1. Firewood. Using this to cook watwat is a well-known Igorot practice and that it must not be shunned. It has been said that there is a certain delightful taste emitted by any food cooked with firewood. Hence, there is no other way to bring out the best flavour of ‘the watwat' but to use … Continue reading The Power of 3 equals: Mouth-Watering WATWAT
TOP-LOAD: Once a way of life, always a ride of YOUR life. Have you ever done it? Years ago, the transportation plying the route of the remote areas of Benguet to Baguio City was quite limited that when seats were full, 'top-loading', as the locals called it, became an alternative. I could still remember the sound of my fellow … Continue reading We call it ‘TOP-LOAD’
Forget about the commercially prepared Igorot rice wine in a bottle, which seem to be the trend today. Think about those times when you've travelled to the 'ili' (hometown) to attend a family feast or simply, for a holiday. Do you still remember that 'kuli' (Kankanaey for clay jar) hidden or tucked for some time, … Continue reading Let’s Drink To That: The ‘Tapuey’ (Rice Wine)
My cousins and I were reunited after a few years of being apart and we went back to our beloved hometown of Balakbak, Kapangan, Benguet. One morning, as we wondered what to eat for breakfast, one of the girls suggested, with a tinge of longing in her voice, "Why don't we have kamote? We used to … Continue reading Healthy Eating in Kapangan: The ‘Lukto’ (sweet potato)
In my hometown of Balakbak, Kapangan, Benguet, here is something that continues to grow in abundance. The star apple. As one story goes: Some menfolk from Kapangan were on board a Manila-bound bus. At a stop-over, a street vendor entered the bus shouting,"Caimito! Bili na kayo ng caimito!" (Caimito! Buy caimito!). One of the men saw and realized what … Continue reading Healthy Eating in Kapangan: The Star Apple
I write about a cultural tradition which is important to be a part of. It's never too late to attempt to be there.