vegan chili

bongga!  yah, that’s the word.  bongga ka day! goes the (title and) refrain of a 1970’s song by the hot dogs, which in all probability thrust the term bongga! into currency and popular usage.  ahm, it’s use (then) is similar to the way the word sosyal! is used (now) - flashy, show-offy, flaunty, high profile, high brow lifestyle, or pa-style.

buhok mo’y budji, talampaka’y gucci, suot mo’y gawa ni pitoy, di nanggaling kay eloy, goes a line in the same song.  ahm, budji (for the uninitiated) is short for budjiwara, the hairdresser of manila’s haves - the elite; gucci, well, ahm, gucci is still around as a fashion icon; pitoy, well, ahm, pitoy moreno yah, he’s still around also as a fashion icon; but eloy, (for the uninitiated) ahm, eloy is eloy's, the buyer of used clothing; if you needed (extra) money, gather some used clothes and sell them at eloy’s.  ahm, but they also re-sell them second-hand, much like today’s ukay-ukay but slightly different.  so if you were bongga (then) the words from the song fit you, sosyal ka! ahm, in other words.

but then again, ahm, the spoken language is easily subjected to revision through the vicissitudes of social change.  bongga and sosyal (today – thanks to language anarchy) have taken on dimensions of expression such as exclamations of like, approval or excitement.  much like the word astig! or the more emphatic asteeeeg! which is often used as an exclamation of wonderful surprise, amazement and great approval, much in the same way that, ahm, cool! is used.  i once heard a reformed pastor, having preached about the wonderful grace of JESUS CHRIST, end his sermon – astig si LORD!   in the 1970’s an astig (tumbled from tigas) was either a tough guy or a bully – yah, never a wonderful surprise welcomed with great approval!

well, ahm, bongga! has taken another hit and struck a new chord and has just recently been subjected to its latest social revision.  bonggang-bongga! took on new meaning meaning thanks to miss universe 2010 4th runner-up miss venus raj-raj-raj. 

bonggang-bongga now (also) means MAJOR, MAJOR!

here’s what you major, major need: see that?

2 Tbsp olive oil

6 cloves garlic, crushed

1 large or 2 medium onions, chopped fine

3 red chili peppers, cut coarsely

1 can (450g) sliced mushrooms, drained

1 can (250 g) whole kernel corn, drained

500 g red kidney beans, cooked

2 pouches (200 g) tomato sauce

2 Tbsp light soy sauce

1 tsp chili powder

½ tsp italian herbs

¼ tsp cayenne

½ c water

salt and pepper

leeks, sliced coarsely

here’s what to do:

1- one night before, soak 250 g dried red kidney beans in a basin, in ample amount of water to allow for expansion.  (this will give you the equivalent of about 500 g of cooked red kidney beans that you will need for the recipe.)

2- the next morning, boil 1 – 1-1/2 liters of water in a pot.  when the water boils, add the red kidney beans.  boil and simmer for about 1 hour or so.  remove from heat and leave in the pot until it cools down.  drain.

in a stainless steel wok:

1- heat olive oil

2- saute garlic, onions and red chili peppers for a couple of minutes.  WARNING: exposure to or inhalation of chili pepper fumes may cause mild to severe irritation of the eyes, nostrils or lungs

3- add mushrooms and saute further

4- add soy sauce and saute further

5- add corn, kidney beans, tomato sauce and water and bring to a boil, stirring occasionally

6- add chili powder, italian herbs and cayenne

7- simmer in low heat for 10 minutes, stirring occasionally

8- add salt and pepper to suit your taste

9- serve in bowl or plate topped with sliced leeks

10- pour chilled cabernet on a glass and...

let’s drink to that!