Malunggay Pods: Turning Backyard Bounty into Comfort Food!

Sometimes, I need something light, fresh, and clean, as if my body is begging for a cleanse, a reset, or simply a respite from all the oil and protein. I only want vegetables.

Then I notice a veggie on our lawn. That feeling is sheer joy and relief—it's like finding a buried treasure just when I needed it. My eyes light up, my cravings are suddenly acknowledged, and there's a small spark of pride. It's a combination of excitement and appreciation as if the cosmos has just given me a green, leafy hug.

 Are you familiar with Moringa or Malunggay in Tagalog?

Moringa, also known as Malunggay in the Philippines, is a highly nutritious plant that is sometimes referred to as a "miracle tree." According to research, it is high in vitamins, particularly A and C, calcium, iron, and antioxidants.

Sautéed moringa pods. 

In the Philippines, they are called drumstick pods or malunggay pods. While moringa leaves are more widely consumed, the pods are also delicious, particularly when young and tender.

If they are sautéed:
-The best pods are young ones, which are softer and less fibrous.
-They can be sliced into finger-length pieces and sautéed with tomato, onion, garlic, and a dash of salt or soy sauce.

Sautéed moringa pods often consist of:
-Moringa pods, cut into pieces 2-3 inches.
-Onions, garlic, and and tomatoes.
-Oil (for cooking).
-Optional ingredients include shrimp, coconut milk, and     flavors such as pepper and turmeric. 

The Cooking Process:
-To aid in taste absorption, the pods are occasionally chopped and cracked somewhat.
-Oil is used to sauté onions, garlic,and tomatoes till aromatic.

-Then add the meat.

-Add the moringa pods and simmer until they are soft. To help soften the pods, some people add broth or water.

-Salt, pepper, and occasionally soy sauce or bagoong (fermented shrimp paste) are used to season it.

Taste and texture:

Tastes slightly earthy and similar to green beans. People commonly scrape out the insides with their teeth and remove the outer skin, which is soft and pulpy internally but fibrous on the outside.

The pods are fibrous on the outside but soft when cooked properly.
A somewhat sweet, earthy flavor emerges from the soft, pulpy interior.

*It can be both nostalgic and grounding to chew the pod to release the soft insides and then throw away the fibrous shell. *

Consuming sautéed moringa pods, sometimes referred to as drumstick pods or malunggay pods, is a distinctive and cozy experience, particularly for those who are accustomed to South Asian or Filipino food.

Eating malunggay pods brings back childhood memories for many Filipinos, whether as a simple Lola dish or as a rainy-day feast.

Knowing you're eating something extremely nutritious on a regular basis offers you a sense of health and well-being. It's a simple, earthy, and lovingly made meal.

That sensation is immensely satisfying, like a warm embrace from the natural world. It is a combination of gratitude, pride, and contentment. You didn't just eat; you quenched your appetite with something natural, fresh, and made at home. Every bite is happy because it serves as a reminder that, in addition to being food, what you need can occasionally be found right outside your door.