The Bago is a tribe composed of medium built and sturdy individuals. Their group is a product of intermarriage between the Ilocanos of the lowlands and different indigenous indigenous cultural communities of the Cordillera Region. They are settled between the mountain ranges of Ilocos and the borders of the Ilocos Provinces, La nion and Pangasinan. Being of Iloco!Cordillera descent, they practice simple, ordinary methods of agriculture. Tobacco Tobacco drying barns, harvests of garlic and onion are integrated in their houses. Their farming methods and practices include a system to initiate farm wor"ers at harvest time through a wor"ing relationship "nown as gamal, ammuy, and bunggoy. #ccording to them, Bagos are the hilltribe dwellers and original inhabitants in the border regions between Ilocos and Cordillera mountains different from their neighboring tribes and other adjacent ethnic groups whose ancestors are early inhabitants of the country prior to colonization. Bago communities existed in the country before the arrival of the Spaniards . Certificate
of Ancestral Domain and Land Titles were awarded to the Bago tribe in Bakun, Benguet, Alilem and Sugpon, Ilocos Sur. On the process are Pugo, La Union San !milio and "er#antes, Ilocos Sur. The Bagos ha#e their o$n language, e$amples are% sino% naicasta &$h%, $hat happened', tape% &rice $ine', mannapo &nati#e priest', sapo &pra%er', am(in &all', sumaa &to arri#e', napupuka &a$ake', minpintas &beauti)ul', ambit &bab% girl', ambo% &bab% bo%', eng(nga * unga &bab%*child', minlam(ek &cold', minsipnget &dark', minngina &e+pensi#e', nakinguab * kinbaba &lo$er portion', tuma%a$ &to )l%', minlaba &to $ash clothes'. Some Bago argons are- a%aket or %a$, this is said $hen disma%ed*disappointed or ama/ed, kasos and A%e, these are also said $hen disma%ed or disappointed, ni(in, this is said $hen one happens to commit mistake.
&enerally, the Bagos speak the the dialect a"in to the 0ankanae%, Tingiuans and Ibalois however, to this day' most o) them speak the Iluko dialect $ith distinct intonation. The Bagos ha#e their o$n culture which has persisted to this time despite the inroads of western influence and the so!called moderni(ation. This culture was preserved despite of the influence of lowland brothers. )owever, the Bago rituals, practices, customs, s%stems and belie)s are also common to the 0ankanae%s, Tingiuans and Ibalois though $ith little di))erence in terms o) procedures o) per)orming these rituals.
The Bago integration with the other hilltribes and intermarriages with the Ilocanos, Tagalogs, *isayas or +uslims is the reason for the virtual losing of its own identity. Thats why some people claim that the Bago tribe is non!e$istent because they could not trace their place in history. There were issues against Bago tribe from the very start of its organi(ation saying that Bagos are -ust either Ilocanos or Igorots and not an Indigenous Peoples IP/ or distinct ethnic group because they do not have their own, territorial domain, language and distinct culture and tradition. IPs are supposed to be are those whose ancestors were e$isted prior to coloni(ation and were called the non Christians. In the -ust concluded Bago Tribal Congress, the above issues and 0uestions were given answers and clarifications. The Bago is a tribe composed of medium built and sturdy individuals. Their group is a product of intermarriage between the Ilocanos of the lowlands and different indigenous cultural communities of the Cordillera Region. They are settled between the mountain ranges of Ilocos and the borders of the Ilocos Provinces, La nion and Pangasinan. Being of Iloco!Cordillera descent, they practice simple, ordinary methods of agriculture. Tobacco drying barns, harvests of garlic and onion are integrated in their houses. Their farming methods and practices include a system to initiate farm wor"ers at harvest time through a wor"ing relationship "nown as gamal, ammuy, and bunggoy.
Lenguas de gato Ingredients-
1 cup all(purpose )lour, si)ted,1*2 cup super)ine $hite sugar,3hites )rom 2 eggs,1*4 teaspoon salt,1*2 cup butter, so)tened,1*2 teaspoon #anilla e+tract
"ooking procedure-
1. Preheat oven to 234 degrees 5ahrenheit.
6. Cream the butter using an electric mi$er then gradually add the sugar. Continue mi$ing for another 6 minutes.
2. 7tir!in the egg whites gradually and mi$ for about 2 to 8 minutes more.
8. #dd salt and vanilla e$tract.
4. &radually stir!in the flour. Continue to mi$ for about 6 to 2 minutes more or until the mi$ture is well incorporated.
9. &et a piping bag and install a round tip. Place the mi$ture in the piping bag.
3. :n a ba"ing tray lined with wa$ or parchment paper, begin piping the mi$ture. ;ach piece should be about 6.4 to 2 inches in length.
<. Ba"e for = to 1> minutes.
=. Remove from the oven and place in a coo"ie rac" until the temperature cools down.
Creme anglaise
Ingredients 1 cup heavy creme,6 tbs vanilla e$tract,8 egg yol"s,1?2 cup white sugar