TABIOS / KADYOS (VALENCIA, NEGROS ORIENTAL)

Tabios or kadyos, also known as pigeon peas (Cajanus cajan) are a hardy legume grown in backyards and upland farms across the country. Once relatively common, they have become less visible in markets and fields. But it remains a valuable, protein-rich food that doesn't rely on expensive inputs or imports.

It is commonly used in the Ilonggo dish kadyos, baboy, at langka (KBL). In Negros Oriental, it is often cooked in coconut milk, sometimes with other vegetables.

The pods are harvested green and tender for soups, or left to dry on the bush for storage. The dried peas are earthy in flavor and hold their shape well after boiling.