"Tengba" an Exotic Tradition
Tengba Tradition in Besao
When my English teacher in high school gave birth to her first born, they celebrated by cooking "tengba" everyday starting from when they got home from the hospital until no visitors would come to their place. I also visited and ate "tengba" together with my teacher's family. It was the best "tengba" I ever tasted.
What is "tengba."
It is ground rice mixed with fermented freshwater crabs(gaki) and salt. This mixture is stored for a period of time ranging from 2months to 2 years.
Fun Fact: The longer the "tengba" is stored, the better/richer the taste.
Tengba Tradition
In Besao, Mountain Province, when a couple has their first born, they will cook "tengba" for their visitors to eat.
This tradition varies from barangay to barangay.
In Banguitan, when a couple gives birth to their first born, elders will bring "etag" to the couple's house and lead the cooking of the "tengba" with "etag." They serve "tengba" to visitors. They do this until there are no visitors. This is only done when a couple has their first born.
For brngy. Besao Proper, the way it is done is the same with brngy. Banguitan with the exception that they do this for every child that is born from a couple.
The tradition is called "linayaan" in Agawa. This is only a one day affair where in the family of the couple will cook "etag" and fresh meat for the visitors to eat. The family of the couple prepares some "etag" before the woman gives birth to her first born, elders will also bring "etag" when they visit. The "etag" that was accumulated will be cooked on the day of the "linayaan." People in Agawa call "tengba", "sabeng."
Visitors are the family's relatives, friends and anyone who wants to share their blessing to the child. When they visit, they bring gifts in terms of money, rice or anything for the newborn child.
The belief that has been passed down from generation to generation is that "tengba" can help the mother produce more breast milk for the child.
- Kilakil, E. (September 21, 2021)
Ingredients and Materials
1 ganta Ground Rice
1 ganta Freshwater Crab("gaki")
1kg Salt
Earthen Jar ("putik"/"bulnay"/"lukban") or any container
Process:
Step 1: Prepare the "gaki" by washing them.
Step 2: Put the "gaki"(dead or alive) in the "putik"/"bulnay"/"lukban"(earthen jar).
Step 3: Add salt to the "gaki" in the earthen jar.
Step 4: Cover the earthen jar and leave it be 2 weeks or more.
Step 5: Mix the ground rice and leave it be for 2 months but for better taste, make it 2 years.
Final Product:
How to Cook:
Step 1: Boil water.
Step 2: Get some "tengba" and water then mix thoroughly.
Step 3: Put the mixture in the boiling water.
Step 4: Stir occasionally and control the fire so that it will not overflow.
note: If you plan to add "etag" or any meat, slice the "etag"/meat first before cooking then add it to the boiling water, add in the mixture of "tengba" and water after that.
Cooked Product:
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