I have been tagged by Ange to list five foods that I loved during childhood, but no longer eat or able to find them. I also included links to pictures I’ve found on the internet for visual reference.
1. Champorado (Chocolate Rice) – Sticky rice boiled in a mixture of water, cocoa and sugar. It has a soupy consistency and is usually served with swirls of condensed milk. Perfect for those cool rainy days.
2. Atis (Sweetsop or Sugar Apple) – This is a round fruit with very scaly skin. This fruit has lots of seeds about the same size as the tamarind seeds. If my memory serves me right, I think each scale corresponds to one seed. Each seed is enveloped with white sweet flesh. It may take you a while to finish one fruit but it’s all worth it. I haven’t seen any here in Winnipeg. This is one of my must haves if and when I go back home to the Philippines for a visit.
3. Duhat (Java Plum) – (You have to scroll to the middle of the linked page for a picture of the duhat .) About the same size and shape as grapes. It has a thin blackish purple skin, white flesh and a large seed. Taste is somewhere between sour and sweet. I would put a bunch of duhat in a bowl, sprinkle with sea salt, cover the bowl and shake the contents. This fruit leaves an aftertaste in your mouth and also purple stains on your tongue, as well as on your clothes. So don’t wear your best clothes if you plan to eat this fruit.
4. Sugar cane – We would peel these stalks, sometimes with our teeth. We’d chew the fiber extracting the juice. Then we would spit out the fiber once we have taken out all the juice. Kind of like eating gum, which we chew and spit out once the flavour is all gone.
5. Manggang Piko (A variety of mango) – The only kind of mango that we get here in Winnipeg is the kind that we call "Indian mango" in the Philippines. This "Indian mango" has greenish or sometimes yellow flesh and is usually sweet. What I miss is the manggang piko. It is smaller than the "Indian mango" and is more elongated. Manggang piko is very sour. I would prepare patis (fish sauce) in a small plate and sprinkle it with sea salt. I’d dip my sliced manggang piko in this sauce. Umm, nangasim tuloy ako.
I’m supposed to tag 3 people. But instead, I’m keeping this as an open invitation to anybody who’s interested in sharing their 5 favourite childhood foods. Just let me know. I'd like to read yours ,too. Enjoy!