There is more to Eastern Visayas cuisine than "moron" (Eastern Visayas' answer to Luzon's suman) or "binagol" (mashed, sweetened taro roots molded in coconut shells).
This is one of the main advocacies of the local government of Palo, Leyte as it aims to revive not only its cuisine, but also the slow, traditional ways of cooking.
At a time when fast food and instant mixes are threatening the old ways of preparing food, the Palo LGU, through its “An Kultura han Pagkaon ha Palo (The Culinary Heritage in Palo),” aims to delve into the rich gastronomic heritage of the town, while promoting the principles of slow food which are good, clean, and nutritious.
Independent food scholar, Ige Ramos, who will be featured in this activity, said “slow food” is the exact opposite of “fast food” which many people eat and rely on in this past-faced and quick-changing environment.
“Slow food is prepared using traditional methods and high-quality, usually local, ingredients. It uses healthy ingredients and provides genuine flavors,” Ramos said.
More than this, the culinary movement in Palo will be more on preserving culinary traditions, sustaining local cooking practices and revitalizing the authentic flavors of the town.
Although many people may not be familiar with the term, Ramos further explained, slow food speaks of contemporary social challenges and aspects of the town’s customs and cultures. By providing a channel for producers and farmers who supply the food that people eat, it aids in the preservation of the local culinary legacy.
Slow food also supports organic farming, food biodiversity, fair trading, and ethical and sustainable food production and consumption.
Palo has also established the Palo Gastronomy Society with members who are committed to cultivating the taste of the town’s rich gastronomic heritage.
The town’s local dishes such as suman, arasip, mola-bola, lechon, kinilaw and the vegetable cuisines such as “lawot-lawot” and “dagmay” are being preserved for how they are being traditionally prepared and made from ingredients which are locally grown.
(With report from PIA Eastern Visayas)
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