KNOWN as the “Tree of Life,” the coconut provides nutritious meat, juice, milk and oil. It has nourished Filipinos for generations and up to present, many families depend on coconut for their income. The name “coconut” came from 16th century explorers who thought the three small holes on the coconut shell resembled the human face, and “coco” in Spanish and Portuguese means “head or skull.” The word “nut” was added in English later on.
The coconut fruit comes from the coconut palm tree. Technically, it is a drupe and not a nut. (Drupe includes peaches and plums). The coconut tree can grow up to 30 meters tall.
Young coconuts contains high levels of water which can be consumed as a refreshing drink. The water or juice contains good levels of sugars, dietary fiber, proteins, antioxidants, vitamins and minerals. Coconut water can be a substitute for blood plasma. The high level of sugar and other salts can add water to bloodstream, similar to how an intravenous therapy solution works.
The coconut meat that can be found inside the shell has high amounts of manganese, potassium and copper. It is used in desserts when dried and can be eaten fresh. Coconut cream and milk comes from squeezing grated coconut meat. It has a high fat content (17 percent) but is low in sugars. They are used in many traditional Filipino dishes. Dried coconut meat is called copra. This can be processed to produce coconut oil used in cooking, soaps, cosmetics and massage oils.
Coconut oil is of special interest because it is believed to possess healing properties and is extensively used in traditional medicine.
The Philippines is one of the top producers of coconuts in the world. It has become a major part of our economy. Whether a simple or luscious slow-cooked gata dish, coconut has always been a staple in our cuisine. Here are traditional Filipino holiday staples that will surely make your Christmas spread a memorable one. From our table to yours, Happy Holidays.
ARROZ VALENCIANA
Ingredients:
2 tbsp olive oil
3 cloves garlic, minced
1 pc onion, quartered
3 pcs chicken (adobo cut)
200 g pork cubes
2 pcs chorizo Bilbao, sliced
2 tbsp tomato purée (paste)
1 cup long grain rice
1/2 cup malagkit
1 tbsp fish sauce
1 tsp turmeric powder
1 tsp kasubha
1 1/2 cups chicken stock
1 cup coconut milk
1/2 cup bell pepper
1/3 cup green peas
Procedure:
Soak glutinous rice in water for 1 hour. Drain.
In a paella pan (or any flat pan), sauté onion in olive oil until translucent. Add garlic and cook until aromatic. Add chicken and pork. When half cooked, add chorizo and saute for another 2 minutes to 3 minutes. Stir in tomato paste and fish sauce. Stir until meats are fully coated with paste. Cook for 2 minutes.
Stir in the rest of the ingredients except for the bell pepper and green peas. Bring to a boil and turn heat to low. Stirring every 5 minutes. Cover with banana leaves on top and cook until rice is cooked.
Add bell pepper and green peas toward the end of cooking.
BUKO MANGO SALAD
Ingredients:
1/2 cup cream
1/2 cup condensed milk
1/2 cup coconut cream (kakang gata)
3 cups shredded young coconuts
1 cup ripe mango, diced
1/2 cup kaong
1/2 cup pinipig
Procedure:
Combine all ingredients and chill for at least 3 hours before serving.
Chef Day Salonga / Photo by Michael Anthony Sagaran
Image credits: Michael Anthony Sagaran