baho

Baho is a type of traditional savory pie found in the Philippines. It is made from a mixture of various ingredients, including vegetables, meat or seafood, and spices, wrapped in a thick dough crust. The filling can vary depending on the region and personal preferences, but common ingredients include pork, chicken, shrimp, and a variety of vegetables such as cabbage, carrots, and potatoes.

The dough used for the crust is typically made from wheat flour, water, and salt, with some recipes incorporating additional ingredients such as shortening or vegetable oil. The dough is rolled out to a specific thickness and size, then filled with the prepared mixture. The edges of the dough are sealed to prevent the filling from escaping during cooking.

Baho is typically steamed or boiled, and is often served as a main course or as a side dish. It is commonly enjoyed in the rural areas of the Philippines, particularly in the provinces of Northern Luzon. In some regions, baho is also known as "piro" or "piong".

The dish has a long history in the Philippines, dating back to the pre-colonial period. Its origins are attributed to the indigenous tribes of Northern Luzon, who are known to have made similar savory pies using local ingredients and cooking methods. Over time, the recipe has evolved and been influenced by various cultural and culinary traditions. Today, baho remains a beloved and distinctive part of Filipino cuisine.