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Buridibod a
kamangeg nga addaan pallang ken kalunay, nasagpawan tinapa.
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Kamangeg (Dioscorea luzonensis) is one of the edible wild
yam which is becoming so rare nowadays. It was usually found in forested and
mountainous areas in Northern Luzon especially in the Ilocos region and is
prized for its distinct and unique flavor and texture compared to more popular
and/or ones like tugi, ubi, buga and balinghoy. But the denuding of forest
covers and the slash and burn style of upland farming as well as the incessant hunt
for this kind of tuber delicacy reduced it to almost an endangered plant. So
you’ll just found yourself lucky if by sheer chance you can find it sold in
some local wet markets along with other wild tubers and vegetables gathered in the
hinterlands.
Just
like any other yam, besides being plainly boiled/steamed or cooked with getta (coconut milk) as a very
comforting merienda, kamangeg is best
for that starchy signature Ilokano dish buridibod (baradibod, buribud) with other ubiquitous Ilokano leafy green
vegetables and fruits.
The
kamangeg I found somewhere, isn’t it
gorgeous? I paired it with pallang
(winged bean) and kalkalunay or kuantong (native spinach, or amaranth):
This
is a “native” pallang, which is more
palatable than the long green hybrid ones:
Peeling
off the "skin" and cutting the kamangeg:
The
pallang as well:
And
the kalunay:
I
cooked the kamangeg first in the bugguong broth, with the deboned tinapa (smoked fish):
When
the kamangeg is tender enough, put in
the pallang, and then the kalunay, put to a boil just as quickly
so the the pallang and the kalunay is not overcooked but crisp and
green:
Done,
with some broth:
The
most delicious buridibod I have
todate—the kamangeg as a vegetable
for dinengdeng is phenomenal, really,
it’s sweet, rich, thick and has a unique starchy and yammy flavor and aroma
that only prove its becoming a rarity and therefore kinda exotic of sort:
The
smoky flavor of the tinapa even
enhanced the buridibod and it becomes
a truly exceptional dish and an exclusive experience having the opportunity to
partake this distinctive Ilokano blend:
More buridibods:
- buridibod, buribod, baradibod: camote with alukon and marunggay stew
- yet another buridibod, with marunggay pods, shucked clam meat and grilled malaga
- dinengdeng/buridibod nga ube (puraw), white yam stew with veggies and fried fish
- dinengdeng/buridibod nga ube, purple yam stew with veggies
- dinengdeng a bunga ti singkamas, jicama fruit stew
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