Buridibod Dish

Know this, buridibod dish cannot be buridibod without the rootcrop kamote as main ingredient. This makes difference to famous dinengdeng-- another homegrown recipe of Ilocanos.

Of course, one of the vegetable that should be in the recipe is edible tree fruit called allukon. Allukon is ab elongated kind of soft and furry fruit about the length 3 to 5 inches. It is colored green but when fully ripen turn to brown. There's a variety of tree that round shape fruit of allukon that is also edible and most preferred by other regions.

Then there's kumpitis a kind of green and common pod bean but only smaller. The fruit is harvested when not fully ripe because it is the best time to consume the bean.

There may be other ingredients like string beans, squash blossoms and others but the most important is the kamote rootcrop.

One best ingredient to add aside from these vegetables is fish. A grilled or fried tilapya or bangus make this soup based dish very alluring to have in the table. It is not advisable to add kind of meat. Fish just make the dish awesome.

Buridibod is a great alternative against dinengdeng or inabraw and other veggy dishes like pinakbet.

Of course, do not forget the bagguong to saute the the taste to make the dish very Ilocano.