Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Donate to the Cause
Thank you so much for your interest in donating to our advocacy! Your donation will be used for food heritage research, field work expenses, website hosting and maintenance, and the like so that I can continue sharing our different local food cultures and ingredients.
Bago
𝘎𝘯𝘦𝘵𝘶𝘮 𝘨𝘯𝘦𝘮𝘰𝘯
Native
Bago (Gnetum gnemon) or lumbay is a native small to medium-sized tree that is distributed throughout the archipelago. The young shiny leaves are cooked as a vegetable. Matured dark green leaves are not consumed. It can be used in soups and stews dishes. In Mindoro, it is an upland vegetable crop of the Mangyans.
Bago also produces fruits with edible nuts which can be roasted, fried, or boiled. The species is widely used in Indonesian cuisine where it is called melinjo o belinjo. In Indonesia, the embryo is pounded, dried, and fried. The deep-fried crackers are called emping (similar to the Philippines' kropek).
