August 24, 2025

Boodle fight


boodle fight - /bo-dol fayt/ [All over the Philippines] a form of dining; dw Eng. [kit and caboodle > kit 'n' caboodle > boodle >boodle fight] [n.A communal Filipino style of dining in which an assortment of food is laid out together on a shared surface -  typically a long table or the ground -  lined with whole banana leaves. Participants eat side by side, often using their hands, symbolizing camaraderie, equality, and shared experience. Originally rooted in military tradition, the boodle fight emphasizes unity over formality.

Usage: "The family celebrated with a boodle fight, feasting on grilled seafood and rice spread across banana leaves."


Other name: 

a.k.a. boodle feast anywhere in the Philippines.

 

A boodle fight is not a dish; it is a way or act of dining together.

A boodle fight isn’t just about the food spread out on banana leaves. Instead, it’s about the action and the spirit of sharing and dining together. A boodle fight comes from camaraderie and closeness among those who share and partake in the meal. The act of contributing food and reaching in to grab a share symbolizes shared struggle, perseverance, mutual care, and the desire to relive moments of togetherness.



Boodle fight is not defined by the type or abundance of food, but by the spirit of collective effort and unity. Even if the table offers nothing but rice, no viand, or just snacks and finger food, it still counts as a boodle fight - as long as the reason for sharing the meal is rooted in shared memories, collective experiences, camaraderie, closeness, and most often with the struggles and hardships they once faced together.

Without camaraderie and collective sharing, such dining is not a boodle fight - it’s just a regular gathering of diners.

It doesn’t matter whether you eat with your hands, with a spoon and fork, or even with chopsticks. In a boodle fight, eating your way as you like is very much welcome.

Why this? Why that? Because the origin of boodle fight is not rooted in social customs or ethnolinguistic traditions. The origin of the Filipino-style boodle fight comes from the struggle and solidarity of our military forces - from the time they entered training, endured trials, served their duties, and eventually left or retired. At the end of their training, mission, or when they see each other again or have a reunion, they would celebrate their collective struggle and experiences through a boodle fight. It was their version of having a farewell, a celebration, or a reunion dinner - this is their version of dispedida and their desire to relive moments of togetherness.

A true boodlefight must have the following elements:

  • Ambagan – contribution, of any food and in any form.
  • Samahan – camaraderie or fellowship.
  • Sabayang pagsisikap – collective struggle.

By now, we’ve adapted and Filipinized the boodle fight - making it to look extravagant, distorting the original meaning, and the misconception that you must dine in a kamayan style (eating with bare hands) and claiming Filipinos invented it. The truth is, it did not originate in the Philippines, and it is not a dish.

The Origin of Boodle Fight

Based on The Journal of American Folk-Lore - Volume 4 (1891), there was this New England word kitcaboodle that derived from the phrase Kit and caboodle that was later on shortened to kit ‘n’ caboodle. The kit refers to persons and caboodle to their belongings.

Journal of American Folk-Lore, Volume Part 1-2, (1891)

Then in 1994, Paul Dickson wrote in his book, War Slang, A Collection of American Fighting Words and Phrases Since the Civil War, attributing boodle fight to have derived from American boodle, which is a party foodstuff consisting of cake, candy, ice cream, pastries, etc.. Dickson defined Boodle Fight as a party at which boodle is served. He also identified a boodle bag and defined it as a kit or Army haversack into which one stuffs boodle.

War Slang, A Collection of American Fighting Words and Phrases Since the Civil War (1994)

Fast forward to the post-World War II era in the Philippines. After having completed their military training or service, Filipino soldiers would gather whatever provisions remained in their bags and lay them out together, either on a long table or directly on the ground lined with a spread of whole banana leaves. This communal meal became their way of holding a despedida, or farewell gathering. They called it a boodle fight

Boodle fight of Scout Ranger Course Class 193 of 2015
(Photo courtesy of Scout Ranger Training School, Camp Tecson, San Miguel, Bulacan) 

The dining was informal and practical. Soldiers would eat with their clean hands, quickly and efficiently, just as they had been trained to act in a snappy manner with discipline and urgency. It wasn’t about ceremony or luxury; it was about shared experience, camaraderie, and honoring the bond formed through service.

Boodle fight of actual Philippine soldiers in Sulu  (Photo shared by Proud Bisaya on Facebook)

Now, boodle fight can be for anybody. It's no longer exclusive to the military. Even the politicians use it during the election campaign as their guise of pakikisama sa masa to gain popularity and collect more votes.


Boodle Fight: From Camaraderie to Celebration

Over time, the traditional boodle fight evolved into what is now known as a boodle feast. While the original practice emphasized shared struggle and camaraderie, the modern version often centers on the food itself - as a reward or token of celebration for an achievement or milestone.

Today, a boodle feast can serve many purposes: it can be a way to bond with friends and family, a gesture of appreciation, or a special treat for someone meaningful. Though its roots lie in military tradition, its spirit of togetherness continues to thrive in Filipino culture, now with a more festive and abundant flair.

Personal notes

A graduation feast to remember: Our family boodle feast experience.

In 2012, we marked a major milestone in our family - my son's college graduation. After the ceremony, there was no question about how we would celebrate. We headed straight to Seafood Island at the Mall of Asia (MOA) in Pasay City for a dinner that was as festive as the occasion itself.

A treat to remember at Seafood Island in MOA, Pasay City. We had this Tali Beach themed Boodle Feast to celebrate my son's college graduation in 2012.

We chose the Tali Beach Boodle Feast, a vibrant spread that perfectly captured the spirit of Filipino communal dining. The table, designed for six, was just right for our family - no extra seats, no missing faces. It was a family-only dinner date, and it felt intimate, joyful, and deeply meaningful.

The feast itself was a visual and culinary delight. Laid out on banana leaves, the Tali Beach theme came alive with a generous array of skewered grilled fish, squid, and eggplant, alongside steamed shrimps, mussels, crab, pork BBQ, lots of rice, and a refreshing touch of fresh lato (seagrapes) and seasonal fresh fruits. Every bite was a celebration, not just of food, but of achievement, togetherness, and love.

That evening wasn’t just about dinner. It was about honoring hard work, sharing joy, and creating a memory that still brings a smile years later. If you’re ever looking for a way to celebrate something big with the people who matter most, a boodle feast might just be the perfect way to do it.



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All photos by Edgie Polistico with watermarks are copyrighted. ALL RIGHTS RESERVED.


References:

  • The Journal of American Folk-Lore, Volume 4, 1891.
  • Dickson,Paul; War Slang A Collection of American Fighting Words and Phrases Since the Civil War, 1994.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and Philippine Food Illustrated (Public). It is my pleasure to rediscover the known and the least known things or the unheard ones, and put them here for everyone to find, learn, and treasure. 

Thank you for all the encouragement and enthusiasm. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. 

If you are pleased or happy with this blog, please share the PHILIPPINE FOOD ILLUSTRATED. It is energizing that my blog is shared with others. 

Edgie Polistico  



For more about Filipino food, use  our Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.





January 18, 2023

Kamatis Iloko

Banna, Ilocos Norte. March 23, 2017.

kamatis Iloko /ka-ma-tis i-lo-ko/ Ilocano fruit vegetable [n.pumpkin-shaped tomato of Ilocos regions.


Local common names:
  • Bakka-bakka in Ilocano (Ilocos Sur)
  • Kakamatisan in Ilocano (Ilocos Norte)
  • Kamatis Tagalog or kinalabasa in Tagalog, but the fruit is slightly different as its bottom side has no warty formation.
  • Binakat in Cebuano (particularly western Leyte), the fruit is slightly different as its bottom side has no warty formation.
    
Found these pumpkin-shaped tomatoes in the public market of Banna, Ilocos Norte. They look more like a flower to me. 

Notice the one behind looks like a red rose. You are looking at the bottom side of that tomato.

I am fascinated by their bright colors and they taste good in tinola and kinilawAno tawag nyo dito?


In Visayas, they have a similarly shaped tomato they called binakat, much like a tiny kalabasa (squash) without the warty underside, which I could not find easily in the public market the past few years.


Considered by some as an heirloom cultivar of pumpkin-shaped tomato in the country, which we can no longer find in the local market as farmers now switched to rounded and smooth-skinned hybrid varieties of tomatoes that yield more fruits, have thicker flesh, longer shelf life, and are tolerant to pests and diseases.

Regrettably, local farmers are not saving the seeds of this heirloom tomato.  Thus, we can no longer see them grown on the farm these days. If you happen to find this tomato in the rural gardens, treasure it. Don't waste your chance to save this tomato from getting extinct. This is a kind of tomato with a malinamnam taste. Best for tinola, kinilaw, pakbet, and even in a salad.   

Locals from Ilocos Sur called this tomato a bakka bakka. In Ilocos Norte, it is called kakamatisan.
  

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.




If you liked this blog, please share.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. We need to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

____________________________
Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and Philippine Food Illustrated (Public). It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. 

If you are pleased or happy with this blog, please share the PHILIPPINE FOOD ILLUSTRATED. It is energizing that my blog is shared with others. 

Edgie Polistico  



For more about Filipino food, use  our Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.





January 10, 2023

Inagonon


Inagonon /i-na-gun-on/ Waray [eastern Leyte] pre-colonial dish [n.] fish cooked in vinegar. 


Similar local dishes 

a.k.a. inagun-on in Waray
inon-on in Bicolano
inun-onan in Cebuano, Boholano, Waray (present day)
paksiw in Tagalog 
paksi in Capampangan
nilengla in Ilocano
piyalam in Tausug 

A pre-colonial Waray-waray dish in Eastern Visayas. It is the inon-on of Bicolanos; the inun-onan of Cebuanos, Boholanos, and present-day Warays; paksiw of Tagalogs; paksi of Capampangans; nilengla of Ilocanos; and piyalam of Tausugs. The grandparents of present-day adobos.

Photo credit to Kyle Closets on Facebook
Inagonon of Butuan

I could only trace inagunon (or inagun-on) still exists in Butuan where mangko (a.k.a. pirit or tulingan, bullet tuna) is the kind of fish used in this dish. Why inanogon is in Butuan is not a puzzle at all. Leyteños brought it there. Demographically, the populace of Agusan del Norte (where you can find Butuan City) include a large number of migrating Leyteños. In fact, I have a number of close relatives there who came  from western Leyte and relatives of  my wife from eastern Leyte.

You know this dish?

The Warays of pre-colonial eastern Visayas (Leyte) used to sing the song Tagay preserved by Myles Mariano in a literary work he shared, Philippine Literature. The song mentioned inagonon as their pulutan (food served in drinking session). 

An Ilocano friend of mine shared an anecdote - that while in Grade 6 (about five decades ago), he was with a choral group and sang the song they fondly called Igduhol-duhol and won 2nd place at the regional level competition. His younger sister made it to the national championship and won. They were told that it was a favorite song of former First Lady Imelda Marcos, who is a Waray from eastern Leyte. The kids were trained to sing and play the piano by a certain Sister Alice. Apparently unfamiliar with the Waray language, Sister Alice told the kids it was a Visayan love song. Convinced, the kids sang it to the best tune of their hearts, and they won! Hahaha.

The song was actually titled Tagay and it mentioned inagonon as a pulutan. If the fish is actually cooked and preserved in vinegar, it is something to think of why inagonon should be consumed all the way in one day or else they could not have it anymore the next day. The reason must not be because it would spoil soon, but peer pressure to finish a serving so they could be served with more drinks and pulutan. Binge drinking in those times was known to last for days or a week.

I made my own translation of the song as the one shared by Myles Mariano appeared to be lost in translation on some of the lines. Obviously, the one who wrote that translation is not familiar with the Waray language.


By the way, I still don’t know the tune of the song. I expect to receive the audio from a friend who introduced me to this very old Waray-waray song a few years ago.



All photos by Edgie Polistico are copyrighted.
ALL RIGHTS RESERVED.




If you liked this blog, please share.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and Philippine Food Illustrated (Public). It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. 

If you are pleased or happy with this blog, please share the PHILIPPINE FOOD ILLUSTRATED. It is energizing that my blog is shared with others. 

Edgie Polistico  



For more about Filipino food, use  our Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.





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