What is it about monggo that we Filipinos adore? I just can’t seem to pin it down.
It is a very humble dish of sauteed onions, tomatoes and garlic, married with overnight soaked whole mung beans, bursting at the seams with its belly peeking out of its delicate shell from hours of slow cooking. Sometimes it is topped with salty flakes of smoked fish or crunchy balloons of chicharon (crispy pork rind) that deflate as soon as it hits the hot concoction.
It can be a soup or a stew. Others, like The Husband, prefer it watery. But I find that such a sad way to enjoy this humble Filipino fare, so I prefer mine like a thick, hearty stew with a generous handful of the chicharon and camote tops or malunggay (moringa) leaves. Enough to be enjoyed on its own. Or as a side dish to pinirito (fried meat) like pork chop, fried chicken, or longganiza. Or paired with inihaw (grilled meat) like my favorite inihaw na baboy (grilled pork belly) or pork BBQ. Oh, please don’t forget that cup of steamed white rice.
And after all that, I still don’t know what is it about monggo that makes me crave for it regularly. Just about every month, whether in the Philippines or here in Dubai. Monggo, I just really love you so.
Delirious about delicious,