Tariwa tan Libren Panangan: The Tradition of Free Food and Freshly Picked Organic Vegetables and Fruits

(Category: Social Practices, Rituals and Festive Events)

According to the recollection of Mrs. Ynorina Pontaoe of Brgy. Sapang, during her childhood, her family along with their neighborhood experienced financial difficulty. They learned to consume what was available to satisfy their hunger. The locals then discovered “tariwa tan libren panangan” or economical yet nutritious food to fend off starvation during difficult times. The people consumed vegetables commonly grown in their area by picking them for free -- saluyot, agayep, sili, etc. -- sometimes without even asking their neighbor beforehand.

From these raw foods, they made a variety of the simplest yet delicious and nutritious dishes.

"Sagsag" is the process of putting hot water to “bagoong” (a salt-cured condiment made of anchovies) to get its extract and then mixed with vegetables cooking in broth.

Sinagsagan a saluyot is one of the most common and cheapest dish made by local folk. Cooking this dish is very simple and easy. To prepare this, locals use a banga (clay pot) and dalikan (clay stove) for cooking. First step is to put the sliced garlic and onion in boiling water in medium heat, then add vinegar to reduce the gluey and slimy texture of the jute leaves and to balance the flavor of salty and sour. Lastly, pepper is added as well as bagoong or anchovies’ extract, and then one waits for a few minutes before putting the saluyot or nalta jute leaves. A grilled tilapia fish would be a perfect match for the sinagsagan a saluyot. Jute leaves are very nutritious, rich in calcium, iron, protein, vitamin A, C and E, thiamin, riboflavin, niacin, folate, and dietary fibers.

Sinagsagan ya agayep

Agayep or string bean is a low-calorie food that is also a good source of vitamin C, dietary fiber, folate, vitamin K and silicon.

Making sinagsagan ya agayep begins with sautéing the sliced garlic, onion and ginger. When they turn golden brown, a cup of water is added with bagoong, and then the whole thing is simmered for a few minutes. Lastly, the fresh agayep or string beans are added. Agayep shoots may also be used in combination.

Inatsaran sili

One of the most favorite appetizers in Bayambang is the inatsaran sili. The process of making inatsaran sili starts by boiling a half cup of water with vinegar. Sliced garlic and onions are next added on the mixture, then salt and sugar according to the desired taste. The mixture is set aside  until it cools down before the fresh or tariwan sili is added in. Pepper is added last for its aroma and to enhance taste.

Sili or chilli pepper is believed to help alleviate migraines, speed up metabolism, and even help to fight cancer cells.

These simple cooking traditions are part of the custom of Bayambangueños in a given neighborhood wherein food or food ingredients are freely shared or exchanged, whether or not there is a special ocassion and whether or not the recipient is a close relative. People can ask freely for some fruit or vegetable in their neighbor's yard and often also share what they have in return on another ocassion.

The practice enables the locals to live a plain and simple life. It also signifies the people's kindness and generosity toward one another despite being themselves poor, as well as their resourcefulness in times of want, with truly healthy, organic food practically free for the taking.

This practice lives on in the neighborhoods of most rural barangays.

Key Informant/s: Ramilo A. Junio, Tamaro;Monica Bantigue, Tanolong; Raquel Manalo, Tambac; Flora Junio,Baluyot, Bautista; Anastacia Espiritu, Telbang; and Manny Salinas, Bacnono

NAME OF PROFILER/MAPPER: Bryan F. Junio; Jamancy Espiritu; Cinderela Ildefonso; Laarni Manalo; Rochelle Reyno; and Geraldine Abalos

ADVISER: Mr. Christopher Q. Gozum

SCHOOL: Bayambang National High School, Senior High School