ÓKUÎ (芋粿), that favourite Kapampángan afternoon snack of deep fried shrimp cake with a spicy vinegar dip, is from Hokkien (福建話) “ō-kóe” (芋粿), a cake made from “ō” (芋) ‘taro’ or GANDUS in Kapampángan. Instead of Gandus however, Kapampángans use shredded Kamúting Dútung ‘cassava’ and Tapung Kamúting Dútung ‘tapioca starch’ to make it crunchy and put a lot of shrimps. Others prefer to use shredded KAPÁYÂ ‘papaya’ instead of Kamúting Dútung.
The Kapampángans of Wáwâ (Guagua), a Chinese commercial hub during colonial times known among the Hokkien as Hua Hua (偎岸), pronounce ÓKUÎ (芋粿) as “ok-wee” while the upland Kapampángans of Angeles City pronounce it as “ó-kói.”
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Also read:
Kari (Curry) versus Kari-Kari (Curry-like).
History of SÍSIG: How Angeles City Kept Reinventing a Traditional Kapampángan Delicacy.
Read about Hokkien ō-kóe (芋粿)
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