The municipality of Santa Barbara, Iloilo embarks on a culinary journey focusing on heritage, traditional and sustainable food.
Promoting and utilizing local produce and recipes, the LGU led by the Municipal Tourism Officer Irene Magallon with the support of the Baranggay Nutrition Scholars and department heads held a cook off of local Ilonggo dishes and typical "sud-an" with ingredients sourced out from the local market.
Tasked of preparing one dry and one "sabaw", groups prepared assortment of typical "sud-an" favorites and various methods of cooking which includes pinamalhan, tinola, sinugba, sinabawan, ginat-an, relyeno, ensalada, tino-um among others.
On a special note, if the dish involves a souring ingredient, it required the use "catmon", a local citrus fruit which was the old name of the town.
Fresh ingredients were sourced out from the town market which is just a few steps away from the venue.
The event was held at the old train station adjacent to the public market. The heritage structure is said to undergo a facelift to restore its former glory and it would be perfect place to jumpstart the town's promotion and embracing the slow food movement with an adaptive reuse of the old train station.
Here are some of the delicious “sud-an” prepared during the event.
 |
| Ginat-an nga Tambo kag Pasayan |
 |
| Pinamarhan nga Salmonete |
 |
| Tinola nga Tahong |
 |
| Chicken and Pork Adobo |
 |
| Tinola nga Bangrus |
 |
| Sinabawan nga Isda |
 |
| Ginat-an nga Bagongon nga may Gabi |
 |
| Ginat-an nga Kalabasa, Hantak kag iban pa |
 |
| Pasayan sa Ahos |
 |
| Sinugba nga Bukaw-bukaw |
 |
| Hinanggop |
 |
| Laswa |
 |
| Relyeno nga Bangrus |
📷 Photos by Rosie Moscardon of the Santa Barbara Tourism Office
