Adobong takway

My mother has been cooking Adobong Takway since I can remember. Takway are taro or gabi root tendrils or shoots. It was a much appreciated pasalubong from a certain relative when she visited us. I did not like takway when I was growing up because of its slimy texture, like saluyot and alugbati, I cringed when there was Adobong Takway on the table.


The preparation of peeling the outer skin of takway is also tedious. Although my mom finds it therapeutic.