buridibod a kamangeg nga addaan pallang ken kalunay sa nasagpawan tinapa, wild yam stew with winged beans and spinach and smoked fish

Buridibod a kamangeg nga addaan pallang ken kalunay, nasagpawan tinapa.
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:



  1. WOW! I'm getting hungry just by looking at the dishes prepared!

  2. Thank you for your wonderful, informative posts and especially this one on kamangeg. It was my mother's favourite. I've never seen it whole before, and only ate it a couple of times as a child. It was cooked together with rice and came in slices that had been dried and reconstituted. The rice may have been fried -- my memory of that dish is a bit sketchy, but I would dearly love to experience the aroma and flavour of the kamangeg again, now that I am old enough to appreciate these traditional foods. I hope someone will take the trouble to protect any remaining plants or vines and propagate them for future generations to enjoy.

  3. Hi There,

    I found your great website and we would love to feature on it!! I work with www.pinoyfoodtaste.com which helps our fellow pinoy all over the world find the best recipes. This is how our site works: only photos and some description of the recipe with the contributor link are posted, the traffic will still be on the bloggers credit. Our main focus is to help you create a better viewing experience for your viewers, though also applying higher paying advertisers to your content.Simply email me back with site names and link to your website, it would be great to work with yours as well!

    Also, we would love to feature an article about your site, so if you would like to do a write-up about how your website got started, events and tips, send that my way and I’ll have our content team post it for you, FB it & tweet it! - any length works!

    I look forward to hearing from you, and hopefully we can feature your site under our featured blogs!


    Pinoy Food Taste
    Website & Blog Partner
    Website :http://www.pinoyfoodtaste.com/
    e-mail : pinoyfoodtaste@gmail.com


    There’s JUST ONE REASON you might fail on the Paleo Diet and it has everything to do with your ability to make delicious food, FAST.

    But now, with this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world...

    For more info please click on the following link: How To Cook Tasty Dishes

    Talk soon.