Vinegar.
suka
Native vinegar is made from the nectar of the coconut
palm or bori palm. When coconut wine is allowed to
stand in a jar for 2 to 4 weeks it sours and becomes
vinegar. This vinegar is used in cooking.
Mas masabor tang langgaw mga may sampora
nang katombal.
Vinegar which has small, hot, chili peppers added to it is
more delicious.
Ang tobod tang tanggeten mimpisa damal-damal
mga kaldaw ang Biernes Santo ig oman lengaten
mga alas tres ang apon, oman pabinditan ong padi
mga Sabado Gloria, na ya ray ang magimong ‘langgaw ang Biernes Santo’.
The nectar which is collected starting from early morning
on Good Friday and then retrieved at three o'clock in the
afternoon, and then blessed by the priest on Holy Saturday,
this is what becomes ‘vinegar of Holy Friday’.
This special vinegar is kept for medicinal purposes
because it's believed to have healing power. It can be
rubbed on the body to relieve a sore throat or fever. A
small amount can be drank for a cough.
maN-
-en
To make coconut wine into vinegar.
Ang domang teba indi ra inemen, langgawen ta
ra.
Let's not drink some of the coconut wine, let's just make
it
into
vinegar.