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- Title:
- 50 Years of Feeding (Part D)
- Description:
- Early missionaries learned to speak Filipino languages so they could win natives for Christ. They often spent their entire lives in the colony. Military and civil officials stayed only for the duration of their term, as short as two to four years. Native food preparations are listed sometimes in dictionaries compiled by friars. Here are some Tagalog entries for Medina’s era. CQUILAO (kilaw) was fish, deer gut or carabao passed in vinegar seasoned with salt and chili then eaten raw. TAPA meant fish (butterflied) or pieces of meat barbequed. Spanish observed indigenous Caribbeans slowly cook meat wrapped in leaves on a rack made of green wood. The process was called barbacoa. LAMPAHAN meant fish cooked in water with salt, vinegar, chile. SIGANG was to cook rice for eating but outside Manila it was cooking meat or fish. SANGLAL was deer meat, vinegar, chile and coconut oil cooked together. LAOYA was when all ingredients were put in an “olla,” a clay cooking pot. Olla is pronounced close to “oya” — a soft “double L.” Rice became LOGAO when cooked into a porridge with either milk or water. SALABAT was a beverage of sugarcane syrup, water and “spices,” likely referring to ginger. BUCHAYO, a confection, was made with sesame seeds (linga) or coconut. Honey and flour fried in coconut oil was CALAMAY. A “torta” or cake fried in coconut oil was MARHUYA made of honey, flour, water. More foods in the next vignette. Blanco called it PASITI, noting it was extremely piquant and used in cooking. Today it is known as the Dwarf Wild Pepper Plant. He arrived in Filipinas in 1805 and the first edition of his botanical compilation was released in 1837 without pictures. Was pasiti the first variety of chili to grow and become popular in the colony? He makes no mention of labuyo. Some foods eaten today, as #magellanmenu notes, were around in 1521 as the circumnavigation’s ships reprovisioned in Central and Southern Philippines. Others can be tracked to the era of Fr. Juan Medina as the Spanish colony turned 50 years old. Over time, some of those dishes began to be prepared differently. Foods introduced today are likely to be cooked a bit differently a century from now.
- Subjects:
- Cooking Cquilao (kilaw) Tapa Lampahan Sigang Sanglal Laoya Logao (lugaw) Salabat Buchayo (bukayo) Calamay Marhuya (maruya) Pasiti
- Exhibition:
- Juan Medina 50
- Source:
- Capsicum minimum Bl. in “Flora de Filipinas” (the grand edition of 1877-1883) by Fr. Manuel Blanco, OSA (1779-1844).
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "50 Years of Feeding (Part D)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll111.html