mani ■■■■■■■■■■
Nilagang Mani in the food context refers to boiled peanuts, a popular snack in various parts of the world, . . . Read More
Nilagang Buto ng Baka ■■■■■■■■■
Nilagang Buto ng Baka in the food context refers to a traditional Filipino soup made by slowly boiling . . . Read More
Dried Alamang ■■■■■■■■
Dried Alamang in the food context refers to tiny, dried shrimp that are a staple ingredient in many Southeast . . . Read More
Spice ■■■■■■■■
A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring . . . Read More
Tinumok ■■■■■■■■
Tinumok refers to a dish from the Philippines, particularly from the Bicol Region made from Gabi known . . . Read More
Saging na Saba (Hilaw) ■■■■■■■■
Saging na Saba (Hilaw) refers to the unripe, green version of the Saba banana, a type of cooking banana . . . Read More
Pritong Daing na Bangus ■■■■■■■
Pritong Daing na Bangus is a popular Filipino dish consisting of marinated and fried milkfish (Bangus). . . . Read More
Sinigang ■■■■■■■
Sinigang refers to Filipino method of cooking meats, fish or vegetables with sour fruit, like tamarind, . . . Read More