The Cordillera region, situated in the mountainous interior of the Philippines, remains distant from the capital, making its culture and daily life unfamiliar to many city dwellers.
A recent gathering in a Makati venue offered insight into the region’s food practices, focusing on the relationship between the people and their environment.
Experts emphasized that for the Cordillera communities, food is a tangible expression of their bond with the land, which serves as the source of nourishment and life.
Their diet derives from rice terraces, forest forages, home gardens, and river ecosystems, with consumption closely tied to seasonal availability.
Rice, planted once or twice a year, is a staple that is stored in granaries for use until the next harvest, reflecting a cultural proverb that warns against leaving rice uneaten.
Root crops such as cassava and taro provide emergency sustenance during periods of scarcity, and are preserved through smoking, drying, fermentation, and salt-curing techniques.
Rivers yield crabs, snails, and aquatic plants, adding variety to the local menu.
Vegetables and herbs grown in gardens dominate everyday meals, a diet that elders credit with contributing to the longevity of community members.
Meat is reserved for significant occasions, including births, harvest festivals, and new house celebrations, and is served alongside prayers and offerings to honor ancestors.
Communal cooking practices, such as the preparation of patupat—a wrapped sticky rice cake—demonstrate shared responsibility and respect for the land, with each participant contributing to the process.
The community’s stewardship of the environment underscores a commitment to sustaining resources for current and future generations, reinforcing the belief that the land is life itself.
