I sampled this exotic delicacy prepared like what my father always used to do, stewed over a simmering liquid with some young moringa leaves (kamungay), green Charleston peppers, red tomatoes, and a dash of salt and msg to add more flavor.
When I was still young, my father often prepared moray eels fresh from the eelers. I had no idea why he liked eels so much that he always went to the wet market by himself as often as he could and came home having a kilo of writhing creatures in a small plastic bag, a bunch of moringa leaves, peppers and red tomatoes. As a kid, you don’t ask the grown-ups why do they eat such foods, don’t you? As long as they’re eaten without any fanfare, you don’t bother to ask why. Just as you don’t bother asking why do we eat goat meat or duck casserole?
Honestly, I didn’t like the fishy odor of this creature, but it tasted damn good!
Nang Susie was an eel connoisseur, so to speak. Not that she tasted all kinds of eels in the ocean but she’s an ace when it comes to her specialty, eel stew with moringa leaves (kinamunggayang bakasi) as what she called it. She owned a small eatery by the roadside near the Ramos Market (now demolished). She bragged that all taxi drivers in Cebu have come to taste her………eel stew.
I once ventured into the place with my friends early in the morning at nine for our breakfast. As we went from stall to stall, we stumbled into this small carenderia, whose owner was her own cook and server rolled into one. She was a plumpy middle-aged woman who always wore a cheerful smile for her loyal and chance customers alike. I didn’t exactly know if she had ever knew that there was this ambiguity in my mind if her eel or ‘L’ ever drew the customers in. A skinny man in his 50’s, seated next to our table, commented half-jokingly rather ambiguously whether on her get-up (a pair of snugly-fitting white shorts topped with equally snug red satin tube) or the spicy eel stew that he just finished, “Lami-a ah!” A silly smirk was plastered on his face.
When I asked Nang Susie if there is any truth about the myth surrounding this prized seafood as an aphrodisiac, she told me, without batting an eye, that it really turns men horny, as she fixed her red tube up which was in danger of slipping down her ample bosom! I didn’t want to believe in her until I recalled the man’s smirk on his face earlier after he finished his hot bowl of bakasi.
But do I think Nang Susie acted saucy because of her bakasi? Wow! Yummy! I mean……..the bakasi!