Aired (February 1, 2025): Ano ang 'nami'? At ligtas din bang kainin ang root crop na ito? Panoorin ang video.
Category
😹
FunTranscript
00:00How do you know if your food is
00:06washed, squeezed, and even stepped on?
00:15In this video with 21 million views, I showed how a food is prepared in the province.
00:24Food is prepared in the middle of the jungle, in the middle of the rainforest.
00:28And the method they use is very primitive, but they have learned it for hundreds of years.
00:33Trial and error.
00:35People in the comment section seem curious, what is this?
00:39But what we learned is that the root crop that is in the video needs to be prepared
00:44before eating because there is a risk.
00:47You can't breathe anymore.
00:49The mouth of the person who ate it will just swallow it.
00:52Then the breathing will stop.
01:02In the province of Occidental Mindoro, this is the first video.
01:06Do you know what root crop is this?
01:08For us, sir, it's called Namok.
01:11Namok in Bicol.
01:12Namok, Namik.
01:13Namik, yes.
01:14That's right, Namik in Bicol.
01:15And do you know how to prepare Namok?
01:17Yes, sir.
01:18Is it delicious?
01:19It's delicious, sir.
01:20We cook it with coconut milk.
01:21You cook it with coconut milk?
01:22Yes.
01:23But you know, right?
01:24This Namik, when it is prepared,
01:25It's tasty.
01:26It's tasty.
01:27Yes, sir.
01:28Do you know how to cook Namik?
01:29No, sir.
01:30We know how to cook it because my grandfather grew it.
01:33Namik has a tuber or specialized storage stem that grows underground,
01:38where its nutrients are stored.
01:40Namik is tasty when eaten raw
01:43because of the saponins, a group of organic compounds,
01:46that have a bitter and sweet taste.
01:48It has cyanogenic compounds that, when eaten by humans,
01:52can cause cyanide poisoning.
01:54If it's cyanide, it will stop breathing.
01:57That's why it's deadly.
01:58You won't be able to breathe.
02:00Sometimes, there's no vinegar.
02:01You won't be able to breathe.
02:03The mouth of the person who ate it will be swollen.
02:06Then the breathing will stop.
02:08That's what kills humans.
02:10That's why it's deadly.
02:12We met the video uploader, Romaline,
02:15on her Facebook page, Romaline Vlogs.
02:18She lives in the province and feeds her fellow villagers.
02:22We learned how to eat carrots
02:25because we live in a forest near the mountains.
02:29When we were kids,
02:31this is what we wanted to eat
02:33because we were losing weight.
02:36In this video that gained 21 million views,
02:38I showed how to eat the fruit root or root crop,
02:42which is called nami or carrot,
02:44before cooking it and eating it.
02:46It needs to be squeezed well
02:48because it can be poisoned.
02:50It has cyanogenic compounds
02:52that, when eaten by humans,
02:54can cause cyanide poisoning.
02:56You won't be able to breathe.
02:57The mouth of the person who ate it will be swollen.
03:00Then the breathing will stop.
03:03They know that nami can be poisoned.
03:07That's why they do a thorough process
03:09before eating it.
03:11They start by slicing it thinly.
03:13There are holes in it
03:15and there's plastic in it
03:17along with water
03:19so that it can be soaked for 3 days.
03:22We'll put a piece of wood
03:26so that the juice of the nami will come out
03:28and the poisoned juice will come out.
03:33After 3 days,
03:35we'll put it in a sack or net.
03:39We'll put it in rubbing water
03:43and we'll tap it
03:45so that the juice will come out.
03:53We'll repeat the process
03:55until the water is clear.
03:58We'll put it in a bag
04:00so that it can be washed.
04:03After 1 day and 1 night,
04:06we'll take it out to dry it.
04:09We can now cook and eat it.
04:14It usually takes 3 days
04:16to dry it before cooking.
04:20Now, we'll stick it around the pot
04:23to cook it.
04:26That's why we put it here
04:28on the side
04:29so that it won't burn
04:31and it will cook evenly.
04:37We'll cook it on high heat
04:39until it turns yellow.
04:42Let's eat!
04:55This has been practiced for generations.
04:57It's been done for hundreds of years.
04:59If we're not sure
05:00how to prepare a meal,
05:02let's just avoid it.
05:03We might die
05:04or get poisoned.
05:06There are studies
05:07published by the
05:08Biomed Central Journal
05:09that prove
05:10that the process of slicing,
05:13peeling,
05:15squeezing,
05:17and drying
05:18and steaming nami
05:20is the right way
05:21to get rid of
05:22the serogenic compounds of nami.
05:24There is a correct way
05:26to prepare root crops
05:28like this.
05:30So, if you don't know how,
05:33don't try.
05:34Ask around
05:35or make sure
05:36that you know
05:37how to prepare it.
05:38Don't just look at it.
05:40Just try it.
05:41Do you eat cassava cake?
05:43Do you know that
05:44root crop cassava
05:45or kamoting kahoy
05:46is similar to nami.
05:47If eaten raw or undercooked,
05:49it can be poisonous.
05:51There are cyanogenic glycosides
05:53that become cyanide
05:54when dissolved in the body.
05:56But since kamoting kahoy
05:57is part of the long history
05:59of our Filipinos,
06:01the past generation learned
06:03how to safely prepare it.
06:05And now,
06:06this is one of the
06:07popular Filipino breakfasts.
06:09Come, let's eat.
06:29If you like this video,
06:31please subscribe.
06:33See you next time.