One of Iloilo City's most popular home grown restaurants turns 11 this year and they are celebrating it with a big gastronomic bang! Afrique's Pizza and Pasta has been satisfying the palate of the Ilonggos for more than a decade and as it turns a year older, it's a milestone is worth celebrating. With a Pizza and Pasta Buffet on July 4, 2013, Ilonggos will surely delight themselves with these specialties that built Afrique's over the years - great tasting pizza and delectable pasta! Priced at PhP 295/pax, enjoy these treats with a free 1.5 of Coke for groups of three on the buffet day available at Afrique's Jaro, Smallville, Valeria and Robinson's Place Iloilo.
K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (