Buridibud is a vegetable soup dish that is actually another variety of dinengdeng. What separates this from the rest of the dinengdeng is its main ingredient which is the kamote or sweet potato. The kamote is cooked until it breaks into pieces that it mixes with the soup adding texture to the dish and making the soup a bit thick. Any other vegetables – leafy, flowery, fruity, etc., can be added. My parents usually adds eggplants, ladyfinger, long beans, bittergourd, kamote tops, moringga leaves and pods, etc. depending on what is available.
This is a great dish that is almost viridescent due to the leafy vegetables used. The taste is delicious with the right blend of saltiness and sweetness and that fishy aftertaste. Mammy usually cooks buridibud where she often adds fried or grilled fishes to it adding more flavor to the dish. Come to think of it, my folks haven’t cooked buridibud with pork, hhhmmmm. I wonder how it would taste differently. By the way, mammy cooked this in an earthen pot (clay pot) making the dish even more flavourful.
Buridibud like any other dinengdeng is an acquired taste. So if you have a penchant for exotic dishes or if you possess an adventurous palate, or if you are an Ilocano who wants to find your own roots, this dish is a good start.
BURIDIBUD : SWEET POTATO, BITTERGOURD LEAVES, & SQUASH FLOWER
Kamote (Sweet Potatoed), diced – 3 large
Ampalaya (Bittergourd) Leaves
Sabong to Karabasa (Squash Flowers)
Bulong ti Marunggay (Moringga leaves)
Ripe Tomatoes, diced
Onions, diced – 1 large
Water – 2 cups
Grilled or fried Tilapia or any fish of your choice