The coconut after
all plays such an important role in out third world islands. We Filipinos
love to maximize. The coconut tree (buko in Filipino) is one of those we
exploit to the fullest. All parts of the noble coconut tree is used one
way or another. Let's dissect our coconut tree and find out how Filipinos
creatively use this plant.
The
Leaves
Sawali or dried coconut palms make up for fine walling material in the
construction of the famed bahay kubo. This special, watertight makeshift
of coconut fronds can shield you from direct sunlight as well as protect
you from the buffeting rainshowers. Banig Interwoven coconut leaves are
sometimes dyed into various colors and deftly handwoven to produce a sleeping
mat. Walis tingting the rib of each coconut leaf which keeps it upright
can be removed one by one and bundled into a broomstick. The native walis
tingting is a common household cleaning implement. Baskets dried coco
leaves can also be woven into fine baskets. There are many types of baskets
made of coco leaves, which are products of Pinoy ingenuity.
 The
Fruit
Fresh Coco Juice Drink - Nothing beats
the Filipino experience of sipping coco juice directly from the young
nut. Any buko vendor can give you this exotic treat. This is done by slicing
off the musky part of the coconut until the soft white kernel appears.
A hole is then bored through the kernel just enough for a straw to be
inserted.
Commercial
Buko Juice Drink - Some enterprising
Pinoys have learned about the technology of packing the coco juice into
commercial plastic cups. The only trouble is, some additives, like food
preservatives are added, which end to dilute the original taste of this
native Pinoy delicacy
The
Buko Cream (Gata) - The buko cream is produced by splitting
the nut open, grating the coco meat off the nut by the use of a native
coco grater (kudkuran) and the white strips are gathered into a bowl and
saturated with a cup of boiling water. The moist coco is then squeezed
through a drainer and the resulting white cream (gata) is produced. The
gata is a fine flavoring agent for fish, meat, vegetables and fruits which,
when boiled with coco cream eventually produces a favorite Pinoy culinary
variable called ginataan. Chicken when simmered in coco cream and dashed
with curry powder produces "chicken curry".
Coco
Oil (Langis ng Niyog) - The coco oil, which is produced from
coconut meat, can also serve as cooking oil in any contingency. In rural
areas, the coco oil is commonly relied upon for all their frying needs.
The Coco Oil is also an efficacious healing aid for the native "hilot"
who uses it when treating body sprains or dislocated bones.
Coconut
Husks (Bunot) - You are probably familiar with the native coconut
husk, the Pinoy version of a floor polisher. The coconut this time, is
split into two, right through the core. And after the meat is removed
and the split nut is dried, a coconut husk is then produced.
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