Introduction
The ingredients in this book are diverse. They come from the land and the waters of the indigenous territories in the Cordillera. They include grains, roots, stems, shoots and fruits of plants; fish, crabs and snails from the waters; domestic animals and those that grow wild in the forests; and insects. They are fresh, natural, packaging-free, and simply delicious.
The great variety of the ingredients point to the people’s deep familiarity with their land and territory, their skill in foraging, hunting and gathering, and their physical strength and perseverance in working the land. From careful observation and experience, the people learned when is the best time to plant the seeds and when to harvest. They know when and how to catch the fish; gather the snails, crabs, frogs and tadpoles from the waters; and collect the edible mushrooms. Children get involved in gathering the next meal. After school they would go to the river or to the rice paddies and catch and gather ingredients for their mothers to cook. This way, the knowledge is passed on and kept for another generation.
It is observed, however, that many of these ingredients have become scarce. The dishes that were often served in the past have become rare delicacies to be relished on special occasions.
Food is a gift, for which to give thanks. It is gift to be shared with family, community, and the unseen spirits from whom these blessings come. Thus, the seasons and milestones in a person’s lifetime are marked with ritual feasts where animals are butchered and the meat is shared with all. Prayers are said to give thanks for the bounty of the land which continuously provides nourishment for the generations. The food nourishes, not only the body, but also the spirit, the community, the race.
Cordillera food traditions have valuable lessons for contemporary times, when people are getting more and more disconnected from the sources of their food, and food is getting farther away from nature and more and more processed:
- A food ethic that values natural food and makes sure that food is healthy and clean, fit for serving to the family and sharing with the community
- Mindfulness in gathering and preparing food resources so that nothing is wasted and others too have their share
- Creativity and resourcefulness in working with simple ingredients and cooking implements, and working within the limits of what is available.
The heirloom recipes in this book are products of the creativity and innovation of generations of women and men, who, working with simple ingredients and simple cooking implements, are able to produce delicious and healthy meals for their families, communities, and visitors, and not to forget, the unseen spirits who accompany the people in their daily lives.