Pámagsaddiang Mamâ The Kapampángan way of preparing the Mamâ (Betel nut chew) as demonstrated by Tito Tangangco.
1. Múmúna, ikaskas mu ing Ápí king Bulung Samat. (First, spread a thin paste of lime mixed with water on the Samat [Piper betel] leaf.)2. Kadduâ, itilí mé ing Bulung Samat anti móng Lumpiá báng ibálut mú ing Ápî. (Roll the leaf lenghtwise like a Lumpiâ to contain the lime.)3. Katlu, palúput mu néman ngéni ing Samat a métílî. (Third, roll the thinly rolled lime and Samat [Piper betel] leaf crosswise.)4. Kápat, tantuan mung matálik ya pángapalúput ing métilí mung Samat. (Make sure that your Samat [Piper betel] leaf is rolled tightly.)5. Kalima, Isumpal mé búsal na ning mépalúput a Bulung Samat ining malating karáké na ning Búngang Lúyus. (Fifth, insert a small piece of the Búngang Lúyus or nut of the Areca catechu palm into the tightly rolled Samat [Piper betel] leaf.)4. Óiní na ing kékang Mamâ, at maliári mu néng langutan. (Here’s your Mamâ (nut and betel leaf), ready to chew.)
