Why mongo every friday

Simply put, people want to fill nutrients that they need. Just a cup of boiled munggo beans has around Munggo also has folate, manganese, magnesium, phosphorous, iron, copper, potassium, zinc, selenium, and vitamins B1, B2, B3, B5, and B6. Munggo has good antioxidant properties too. Yes, one can argue that those nutrients in munggo are also available in other vegetables. But munggo has an advantage that other options cannot provide.

It is super practical. First, munggo is a cheap ingredient that even the poorest Filipinos can afford. This is true today, and it is from a few hundred years ago too. Just a little amount and you can have a handful of munggo beans that is good for one or a few full meals.

Now, what does that having to do with munggo on Fridays? Because many of our ancestors consider Sunday as market time. They buy ingredients that they would consume over the week.

From here, you can tie up these three factors together, and understand why munggo is usually served on Friday.

Of course, the first and third reasons may not be true for many today. But the practice has remained for Filipinos. Aside from eating munggo on Fridays, some other beliefs involve the bean in the Philippines too.

But no tradition about munggo has become popular other than the Bayanihan. Now, what is Bayanihan? Not really. And since they do their shopping on Sundays, by Friday, the only produce that is not spoiled is dried munggo.

Some readings suggest that the tradition of cooking ginisang monggo every Friday is due to the Lenten Season. You have to sacrifice something and eating meat is one. When Friday comes, there is little money left from the pay check. This is one of the dishes I look for only when I know Friday is near. It looks like it's stamped and programmed in my brain that I'll just eat and cook it every Friday. By Friday you can expect the same dish as you and your neighbours.

When you go to eateries, this dish is often the Menu of the day. I cook it using different ingredients depending on what I like. The ingredients can be shrimp, chicharon or lechon kawali as what I cooked today. This sounds great. Fish, meat and pork cracklings! What's not to like! Love background story too. Usapang Munggo tayo mga ka-foodtrip! Filipinos, back in the old days, do their market trips on weekends, specially Sunday.

And since they do their shopping on Sundays, by Friday, the only produce that is not spoiled is dried monggo. Some readings suggest that the tradition of cooking ginisang monggo every Friday is due to the Lenten Season. When Friday comes, there is little money left from the pay check. Your email address will not be published. April 9, Ginisang Munggo at Chicharon is a delicious mung bean stew flavored with pork cracklings. Thick, hearty, tasty and budget-friendly, it's the ultimate comfort food!

Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 1 hr 20 mins. Total Time 1 hr 25 mins.