root crop

buridibud a kamangeg

What’s buridibud (also baradibod)? From another blog post:

Buridibod is a typical Ilokano dish. And it’s truly a unique Ilokano specialty of concocting what’s sweet and sweetish and pulpy to go with a variety of leafy green veggies, or with some vegetable blossoms and fruits, for that beloved dinengdeng or inabraw. Ilokanos love their vegetable soup somewhat sweet or sweety, the magnificent blending of sweetness and the saltiness of the blessed bugguong. A sweety, pulpy soup so bugguongy fragrant and that distinct leafy raw scent that’s so perfect for igup (soup to consume exclusively through spoonfuls or usually sipped through the rim of the bowl), and labay (soup to go with rice) as well, to please a not so finicky but just characteristic Ilokano palate. Any edible root will do with this delicacy. Camote or sweet potato is popular. And so with marunggay leaves, petchay, paria (bitter melon) leaves and tops, kalunay or kuantong (spinach and amaranth), and camote tops itself, and other leafy greens. But it also is known, buridibod still, with other root crops like aba (yam), tugi, buga, kamangeg, ube, balinghoy¬†(kamoteng kahoy [cassava, yuca, or manioc]) and others.

‘Nuff said. And so, here’s another baradibud, this time with the rare kamangeg, an edible wild yam found deeply embedded in hardened soil in forested and mountainous areas, and the usual veggies: pallang, marunggay, sabong-karabasa…

Let the photos just speak for themselves. Bon appetit!

 

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More buridibuds here:

 

alukon ken bagas-kamotig

Gotta get back to more dinengdengs, more veggies ngarud as is my wont. And now, it’s alukon season, and the first that came into mind when I got an alukon is to pair it with bagas ti kamotig–into a baradibud:

 

I made it with tarong and some kalunay, and with some bits of tinapa (smoked galunggong):


 

So sweet, so starchy, terrific!

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