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The Bago Tribe

The Bago is a tribe composed of medium built and sturdy individuals. Their group is a
product of intermarriage between the Ilocanos of the lowlands and different indigenous
cultural communities of the Cordillera Region. They are settled between the mountain
ranges of Ilocos and the borders of the Ilocos Provinces, La Union and Pangasinan.
Being of Iloco-Cordillera descent, they practice simple, ordinary methods of agriculture.
Tobacco drying barns, harvests of garlic and onion are integrated in their houses. Their
farming methods and practices include a system to initiate farm workers at harvest time
through a working relationship known as gamal, ammuy, and bunggoy.
According to them, Bagos are the hilltribe dwellers and original inhabitants in the
border regions between Ilocos and Cordillera mountains different from their
neighboring tribes and other adjacent ethnic groups whose ancestors are early
inhabitants of the country prior to colonization.
Bago communities existed in the country before the arrival of the Spaniards. Certificate
of Ancestral Domain and Land Titles were awarded to the Bago tribe in Bakun,
Benguet, Alilem and Sugpon, Ilocos Sur. On the process are Pugo, La Union; San
Emilio and Cervantes, Ilocos Sur. The Bagos have their own language, examples are:
sinoy naicasta (why, what happened), tapey (rice wine), mannapo (native priest),
sapo (prayer), am-in (all), sumaa (to arrive), napupuka (awake), minpintas
(beautiful), ambit (baby girl), amboy (baby boy), eng-nga / unga (baby/child),
minlam-ek (cold), minsipnget (dark), minngina (expensive), nakinguab / kinbaba
(lower portion), tumayaw (to fly), minlaba (to wash clothes). Some Bago jargons
are: ayaket or yaw, this is said when dismayed/disappointed or amazed, kasos and
Aye, these are also said when dismayed or disappointed, ni-in, this is said when
one happens to commit mistake.

Generally, the Bagos speak the dialect akin to the Kankanaey, Tingiuans and Ibalois;
however, to this day; most of them speak the Iluko dialect with distinct intonation.
The Bagos have their own culture which has persisted to this time despite the inroads of
western influence and the so-called modernization. This culture was preserved despite of
the influence of lowland brothers. However, the Bago rituals, practices, customs,
systems and beliefs are also common to the Kankanaeys, Tingiuans and Ibalois;
though with little difference in terms of procedures of performing these rituals.

The Bago integration with the other hilltribes and intermarriages with the Ilocanos,
Tagalogs, Visayas or Muslims is the reason for the virtual losing of its own identity.
Thats why some people claim that the Bago tribe is non-existent because they could not
trace their place in history.
There were issues against Bago tribe from the very start of its organization saying that
Bagos are just either Ilocanos or Igorots and not an Indigenous Peoples (IP) or distinct
ethnic group because they do not have their own, territorial domain, language and distinct
culture and tradition. IPs are supposed to be are those whose ancestors were existed prior
to colonization and were called the non Christians.
In the just concluded Bago Tribal Congress, the above issues and questions were given
answers and clarifications.
The Bago is a tribe composed of medium built and sturdy individuals. Their group is a
product of intermarriage between the Ilocanos of the lowlands and different indigenous
cultural communities of the Cordillera Region. They are settled between the mountain
ranges of Ilocos and the borders of the Ilocos Provinces, La Union and Pangasinan.
Being of Iloco-Cordillera descent, they practice simple, ordinary methods of agriculture.
Tobacco drying barns, harvests of garlic and onion are integrated in their houses. Their
farming methods and practices include a system to initiate farm workers at harvest time
through a working relationship known as gamal, ammuy, and bunggoy.

Lenguas de gato
Ingredients:
1 cup all-purpose flour, sifted,1/2 cup superfine white sugar,Whites from 2 eggs,1/4
teaspoon salt,1/2 cup butter, softened,1/2 teaspoon vanilla extract

Cooking procedure:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream the butter using an electric mixer then gradually add the sugar. Continue mixing
for another 2 minutes.
3. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.
4. Add salt and vanilla extract.
5. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until the
mixture is well incorporated.
6. Get a piping bag and install a round tip. Place the mixture in the piping bag.
7. On a baking tray lined with wax or parchment paper, begin piping the mixture. Each
piece should be about 2.5 to 3 inches in length.
8. Bake for 9 to 10 minutes.
9. Remove from the oven and place in a cookie rack until the temperature cools down.
Creme anglaise
Ingredients 1 cup heavy creme,2 tbs vanilla extract,4 egg yolks,1/3 cup white sugar

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