For some, it’s known as Purupaligid, while others in the Bicol region call it Purupagulong. The Tagalog term for this versatile vegetable is Sigarilyas, but it’s most commonly known as the “Winged Bean” in English. A deep dive into the history of this plant reveals its roots in New Guinea. It grows on a vine and is a true nutritional powerhouse, as every part of the plant – from the beans to the leaves and roots – is edible and can be consumed raw or cooked.
The Winged Bean is renowned for its nutritional properties, making it a valuable addition to any diet. Packed with essential nutrients like protein, vitamins A and C, and minerals like iron and calcium, it’s a vegetable that plays a vital role in maintaining overall health. Its ability to withstand various climates and soil conditions sets it apart, making it a popular crop in numerous parts of the world, including the tropical regions of Asia and Africa.
In Bicolano cuisine, a popular preparation method for Purupaligid or Purupagulong involves cooking these beans in creamy coconut milk. This dish, known as Ginataang Sigarilyas or Linagang Purupaligid in the local dialect, involves simmering the winged beans in rich coconut milk along with chunks of pork belly or smoked fish, bagoong (shrimp paste) and a medley of spices. The result is a satisfying, hearty dish showcasing the winged beans’ unique texture and flavor.
Filipinos incorporate Sigarilyas or Winged Beans into their cooking, much like other common vegetables. They can be cooked in a coconut milk-based stew, known as ginataan, or added as a nutritious ingredient in soup-based recipes like Sinigang, Ilocano Bulanglang, or Nilaga. Regardless of the preparation method, the Winged Beans lend a distinctive flavor and nutritional boost to the dish. This bean’s versatility and health benefits make it a cherished part of Filipino culinary traditions.
