Indigenous Cooking Methods and Practices in Central Panay

ABSTRACT

Due to lack or no specific documented evidence of traditional cooking method and practices of Central Panay in the indigenous community of Tapaz, Capiz, their cuisine is handed down through an oral tradition, recipes and food wisdom from expert tribal leaders to the younger generations through demonstrations and verbal instructions. Indigenous foods, are ethnically peculiar food choices, the methods which these foods are prepared and served are unique, it can survive the challenges of development by empowering the local tastes and documentation. The study in documenting Traditional Cooking and Practices in Central was conducted in Brgy. Sinonod, Tapaz Capiz, the said barangay is the last frontier of indigenous community which had not been reach by industrialization and modernization. It was possible through the tribal leaders representing the following barangay; Brgy. Mato-bato, Brgy. Sinonod, Brgy. Tcayan, Brgy. Maliao and Brgy. Rizal Norte. This research paper utilized a semi-structured interview compared with existing literature. Information were collected through direct observation and semi-structured interview. Due to limited immersion time, important information was gathered from the key cultural informants. An actual interview and focus group discussion had been used to collect information and data analysis. The guide questions was formed as the basis of the inquiries was centered on the following: identification of ingredient, their distribution, seasonal availability and cultural usage. In documenting the interview, the interviewee has the right to decline the interview process. The time spent specifically those belonging to the older generations ad acquired knowledge in indigenous cooking methods. And the respondents had given a chance to review the finding of the study for consistency and validity in the recently concluded IP Week Celebrations 2017. Thematic Analysis had been used in analyzing the data collected. Information gathered had been categorized according to emerging themes in occasion, rituals, preparation and presentation. The Indigenous cooking will become richer and it can provide livelihood and financial opportunity to the community. The Indigenous Cooking Methods of Central Panay revolves on Binakol and Tinum-anan, it depicts a simple way of preparing, cooking and presenting their food that would compliments their daily life activities and cultural identity. And in pursuant to chapter VI of republic Act 8371 with regards to the Protection of Indigenous Culture, Traditions and Institutions, thus this research on Indigenous cooking of Central Panay, Tapaz, Capiz had been conducted.