By: Miah Maye Pormon*
“A banana a day, keeps the
The very first time I tasted linupak, I could really savor the banana melting in my mouth together with the grated coconut meat and margarine. That was during my 16th birthday. I really remember the night before my birthday: my aunt and uncle brought inside our house a big lusong about one meter long and a hal-o in the same length too. They were going to make linupak.
It is a big “OH MY GOD” for me to make linupak just for my birthday…My BIRTHDAY! I will be the one to pound the bananas and all… It is very tiring, just looking at my aunt pounding makes me ask: “Ahm….Gagawin ko ba talaga yan?” and she just nodded… I will have my own adventure in making linupak…here it goes…
LINUPAK, also called nilupak by others and in Cebuano–linusak, is a Visayan snack mainly cooked in Cebu and Panay region.
Boiled bananas are peeled (those are my cousins peeling them bananas) and then pounded until it turns into a sticky paste to which sugar and margarine are added. One serving of linupak weighing 78 g contains 215 Kcal, 1.3 g protein and 54 mg calcium.
In our town in Cabatuan, any celebration during my grandmother’s time was not complete when there’s no linupak, and when it is served, people would come rushing to taste it. Cabatuan is known of its tinuom but linupak also made its way to the hearts of Cabatuananon especially to the people of Pamuringao Proper were my relatives live. If they have time they make linupak for the children; for them to taste the sweetness of hard work one exerts to make this snack… Now, because of modernization, many or most would rather serve pork barbecue and other fatty foods instead of pounding bananas which seems to be a waste of time. And because of that, this present generation just recognizes linupak when a vendor in a school or market would sell it.
In the market, linupak is wrapped in banana leaves or if not in plastic. It is some times shaped “bola-bola” or in rectangles.
My adventure does not end here… Why would I forget the most important part: the recipe…
HERE’S HOW TO MAKE LINUPAK NGA SAGING
1 bunch of Banana (saba is the preferred banana in making linupak choose the quite green and yellowish in color or the quite ripe banana)
1 kilo Sugar (brown or “was”)
4-5 coconuts (then grate the coconut meat)
½ cup Margarine (if needed)
1. First, boil the bananas and wait for about 30 minutes until it is tender.
2. Then, prepare the lusong and hal o. Peel the bananas and put it one by one in the lusong.
3. Pound it and add sugar and coconut to sweeten it, mixed them and pound it again until it become sticky.
4. Lastly, you could add some margarine to make it more savory. Jst pound it some more and presto! LINUPAK nga SAGING.
Why do I choose linupak using banana and not cassava? It is because; bananas are one of the best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains 467 mg of potassium and 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis. Another is, banana is more available than cassava.
Linupak, for me is the dessert for all seasons, it does not only pertain to the taste and health advantages of this snack but it shows the meaning of hard work, teamwork and love in doing this. Thanks to our ancestors for discovering Linupak. Thus, we must try to preserve, honor and forever be grateful to them in making this delicious Ilonggo delicacy…
1. Paz Pormon(grandmother), 86 yr old, Bacan, Cabatuan, Iloilo
2. Pacita Pormon(aunt), 61 yr old, Brgy. Pamuringao Proper, Cabatuan, Iloilo
* I am Miah Maye Pormon a major in BS Economics I and currently
enjoying a life of a freshman student. I am trying to cope up
with the hard and strenuous world here in UPV. I am a frustrated
feature writer and also obsessed with writing a pocketbook.
In the future I want to be an economist but better
yet let just see what will happen.
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