The “How to use local ingredients during times of crisis” event is a series of online cooking demonstrations of local recipes cooked during wartime.
Like during the war (today’s war is the COVID pandemic), the aim of this series of online appointments is to highlight and promote what can be cooked in time of crisis, especially when people need and want to rely on good, clean and fair local fresh foods rather than imported ingredients.
As of November 5, six recipes will be presented and cooked using ingredients that can be found locally in Negros. In particular, the program includes:
- November 5, Crisis Abodo: during hard times Gabi plant shoots were picked and cooked into a meal.
- November 12, Alupi: a sweet dish made with Cassava.
- November 19, Lupo with Monggo: Lupo is an abundant plant and perfect with Mung beans that give the dish a slightly sour taste.
- November 26, Sauteed young squash tendrils cooked with a shrimp paste called Guinamos.
- December 3, Abalong: a variety of Gabi plant cooked with coconut milk.
- December 10, Puso sang saging with Gata – the heart of the banana plant cooked in coconut milk.
Free digital event, to follow the live broadcast on Facebook, click here. Event organized by the Slow Food Community Promoting and preserving good clean and fair foods of Negros.
Event languages: EN