A COMPILATION of heirloom recipes of the Cordillera region has been crafted to ensure good food will be passed on to the next generation.

“The Heirloom Recipes of the Cordillera” a collection of 100 traditional recipes compiled by the Philippine Task Force for Indigenous Peoples Rights (TFIP) and the Partners for Indigenous Knowledge Philippines (PIKP) was launched in the city Tuesday afternoon.

Recipes passed on from generation to generation has been set into writing to inspire the next generation of cooks to prepare dishes with love.

Judy Fangloy of the PIKP said the ingredients in the book are diverse.

“They come from a land and the waters of the indigenous waters of the Cordillera. They include grain, roots, stems, shoots and fruits of plants, fish, crabs and snails from the waters, domestic animals and those in the wild in forests and insects. They are fresh packaging free and simply delicious,” Fangloy said.

The book does not merely give recipes but also the unique stories behind how these delicacies are cooked.

One example is an heirloom recipe from Ifugao, the “binakle” described to be rice and camote cakes wrapped in banana leaves which is said to be prepared at night, after the evening meal and is a family activity.

The binakle is then eaten for breakfast the next day with a cup of coffee with leftovers taken to the rice fields to snack on later on the day.

The book was also launched in Sagada, Mountain Province last week.