When we first introduced Libas or Libas sa gata in Metro Manila in 2017, we realized it wasn't as popular as we expected, unlike Laing.
Libas or plum leaves have been widely used in Bicol as a souring agent for soups, the same way Sampaloc or Mango was used by neighboring Provinces.
Popular to Rinconada, Libas is cooked like Laing. "Bangi" or Carabao flesh is added or Chicken.The young leaves are chopped and dried for a few hours before being simmered in coconut cream and spices. The sourness of the Libas leaves combined with the sweet, creamy taste of coconut milk makes this a savory dish.
(Watch video below)
Libas sa gata is available in bottles so you can enjoy it anywhere. We like to call it our local version of pesto.
Traditionally eaten with steamed rice, our community explored interesting ways to enjoy this Libas sa gata, check out ideas here.