Kangkong is a green leafy vegetable commonly found in Southeast Asia. It is a semiaquatic, tropical plant grown as a vegetable for its tender shoots and leaves. It is found throughout the tropical and subtropical regions of the world, although it is not known where it originated.
Kangkong goes by many names, such as water spinach, river spinach, water morning glory, Chinese spinach, Chinese Watercress, or swamp cabbage. Its scientific name is Ipomoea Aquatica. The seemingly nutritious nature of kangkong has led to it being a staple in many in Southeast Asian dishes.
However, in the USA, kangkong referred to in America as Chinese water spinach, is tagged as a poisonous weed by the Department of Agriculture. According to their findings, it can cause Fasciolopsiasis, a disease resulting from an infection by the parasite, Fasciolopsis buski.
Apparently, there are larval cysts that can be found on kangkong that may lead to indigestion, allergic reactions, and abdominal pain once ingested. These parasites can be fatal, too, so you have to make sure you cook the kangkong well in order to kill these harmful parasites.
What dishes do you usually cook with kangkong? Share your recipes with us in the comment section below!
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