If there is one thing I love about “special celebrations” in my hometown of Cateel, that would be our special and hard-to-find delicacies and cuisines prepared and served during such occasions. The recently concluded Araw ng Cateel 2012 celebration is one great proof to that.
As this year’s Araw ng Cateel carries the theme “Kultura na Madayaw ng Catel-anon, Ipasigarbo, Ipalambo, Ipadayun”, the showcase of the different native delicacies and cuisines was apt and fitting to the celebration. The preparation was timely. The indigenous food cooked the native way highlighted the truest meaning of Catel-anon’s uniqueness and identity. It was a feast showcasing the Cateel’s real culture and tradition passed on from generations to generations. For proud sons and daughters of Cateel like this blogger, seeing and tasting these “gastronomical finds” made me prouder of my roots and our humble beginnings.
So without further much ado, here are the some of the most favorite cuisines showcased during the Araw ng Cateel 2012 celebration. From my hometown’s plate to yours.
RATRAT
Yes, your eyes are right. These are frogs locally called in the Philippines as Palakang Bukid. In my hometown, we called this as RATRAT. Most of my townsfolk especially those living in the barrios are fond of eating this. I haven’t tasted this stuff before. Just the thought of it makes me sick. But for the sake of travel blogging, I braved so hard to eat it. The verdict: it tastes like chicken. But they say it is yummier when deep fried.
KASILI
This is a native eel caught in the vast rivers of Cateel. I grew up so fond of eating this stuff. This is among my father’s specialties – the Adobong Kasili sauteed in Black Beans. Native eels are pretty rare even before days. My Papa Nanoy said Kasili is food for the gods and catching one is really hard. I am just very lucky to see it again this time.
SAWUGNUN
If you ask my townsfolk of one delicacy we are so proud of and known for, undoubtedly you will get an answer sawug-nun. Sawug-nun is a type of fish that thrives in the upper river of Cateel. I’ve heard plenty of these can be found along the waters of Aliwagwag Falls. The most common way of cooking it is pinaksiw! Its belly tastes bitter. Old folks say the bitter it is, the better.
WABANG
Long before the advent of cultured prawn ponds in Cateel, wabang or native prawns is one of the specialties of my hometown. There are so many ways to cook it. Among those, grilled wabang is the best for me.
KAMANSI
This native delicacy is a lot tastier than peanuts. My love for Kamansi traces back the times I would spend my vacation in Barangay San Alfonso. My Nanay Camie, the sister of my mom, owns an old Kamansi tree. Every morning she would serve us her famous boiled kamansi seeds as part of our breakfast. Until now I still love eating this stuff.
MURAWU
Every time I go home, I would ask my brothers Nonoy and Dodong to find a red peeled banana for me. We called it in our dialect as Murawu. But they would always say it is no longer available these days. Kids my time would agree that Murawu is one of our old favorite bananas. After so many years, finally, I’ve seen one again.
HERE ARE OTHER DELICACIES SHOWCASED DURING ARAW NG CATEEL 2012
THESE ARE OUR LOCAL DELICACIES… COME! TASTE IT! FROM OUR PLATE TO YOURS!
