Ginisang monggo is commonly prepared every Friday in many Filipino households, symbolizing a blend of tradition and practicality.
This custom stems from both cultural and historical influences, particularly within the context of Catholic traditions.
A Tradition Rooted in Faith and Practicality
Noong panahon ng mga Kastila, maraming katoliko ang umiwas sa pagkain ng karne tuwing biyernes bilang pagunita sa pagkamatay ni Hesus.
Kuya Kim, Lifestyle Host
The practice of avoiding meat on Fridays dates back to the Spanish colonial period when many Catholics observed this tradition as a form of penance.
Monggo, known scientifically as Vigna radiata, serves as an affordable source of protein, making it a practical alternative.
- Rich in fiber, iron, and potassium
- A popular choice when fresh meat and vegetables are scarce
- Easily stored and cooked, especially before weekend shopping
Practicality also plays a significant role. Historically, Fridays were often the last day before fresh produce ran out, prompting households to turn to dried legumes like monggo.
Additionally, some people believe eating monggo could exacerbate rheumatism, leading many to consume it at the end of the week.
A Culinary Misadventure
Recently, the story of Pauline Coronel highlighted this tradition's evolution. Coronel decided to grow homemade bean sprouts, or togue, from mung beans.
After soaking the mung beans, she was surprised to find them sprouted the next day, leading to an unexpected cooking scenario.
From monggo to houseplant, really quick.
Pauline Coronel
Plant taxonomist Jayson Mansibang explained that the rapid development was due to the beans being placed near a light source, which is not ideal for producing crispy togue.
Ultimately, Coronel adapted her cooking plans, demonstrating the flexibility that comes with Filipino culinary practices.