|Kaggo & karibuyo soup.|
Kaggo can be made into a savory soup or stew, boiled/blanched, grilled, or simply into a kilawen or eaten raw right from the shell dipped in calamansi juice just like that of oysters. Its meat shucked, it's perfect as a sagpaw (add-on) to your dinengdeng or pinakbet or as a topping in pancit dishes like bijon or canton or other seafood dishes.
Kaggo being grilled.
Shucked grilled kaggo in Villa, Sta. Teresita, Cagayan.
Slightly boiled kaggo meat with its own juice as a little broth. I seasoned it with some salt, garnished with onions and ginger, and soured it with calamansi.
The karibuyo, I made into a kind of tinola. I sauteed onions, garlic, ginger and tomatoes in little oil, and boiled it with some pieces of chayote, and then the karibuyo shells. Don't overcook the karibuyo. Just put it in when the broth is boiling. Simmer quickly and put off fire immediately and serve hot when the shells are open.
Enjoy tinola a karibuyo. The soup is so good, the meat is just so tasty.
What a bliss!