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Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Karimbuaya
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Introduced
In Ilocos Sur, Ilocos Norte, Pangasinan, Abra, and other nearby provinces, roasted meats are stuffed with Karimbuaya (Euphorbia neriifolia), a cactus-like fleshy shrub that is usually grown in backyards and home gardens. Karimbuaya imparts a subtle tangy taste to lechon manok, lechon baboy, bangus, etc. Matured leaves are sliced into smaller pieces and stuffed inside the meat along with other spices and aromatics. In Leyte, it is used to flavor dinuguan.
Locals said that the leaves has βtanggal umayβ properties. Karimbuaya is also considered a salad when served with roasted meats.
