Takway is the root of the gabby plant that is sold in many markets. It is rarely used in Filipino restaurants, but is one of those vegetables that people who originate from the provinces recognise and eat less of when they get to Manila. I first tried this vegetable about a year ago, and adobo is still my favourite way to eat it!
- 1 bunch takway. Peeled and sliced
- 1/8 cup soy or tamari sauce
- 1/2 cup vinegar
- 1 cup water
- 1 tomato diced
Takway needs to be peeled on the outside as it has fine hairs on the outer skin. Removing this reveals a softer inside.
Put ingredients except tomatoes in a pot and simmer till takway is tender. About 8 minutes.
Garnish with fresh tomatoes.