Cadiz’s ‘Pinakbet’ Set to Battle at ‘Walang Gutom’ National Cookfest

Representing Negros Island Region (NIR), Cadiz City’s “pinakbet mais-aya” is set to battle at “Walang Gutom” Program Kusinero Cook-Off Challenge in Manila on July 17.

This Cadiz’s version of pinakbet, on July 2, was declared champion in the region-wide cooking tilt. Cadiz’s pinakbet has a twist with sweet corn kernels.

But what really made it more distinctly salty-funky is the city-made shrimp paste (ginamos).

Therefore, with so many entries in the region, Cadiz’s savory pinakbet earned the judges’ nod. And the champion cooks behind the winning dish were Teresita Villegas and her neice Connie Magbanua.

Dubbed as the “hacienda cooks,” Villegas, 64, is from Hacienda Fe Palid while Magbanua, 51 of Hacienda San Remigio – all in Barangay Luna, Cadiz.

Sanctioned by the Deparment of Social Welfare and Development (DSWD), the lead government for Walang Gutom Program, the soonest national cooking tilt is aimed at discovering innovative yet accessible, affordable and nutritious dishes for low-income Filipino households across the country.

Every new menu to be discovered in the contest has a noble mission to address poverty, hunger and malnutrition. Hence, according to Villegas and Magbanua, aside from being nutritious, their own version of pinakbet is budget-friendly, too.

Their kind simply includes sweet corn kernels and the naturally-made Cadiz’s ginamos, giving the classic vegetable dish a distinct local identity.

Cadiz’s pinakbet also reflects the principles of the government’s “Go, Grow, and Glow” nutrition campaign.

Thus, Villegas and Magbanua’s nutritious, affordable, and easy to prepare pinakbet stood out among the many competing entries in the region for its creativity and accessibility to ordinary Filipino families. Being champions, the aunt and niece tandem pocketed P15,000 cash prize.

Cadiz Mayor Salvador Escalante, Jr. said beyond the winning pinakbet are the passion and determination of two Cadizeñas in creating such an earthy dish meant for Filipino families regardless of status in life. “Let’s be candid. Pinakbet is for low-income families. A very budget-friendly dish. Ingredients can just be picked from the backyard – talong, kalabasa, okra, balatong, amargoso,” Escalante said. “Simple but all nutritious.” “More so with our city-made ginamos. That makes our pinakbet mais-aya truly the best in the Negros Island Region and hopefully in the entire country soon, ” he said.

Pinakbet belongs to the Ilocano cuisine, yet, Cadiz’s version is aiming to have its own indentity. “Well, who knows?” asked Escalante. “That’s why we are very, very proud of our champion hacienda cooks. They made Cadiz proud of the mag-tiya.”

Meanwhile, before they became regional cooking champions, Villegas and Magbanua had already spent decades of mastering different kinds of recipes- all seasoned with perseverance, sacrifice, and love for their families. And the truth is, their hands, now recognized for creating an award-winning dish, once harvested sugarcane under the scorching sun, sold vegetables in local markets, and prepared whatever food they could to earn enough for the next day’s meals.

Today, the same hands will carry them all the way to the national arena in Metro Manila on July 17.

Aside from their ingredients, Villegas and Magbanua will also bring with them the dignity as “Walang Gutom” warriors armed with recipe that will help “alleviate poverty nutritiously” via twin-track approach – affordability and nourishing.

“Win or lose in the national finals, both our proud cooks deserve genuine praise for giving pinakabet an evolving nutritious flavor that every Filipino deserves to savor,” Escalante said.* (Bilis Cadiz text & photos)