For me, the bago leaves were one of the more unusual things on offer at the roadside produce market in Mantalongon, Barili, walking distance from the livestock auction market. Until I googled them and amazingly found this site that lists bago as one of the things Aetas of Morong, Bataan consume! They are considered rather nutritious, and have the tongue twister of a scientific name Gnetum gnemon Linn. Nor did I have any idea what they were called in English or Filipino. I have NEVER seen them or come across them before. Apparently used as a slight souring agent for soups, like nilangang baka or boiled beef, these leaves are also sometimes added to vegetable dishes, or blanched and eaten with dried fish. But apparently they were called bago, as in the type of tree. I thought she meant they were young leaves. Huh?! That’s the answer to my question posed in Cebuano asking what these young, vibrant green leaves were.
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