ADVERTISEMENTWhy not sushi using “unoy” (heirloom rice grown in Kalinga) or “inlagim” rice (essentially a rice meal mixed with the Ifugao’s version of “pinikpikan”) and “etag” camote soup (thick soup garnished with smoked pork, a highland meat delicacy)? Cordillera recipes are indeed undergoing changes from one generation to the next, but a recently launched book, “Heirloom Recipes of the Cordillera,” exhorts highlanders to reconnect with the old ways of preparing food that reflect their communities’ ties with the world. PIKP and the Philippine Task Force for Indigenous Peoples produced “Heirloom Recipes of the Cordillera,” a compilation of 100 indigenous recipes, which was launched in April in Sagada, Mountain Province, and in Baguio City. Rice cycleThe book also features 20 rice recipes, indicating how many upland community meals are connected to the cycle of producing rice, says Rita Papey, nutrition program coordinator of the National Nutrition Council in Cordillera. “The food nourishes not only the body, but also the spirit, the community, the race,” Fangloy says.

Source: Philippine Daily Inquirer May 18, 2019 21:07 UTC