Kadyos Pigeon Pea - Arca del Gusto - Slow Food Foundation (original) (raw)
Kadyos is found locally under many different spellings, including: kadios, kagyos, kagyas, kaldis, kalios, kardis, kidis or tabios. It is also known as the Congo pea or pigeon pea in English. It is grown on Panay Island in the Philippines, in the provinces of Iloilo, Negros Occidental and Antique. Plants flower after 65- 80 days, and after a short time fresh pods can be harvested. The plants reach their maturity for dry harvest after another 50 – 75 days. The legumes are high in vitamins and minerals, and resemble small, black beans and have a rich, nutty flavor. Kadyos beans can be harvested dried or as young pods. This variety has long been a popular ingredient in the Ilonggo cuisine of the Visayan people, in particular in the soup known as “KBL” which is a mixture of Kadyos, Baboy (pork) and Langka (jackfruit), and in “KMU,” an Ilonggo dish composed of Kadyos, Manok (chicken), Ubod/Ubad (the core of the trunk of the banana plant). Locally, it is considered a minor crop grown in backyards or on a small amount of farm acreage. It provides additional agricultural functions as livestock feed, suppressing weeds and enriching soil nitrogen. Kadyos can be found in local markets from October to January, when the beans are at their freshest and most tender. Prices rise steeply towards the end of the season. Today however, the future of this crop in the Philippines is at risk, as the stored seeds are at risk of damage from weevils and other insects. Climate change has led to an erratic planting season, and if the seeds are not planted at the appropriate time, the stored seed supply, and, therefore, future crops, are threatened.