BAGUIO CITY—World Food Expo (WOFEX) partners with the Department of Agriculture in the 1st ever “Paella ala Cordillera” dish preparation as part of the Farmers and Fisherfolks’ Month Culminating activities at the Melvin Jones, Burnham Park, Baguio City on May 30, 2024.
Paella (Paelya) traces its culture and tradition back to the Valencian Community in Spain. This traditional meal is prepared primarily by rice ingredients and served as a main course. The Spanish people profoundly value family relations; thus, food plays a vital role in the bonding of families.
As a colony of the Spanish Regime for 333 years, Filipinos adapted the Spanish paella dish and rebranded it into Arroz a la Valenciana, Bringhe, and Paella Negra. The Philippine variations vary mostly in the use of ingredients as it usually utilizes native and widely available community agriculture produce.
Today, the Cordillera Administrative Region introduces a new innovation of the family dish, paella, with the use of its heirloom rice varieties with the assistance of various renowned chefs in the Philippines.
Over 800 residents and partners participated in the culminating activity with the theme: “Capturing Heritage, Preserving Values.”
RAFC Chairperson for Kalinga, Mr. Michael Lumas-I, emphasizes three sought importance of this event to farmers: 1. The value of learning new technologies/ methods to address the oversupply or dumping of agricultural produce; 2. The value of farmers in planning activities with the Department of Agriculture; and, 3. The value of gathering people to share a meal as a family.
Relatively, Ms. Kathleen Ello from Pinsao Proper proportioned the paella a la Cordillera dish to contain more of the meaty flavors which matched the soft texture of the chong-ak rice. “Mararamanan jay meat nga naikabil nga naibagay ijay nalukneng nga bagas ti Kalinga”.
Furthermore, Mr. Robert of Tuba in Benguet compared the Paella a la Cordillera to the Kabsa of Saudi Arabia, which uses rice and various meat as a hearty meal.
Finally, eight out of ten interviewed residents and partners hoped that the Department of Agriculture, together with its partners, would make the culinary event a yearly activity during the farmers and fisherfolks month to feature Cordilleran innovative cooking using traditional ingredients. By Danica Tomin
