SAN FERNANDO CITY, La Union (PIA) — The municipal government of Pugo in La Union is promoting the revival of indigenous cooking practices such as using bamboo stalks in cooking rice and other local cuisine by holding the 5th Tinungbo Festival last December 22.
The festival takes its name from the word “tinungbo,” an indigenous way of cooking rice, fish, and other local delicacies using light young bamboo internodes, locally called “tubong,” which are then grilled over charcoal or low fire.
Participants of the cook fest, which came from 13 barangays and two schools, were given two hours to simultaneously cook their chosen local dishes and delicacies using bamboo as a cooking pot.
Each group used the “kulili” or the traditional method of starting a fire by scratching bamboo to create friction.
The method adds uniqueness to the cooking process.
The public eagerly awaited the rice and viands to be cooked in bamboo stems, including traditional Ilocano dishes such as “dinengdeng” and “inabraw” and freshwater fish cooked in various ways.
The judges took part in preparing the food and in identifying the winners.
Teodoro Buma-a, Jr., information officer of the municipal government of Pugo, urges the public to support the preservation of culture and tradition in the town through the Tinungbo cookfest. (RMN Photo)
The dishes were judged according to their palatability or flavor, nutritive value, unique use of the main ingredient, affordability, food presentation, and absence of artificial seasoning or preservatives.
The representatives of Barangay Cuenca bagged the title of overall champion.
On the other hand, the Best in Tinungbo Kulili award was given to Barangay Ambangonan while the Best Table Presentation was awarded to Barangay San Luis.
For the Tinungbo Gulay category, the title was conferred to Barangay Palina while the Tinungbo Specialty title was received by Barangay Tavora East.
Meanwhile, Maoasoas National High School took home the Best Tinungbo Kinammelan Award.
In his message, Teodoro Buma-a, Jr., information officer of Pugo, stressed that “tinungbo” is a celebration of the life and memories of the Pugo people which showcases unity, camaraderie, and gratitude for the God-given treasures to the residents of the town.
“Cooking with bamboo present[s] challenges, but our constituents made it appear effortless wherein the mastery and dedication towards the continuing tradition of tinungbo stands out,” Buma-a said.
Moreover, he said that the residents especially the elders, thought of the bamboo as a requisite for cooking due to its abundance in the town.
It is also a celebration for local folks to take pride in their old practice of using bamboo in cooking their food, which can also be replicated throughout the province and in the country. (JCR/AMB/KJCR, PIA La Union)
For two hours, each team diligently prepares four tinungbo delicacies: tinungbo rice, tinungbo kinammelan, tinungbo gulay, and their own specialty dish using fresh ingredients. (RMN Photo)
