Though overshadowed by the more popular KBL ( kadyos, baboy, langka ), another uniquely dish that makes Ilonggos crave and yearn for simple but delicious eats is the combination of kadyos, manok and ubad . With no "monicker" of its own – ditch that KMU suggestion for this aint “labor-revolting ”, it’s just plainly named as such because of the three main ingredients. The ever popular-to-the-Ilonggos-but-alien-to-others is kadyos – pigeon pea. Soft beans with hues playing from dark brown to black and gives a distinct violet shade to the broth it makes. Chicken also provides protein for this dish and to make it more Ilonggo, most of the time native chickens referred to as “ Bisaya ” are used. These free roaming chickens are much flavourful than those raised in “captivity”. And ubad – it’s no typo error; yes it’s ubad with an “A”. Not to be confused with ubod, both are different yet share a similarity. Ubod is the pith of the coconut tree while ubad is t...