I HAD the chance to visit Manay town in our province, Davao Oriental last May.
Last time I was here was in 2019 for a tourism-related event of the municipality and I’m glad I was able to visit the place again for the same reason - all about tourism. But this time, it is more special as I get to witness locals cook and prepare a traditional dish called Ugbos.
I wasn’t familiar with the dish which makes it more interesting and exciting. I honestly wasn’t expecting that much from the dish but I guess this town has its own way of surprising their visitors like me every time they visit this developing municipality. Showcasing its unique culinary and rich culture, the Municipality of Manay in Davao Oriental successfully launched its first-ever Ugbos Cooking Showdown on May 26, 2023 at the Municipal Gymnasium.
Ugbos, according to the Manay Tourism, Culture and Arts Unit, is a common dish of the Mandaya tribe that is made from Taro (Gabi) leaves and stems. It is served both on special occasions and ordinary days.
“Accordingly, this became a common dish due to the abundance of Taro in the then hinterlands of Manay. The people of Manay prepare this dish as a viand or as a drunkenness reliever,” the unit office said in a statement.
A total of 10 Manay locals took the challenge to compete in the Ugbos Cooking Showdown who unleashed their creativity and innovative minds when it comes to cooking. All the participants came up with an impressive take on their traditional dish.
The cooks who joined are diverse. There are young contenders, and participants as old as 66 years old. One can really say that this dish has been there from generations to generations in their community.
The event was in celebration of the National Heritage Month this year. It was centered on the theme - Heritage: Change and Continuity.
“The cooking showdown consists of two rounds - the traditional round which depicts the ‘continuity’ while the level up round depicts ‘change’,” the office added.
In the traditional round, the 10 identified cooks from the different barangays of Manay prepared the dish in a traditional way without using any proteins and other food additives except for salt while on the second round, they were allowed to be more creative and innovative for as long as it remains as an Ugbos dish.
This activity is spearheaded by the Local Government Unit of Manay headed by Mayor Jon Marco Dayanghirang.
This event deserves a spotlight as it is something new for an LGU-led activity, but above all it serves its purpose of promoting the dish to both locals and tourists. I really think Ugbos is something the town can offer to tourists, especially the innovative and creative takes from its traditional dish. Ugbos can be a potential addition to the numerous things visitors can experience in Manay. Truly, wow Manay!
Anyway, all of the 10 contenders really did well in presenting their Ugbos in both traditional and creative ways. But these three really stood out. The following are the winners and their round 2 dishes and ingredients:
1ST PRIZE
GHIVSON MAYNAGCOT
Dish Name: DEHYDRATED TARO CURRY
Ingredients:
Dried Gabi, Gata sa lubi, Curry powder, Malasugue Tuna