Winged bean looks like someone gave the pod extra edges just for pleasure. Four raised wings run down its length, so even before it is cooked it feels designed for the hand and the knife.
It is also a useful food forest plant to discuss because it connects vegetables, vines, and nitrogen-fixing legumes in one place.
Common Bali / Indonesian name
Kecipir is the common Indonesian name. Botor or kacang botor may be heard in some regional Indonesian or Malay contexts, but kecipir is the clearest search and kitchen name for most visitors.
Quick answer for visitors
Kecipir is one of the easiest Bali food forest plants to recognize once a guide shows you the pod: four raised wings, crisp texture, and a climbing habit. The young pods are the practical guest ingredient.
Scientific name
Winged bean is Psophocarpus tetragonolobus (L.) DC. Kew Plants of the World Online lists this as an accepted species name.
What part is used
The young pod is the part guests are most likely to encounter. Leaves, flowers, seeds, and tuberous roots are discussed in food-use sources, but those uses depend on local practice and should not be assumed from the pod alone. Mature seeds are legumes and need appropriate cooking.
Traditional preparation
Young pods may be sliced into vegetable dishes, blanched, stir-fried, added to soups, or used with sambal and coconut-based preparations. The cut surface is part of the pleasure: little green stars and ridges, crisp when young, tougher once the seeds mature.
Safety and preparation notes
Identify the vine with a knowledgeable local guide before harvesting, and use pods from a clean growing area. As with other legumes, avoid moldy, old, damaged, or unknown material. If serving unfamiliar legumes to guests, start modestly and check for allergies or sensitivities. Do not treat every part of the plant as interchangeable in the kitchen.
How guests may encounter it
Guests may see winged bean climbing a support in the food forest, then compare its ridged pod with ordinary long beans. If pods are ready, it can become a quick harvest-and-cook lesson in shape, tenderness, and timing.
Plan a private food forest day to learn kecipir and other Bali edible plants with local guides.
Sources checked
Common Questions
Frequently Asked
What is kecipir in Bali?
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Kecipir is the common Indonesian name for winged bean, a tropical climbing legume with four-ridged pods.
What is the scientific name of winged bean?
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Winged bean is Psophocarpus tetragonolobus, an accepted species name in Kew Plants of the World Online.
What part of winged bean is eaten?
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Forage Bali focuses on the young pod. Leaves, flowers, seeds, and tuberous roots are used in some food traditions, but those require local practice and the right preparation.
Can winged bean be eaten raw?
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Some sources describe raw young pods or flowers in certain cuisines, but guests should only eat identified, clean, tender material in a guided food setting.