Mama: The dying practice of Kapampangan betel chewing
Date Posted: June 02,2009 04:01 AM

Pamagmamâ is the dying Kapampangan tradition of betel chewing that is still practiced among the old folks in remote villages far removed from the urban centers. To see two young Kapampangan culture-bearers, the twins Tito and Toti Tanganco, carrying out this practice in the Kapampangan urban center of Angeles City is indeed quite rare and unusual. 

Kapampangan Culture Bearers

Kambal Tito Tanganco demonstrates the dying art of preparing mamâ, the Kapampangan practice of betel chewing.

There are three basic ingredients in making the mamâ, namely:

Piper betle leaf

the bulung samat (Piper betle leaf),

lime paste

the ápî or lime paste,

areca catechu

and the roughly crushed búngang lúyus (the nut of the Areca catechu).

betelnut cutter

You will also need a kalakati to peel, slice and cut the Areca catechu nut into smaller pieces.

For extra kick or flavour, some add tobacco leaves, cinamon bark (kalingad), or anise seeds.


pamangaskas api

Step 1: Pamangaskas ápî kng bulung samat, applying lime paste on the Piper betle leaf.

 

pamanuklip Bulung

Step 2: Pamanuklip bulung samat, folding the Piper betle leaf laced with lime paste.

 

pamanili

Step 3: Pamanilî, rolling the folded Piper betle leaf lengthwise into a cylindrical stick.

 

pamamaluput

Step 4: Pamamalúput, coiling the rolled Piper betle leaf.

 

pamanialaksak

Step 5: Pamanialaksak búngang lúyus, inserting the semi crushed Areca catechu nut into the coiled leaf.


...and voila, the finished product ready for chewing:

Ing Mama

Ing mamâ

Comments
  • nino bayan February 10,2010 04:54 PM

    atin cu pang ikit a magmama queng mexico, pampanga. pero malamang reng anak ngeni ali da ne gawan ing mag mama, pwera na siguru kareng liblib a lugar ne ^^