The Best Food of Northern Mindanao (Bukidnon, CDO)

The journey begins in Cagayan de Oro's bustling market, known for its local produce and unique dishes. A highlight is the 'Remember Me' soup, or Soup No. 5, a comforting and supposedly aphrodisiac bull penis and testicle soup, celebrated locally for its rich, beefy flavor. The market also offers various traditional dishes like puto maya with sikwate and a distinct local humba.

Jopherson's, a highly recommended carinderia in CDO, showcases owner Jopherson's honest approach to food. Key dishes include sinuglaw, lauya, and their unique sisig, described as having a flavor profile close to dinuguan with ginger and vinegar. The episode also features kinilaw and pinakupsan, emphasizing fresh, local ingredients and distinct regional preparations.

Doy, a passionate chef, prepares fish using the su-tu-kil method (Sugba-grilled, Tuwa-soup, Kilaw-ceviche) with fresh, spear-caught fish. He demonstrates the meticulous process of preparing tinola, kinilaw, and grilled fish, emphasizing the cleanliness of the broth and the unique use of tabon-tabon and aged tuba for the kinilaw, creating a distinctly fresh and flavorful experience.

The narrative shifts to Bukidnon, highlighting its breathtaking natural beauty and the deep cultural roots of its indigenous Lumad people. Bukidnon is portrayed as a diverse region with a strong sense of local pride, exemplified by its commitment to preserving traditional customs, food, and practices. The segment underscores the region's unique identity, a stark contrast to common perceptions of the Philippines.

The video delves into the ancient art of traditional tattooing among the Lumad tribes, particularly the Tigwahanon and Matigsalug. Tattoo researcher Piper Abas explains the cultural significance of tattoos as markers of identity, lineage, and history. The process involves sacred rituals, natural inks from Salumayag plants, and traditional tools like Gopos, highlighting the deep spiritual and historical connection of these practices to ancestral knowledge and indigenous identity.

Kumaykay River Farm, owned by chef JJ, is introduced as an innovative blend of restaurant, glamping site, and farm, embodying Bukidnon's connection to nature. Chef JJ, known for his bespoke tasting menus, prepares a local version of the Reuben sandwich, the 'Reubin Padilla,' using smoked beef and homemade ingredients. He discusses Bukidnon's strong agricultural heritage and the American influence on local cuisine, emphasizing the farm-to-table philosophy and the community's desire for sustainable development.

Kurt Paolo T. Cañete, a local tour guide and brand ambassador for Proud Lumad, shares their mission to preserve the heritage of Bukidnon's seven indigenous tribes. The Kaamulan Festival, a non-religious celebration of indigenous culture, is highlighted as a unique event that showcases the authenticity of Bukidnon. This segment underlines the joint efforts of local advocates and the government in protecting and promoting indigenous traditions, from art to music.

Jovene, a proud Lumad, dedicates himself to preserving traditional music through the Kuglung, an indigenous two-stringed instrument. He customizes his Kuglung with modern elements while honoring its roots. Jovene's dream is to teach the youth to play the Kuglung, ensuring the continuation of Tigwahanon cultural identity and demonstrating that culture is for all ages, not just the elderly.

The Monastery of Transfiguration in Malaybalay, designed by National Artist Leandro V. Locsin, offers a unique blend of spirituality and culture. Dom Martin, a former fashion designer, now designs liturgical garments using fabrics woven by indigenous tribes, integrating religious practices with local traditions. The monastery also sustains itself by producing and selling its own Monk's Blend coffee, symbolizing a harmonious fusion of faith, art, and sustainable enterprise.

The video explores coffee farming in Bukidnon, highlighting Eljean and Marvin Dagohoy, third-generation coffee farmers and certified Q Graders. They discuss how partnerships with buyers like Curve, Coop, and Kalsada have enhanced quality, increased prices, and empowered local farmers. This initiative promotes good agricultural practices and advanced processing techniques, transforming coffee from a commodity into a high-value product that supports and uplifts the community.

The crew experiences a deep cultural immersion with the Higaonon tribe in Sitio Mintapod. They participate in a Mamaon ritual, a traditional ceremony involving prayers and chicken sacrifice to honor ancestors and seek protection for visitors. The ritual signifies a formal permission to enter the sacred community and a cleansing process for outsiders, strengthening communal bonds and fostering mutual respect.

Weaving is a central livelihood for the women of Sitio Mintapod. Each hinabol cloth tells a story through its colors and symbols, worn during special occasions and used as offerings. Master weavers like Vilma Tomana and Luisa Bandahan preserve this tradition, training new weavers and transforming weaving into a source of income that supports their families and children's education, even creating products from weaving rejects.

The community teaches the crew how to make Langkuga, their traditional rice wine. The process involves fermented rice and pressed sugarcane, with specific traditional methods like using a natural strainer that must not be washed with soap. The Langkuga can be consumed within two to three days, offering a taste of their unique ceremonial beverage that balances sweetness and fermentation.

The video concludes by reflecting on the profound experiences in Northern Mindanao—sacred traditions, delicious food, newfound friendships, and immense happiness. The journey highlights the importance of sharing and adapting, fostering a deeper appreciation for the region's rich cultural tapestry and the communities striving to preserve it.