Click to view full screen
- Title:
- Manga & Pajo
- Date Created:
- 2021-05-11
- Description:
- Fr. San Antonio observed that the manga tree was large, luxuriant and offered welcome shade. Unripe its fruit was “used in marinating other dishes.” Its taste was like that of a “good peach but with greater fragrance.” The tree was “brought in from abroad, but here it grows so well that it seems to be in its own native environment.” The pajo looked “very much like the manga, except that it is small.” It was “only served steeped in brine, forming a substitute for olive.” Such was noted quite early in the first century of colonisation. The friar continues: “It is tasty and is a good appetite. It is given to the sick to increase their appetite and the indios like it very much.” It was paho brined rather than pickled perhaps that the pirates traveling with Swan and Dampier were given in Guam prior to their Mindanao visit. One wonders if the mango Dampier noted in Mindanao was the paho, also called pahutan, that when ripe is sweet. Or was it the dudul associated with Cotabato and Lanao in the 1980s.
- Subjects:
- Fr. Juan Francisco de San Antonio Mango Charles Swan William Dampier
- Exhibition:
- J San Antonio
- Source:
- Photo shows what today is called Indian Mango with the smaller pahutan. Paho grew wild and was harvested when fruit was half a thumb length long and its pith still soft to make a brined dainty. FSM photo.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Manga & Pajo", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll211.html