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Without the Galleon Trade, there would have been NO Bahay Kubo

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♫ Bahay kubo, kahit munti
Ang halaman doon ay sari-sari.
Singkamas at talong, sigarilyas at mani
Sitaw, bataw, patani.
Kundol, patola, upo’t kalabasa
At saka mayroon pang labanos, mustasa,
sibuyas, kamatis, bawang at luya
sa paligid-ligid ay puro linga. ♪

Did you know that the Manila-Acapulco Galleon Trade (1565-1815) virtually introduced all these vegetables into Philippine soil?! Therefore, without the Galleon Trade, there would have been no ♫ bahay cubo, cahit muntî… ♪. And worse, our Filipino diet today would have been found severely wanting.

The above stunner is just but one of the Galleon Trade’s countless blessings to our country! And because of these blessings, the Philippines was created, was given life, was given identity. The Philippines was given POWER. It was at the very center of the world’s first foray into globalization.

“How can anybody bad-mouth a medium that brought us such bounty?” (Nick Joaquín)

¡FELIZ DÍA DEL GALEÓN!

After almost 200 hundred years, a galleon ship docked on our shores once again! Behind us is the galleon ship Andalucía which arrived at Pier 13, Port of Manila (10/06/2010).

One response »

  1. We’ll agree that our diet became richer with the Galleon trade.

    Ginger is very Asian, used by the Malay World, Chinese sphere of influence, Middle East and Indian sphere of influence. We were the source of ginger during the trade, and Peruvians have that through that. Ginger didn’t come from Mexico, it came from the Philippines during that time.

    Luffah is used in Asia as food, aside from its being used as a skin exfoliant. When it reached South America via Acapulco, they used it as a light building material.

    All the other gourds are pretty much native except for kalabasa.

    Jicama is a good cooling vegetable from Mexico. Many Filipinos wrongly call it turnip.

    Patani came from Lima to Philippines. All the other beans are native.
    Eggplant may have come before the Spanish times.

    Upo, garlic and onion is spread the world over.

    Most are native, naturalized and came boefore the Spanish Period.

    Only three dishes are imported but significantly enriched Filipino cuisine: jicama, kalabasa and to a much lesser extent, patani, but Bahay Kubo failed to mention what enriched most of the world dishes: chili.

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