Kulinarya seeks to preserve Koronadal’s Cultural Heritage at the table

Kulinarya seeks to preserve Koronadal’s Cultural Heritage at the table

Koronadal strives to provide visitors with a sense of home and a bite of the city’s culture at the table.

Binalutang itik, Manok sa Ubad and Kansi Marbeleño are among the 13 menus served in the Kulinarya and Heritage Food Validation on August 28-29 at Villa Amor Hotel which seeks to add flavor to the Koronadal’s cultural palette.

With many modern dishes becoming famous nowadays, the Department of Tourism XII in partnership with the City Government of Koronadal advocates heritage or heirloom cuisine, from recipes that have been handed down from generation to generation which draws an appreciation for the rich tradition and also an expression of the city’s cultural identity.

“One of the purposes of the conduct of the food validation is to discover and create our very own cuisine that is uniquely Koronadal”, Assistant KICP Manager Richard Banzuelo said in an interview. Bansuelo stressed the need to establish foods that are native to Koronadal as a key element in luring tourists and attracting more visitors to the city to help boost tourism and its offerings.

Chefs from the different hotels, restaurants and farm-tourism attractions exchanged their expertise and knowledge on heritage food systems. Also, some members of the indigenous community showcased their ancestral knowledge and centuries of know-how by sharing how to prepare and cook their three (3) traditional cuisines to include Manok sa Kawayan, Manok na Binalot sa Dahon at Bangus na Binalot sa Dahon.

DOT accredited Chef Jose Ramlo from Antique helped the participants appreciate and embrace the key features of heritage food systems.

Now on its fourth trans, the activity hopes to conduct more validations on heritage food and food product toward identity including a corroboration on its heritage context in the days to come.

Photo Credits: Richard Banzuelo