- a very dark brown color, darker than ongol-ongol and rather translucent and shiny
- it is dried in the sun, mixed with lime, and then soaked, but not squeezed
- after a second drying it turns from a dark brown to a very light tan color
- it is then soaked in water and finally boiled in water and cooked
- when thoroughly cooked, palm sugar is added
- special seaweed called locally bulung jaja is gathered
- finished jaja is firm and soft, like gelatin
- it is abundant only during the rainy season, often found washed up on the beach
I Meme setata magapgapan bulung jaja sabilang ka peken.
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