This Nut, Called Pili Nut

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The pili nut, is the most versatile nut of our province, the Bicol Region of the Philippines. As you can see in the picture, the shell is covered with flesh when you unpeel the black covering. But you can eat the flesh after it is boiled thus can easily be peeled. You just get the cooked flesh which becomes so soft and fibrous You dip it to your choice of sugar, fish sauce with chopped spicy chili and drops of lemon or soy sauce. So nutritious and delicious! The shell would be later washed and dried. Once dried, it can be chopped and you get the nut inside. You can eat the nut with the peel or without the peel. It is delicious that way, but more delicious when made into candies. The candied nuts are the most popular as a gift from those who visit our province. The shell of the nut can be made into a colorful attachment for a keychain. Or it can be also used as a tool for fire for those who use the stone cooking range. It’s just one of the delicacies of our province. Actually, for each region here in the Philippines they have a different delicacy. Do you also have a delicacy from your place? What is it called? Note: The picture of the pili nut from it being raw to cooked