5 days Ago By Ambo Delilan
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rapplerAds.displayAd( "mobile-middle-1" );NEGROS OCCIDENTAL, Philippines – Holy Week in the Philippines is held as a sacred tradition which also means a cultural recalibration that reaches into the kitchen. As Roman Catholic families across the country observe some form of fasting and abstinence, especially on Good Friday, familiar favorites like pork adobo and beef caldereta are quietly set aside.
In their place come simpler, humbler meals, seen as food shaped by faith and discipline.But the Filipino Catholic “fasting” doesn’t mean flavorless. It’s a time when Filipino kitchens, especially in deeply devout provinces like Negros Occidental, turn to creative and soulful alternatives.
Think earthy, ocean-inspired, or plant-based fare — dishes that satisfy the spirit while respecting the practice of penance.Negros Occidental, known for its vast sugarcane fields, boasts a rich culinary tradition that goes beyond the expected. These dishes reflect the creativity and cultural heritage of Negrense cuisine, combining local ingredients in ways that honor both the region’s agricultural roots and the spirit of reflection.
From heirloom seafood recipes to exotic pork-less or beef-less delicacies, Negros Occidental serves up unforgettable dishes that are “swak,” or perfectly suited, for Lent-friendly meals without sacrificing taste.Here are three of them:Grilled sili-siliIn Bago City, Negros Occidental, grilled sili-sili (eel) is a popular dish loved by tourists, especially every Saturday during the market day at Bantayan Park.But this Holy Week, grilled sili-sili is also sought after as a substitute for pork and beef.
FAVORITE. Grilled sili-sili (eel) is being prepared in Bago City, Negros Occidental. Photo from Bago City Information OfficeBago Mayor Nicholas Yulo said the dish has a distinctive taste that keeps people coming back for more.
The sili-sili thrive abundantly in Bago’s irrigation canals and rivers.window.rapplerAds.
displayAd( "middle-2" );window.rapplerAds.displayAd( "mobile-middle-2" );Foreigners, especially the Chinese tourists, and other visitors have developed a craving for this delicacy, which Bago proudly claims as its own.
Sili-sili is a nutritious food source — rich in protein, omega-3 fatty acids (EPA and DHA), and vitamins A, D, E, B12, B1, B2, and pantothenic acid.It also contains collagen, which is good for skin health.Bago’s grilled sili-sili has already been included in the Ark of Taste, an international catalogue of endangered heritage foods maintained by the global Slow Food movement.
Fried and adobong pakaFried and adobong paka (frog) from the mountain town of Don Salvador Benedicto (DSB) are also dishes worth trying this Holy Week. These dishes are part of DSB’s food tourism promotion in the town dubbed as the “Summer Capital” of Negros Island. NOT A CHICKEN.
A fried paka (frog) is sertved with rice in Don Salvador Benedicto town, Negros Occidental. Photo courtesy of Sigrid LoThe town’s mayor, Laurence Marxlen de la Cruz, said several restaurants in the town specialize in preparing fried and adobong paka — frog meat braised in vinegar and soy sauce with spices — which many travelers have almost always wanted to try.Mountain frogs are also a good source of protein and minerals like phosphorus, selenium, and magnesium.
SwakeVisit Sagay, try their famous swake or swaki (sea urchin), and you’re in for a memorable experience even while observing the Lenten season. The component city is down in the northern part of Negros Occidental.window.
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displayAd( "mobile-middle-3" );This thorny sea creature may look unappealing on the outside, but inside its round, spiny shell are the edible gonads — milky and sweet.To eat it, just crack it open, pour in some vinegar or squeeze calamansi (lime) on the gonads — and wow, “it tastes like heaven.”TASTY.
Swake (sea urchins) are a delicacy in Sagay City, Negros Occidental. Photo from Sagay City Tourism and Information OfficeHelen Cutillar, Sagay tourism and information officer, said the city has seen a substantial increase in demand for this delicacy because of its distinctive taste.Swake, which is also listed in the Ark of Taste, is mostly found in reef flats and seagrass areas in Barangay Molocaboc and the surrounding reefs of Sagay City.
It’s also rich in protein, vitamins, and minerals.Negros Occidental is not all sugar. The province is also home to flavorful exotic dishes that make perfect substitutes for pork and beef during this sacred time of fasting and reflection.
– Rappler.com.
