Slow Food, a non-profit organization aimed at preserving food cultures and traditions, has released its 2016 Ark of Taste catalogue of endangered food items.
“The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, invite everyone to take action to help protect them,” according to the site. “In some cases this might be by buying and consuming them, in some by telling their story and supporting their producers, and in others, such as the case of endangered wild species, this might mean eating less or none of them in order to preserve them and favor their reproduction.”
At Salone del Gusto, a food convention and exhibition recently held in Turin, Italy, the endangered food items were displayed for guests to see and appreciate.
The Philippines submitted 24 heirloom products to be part of the list, ranging from barako coffee and rice wine to siling labuyo and Cordillera native black pig. Here are five local products that need our support — and where you can purchase them.
1. Kamias
Also called the bilimbi fruit, kamias has an acidity often relied on for soups like sinigang. It is also mixed in salads for a pop of sour flavor and at times, eaten raw or dipped in salt.
TRY THIS: Guisadong hipon sa kamias at Abe, PHP395. (G/F Serendra Plaza, BGC, Taguig; +63 2 8560526).
PHOTO: sallylyngestrella.blogspot.com
2. Tawilis
Found exclusively in the Philippines, this freshwater sardine comes in a variety of preparations — simply fried, salted and dried, or smoked. It is typically found in Taal Lake and most restaurants in Tagaytay have it on their menu.
TRY THIS: Fried crispy tawilis at Kalye Juan, PHP175 (G/F CKB Building, Tomas Morato cor Scout Rallos St, Quezon City; +63 2 3762508).
PHOTO: panlasangpinoy.com
3. Criollo Cacao
It’s a breed of chocolate that’s often made into cocoa powder, cocoa nibs or tablea, which we turn into a hot chocolate drink. It’s also used to make a breakfast favorite, the champorado.
TRY THIS: Chocolate eh at Café Adriatico, PHP75 (1790 M Adriatico St, Malate, Manila; +63 2 7388220).
PHOTO: cirad.fr
4. Batwan
Abundant in the Visayas and Bicol, batwan is a fruit that bears a distinctive sour flavor, making it ideal for soups and stews. It’s a common ingredient in Ilonggo cuisine, visible in traditional dishes like KBL or Kadyos, Baboy at Langka.
TRY THIS: Kansi soup at JT’s Manukan Grille, PHP125. (4 Granada corner Valencia Streets, San Juan, Metro Manila; +63 2 7219025).
PHOTO: gopixpic.com
5. Chong-Ak Rice
What our country has got a lot of is rice and among the varieties that’s slowly vanishing is the Chong-ak rice from the Cordilleras, also known as the Kalinga Unoy rice. It’s rust red in color and plump in body. It has a lovely nutty flavor.
TRY THIS: Harvester’s Igorot Black Rice (Kalinga Unoy), PHP123 for 500g at Marketplace by Rustan’s (1/F Power Plant Mall, Lopez Drive, Rockwell, Makati)
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