Buridibod with Green Saba and Malunggay

In this Ilocano dish, the shredded green bananas and mashed sweet potatoes thicken the liquid. Serves 4 Prep Time 10 minutes Cooking Time 10 minutes 1 cup camote 2 cups water 1 tablespoon olive oil 1/2 teaspoon garlic, crushed 1 medium red onion 1 cup green saba, shredded 1 cup water 1 cup oyster mushrooms salt and pepper to taste 2 bundles malunggay leaves, washed 1 tablespooon sesame oil 1 Boil camote in 2 cups water for 5 minutes. 2 Drain, then press with a masher or fork until it looks like mashed potatoes. Set aside. 3 In olive oil, sauté garlic, onion, and shredded saba until softened. 4 Set fire to medium heat and add 1 cup water. Simmer for 5 minutes, then add mushrooms. Let it simmer. 5 Add the mashed camote and stir. Stir in dash of salt and pepper. 6 Lastly, add malunggay leaves and sesame oil, and simmer for a few more minutes.