Moringa oleifera

We call that 'Kamunggay' for the Cebuanoes and 'Malunggay' by the Tagalogs. There is a misnomer here it is not horse raddish but it is moringa. One of the most nutritious 'vegetable tree' in the tropics. We usually take this tree for granted, little did we know about the nutritional benefits we get from this tree. The Bureau of Plant Industry, in its report, stated that, weight per weight, moringa leaves have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrots, and 2 times the protein in milk. Other than its nutritional value it is also used as an antiseptic for minor wounds. Moringa seeds contain a cationic polyelectrolyte that has proved efficient in water treatment, as a substitute to aluminum sulphate and other flocculent. There is a dual advantage to this property. It will serve as a source of income for potential consumers of its water treatment properties and it is biodegradable which does not result to potential risk to the environment. Oil from the seeds is an excellent edible vegetable oil and as a component for making cosmetics. It was believed that moringa can reduce malnutrition in Africa headed by U.S. National Council of Churches. Moringa is considered as a basic ingredient in making Tinola.

Fish Tinola:

• 1 lb. fresh fish, cut into small pieces
• 5 cups water
• crushed ginger (as desired)
• 2 tomatoes sliced wedge
  
• 3 green peppers
• 3 green onions
• 1 tsp. salt
• 1 tsp. pepper
• 1-2 cups of moringa leaves (picked from the stalks)

Instructions:

• Boil water, then add fish
• Add tomatoes and ginger. Boil for 10 minutes.
• Add remaining ingredients. Add moringa leaves last then cook for 5 minutes.