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:

• 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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