The Cordillera Food Fair, Mangan Taku 2022 Watwat Edition has been a showcase of indigenous food preparations by more than 20 exhibitors from the different provinces of the region.
Conducted last April 27-30, 2022, the Mangan Tako has been a yearly event with the exception of the last two years due to the pandemic under the regional office of the Department of Tourism.
Regional Director Jovita Ganongan cited the gastronomic gains of Mangan Taku in tourism that started in 2007.
Alex Coffee Haus and Coffee Roasting and Cafe based in Maligcong, Bontoc, Mountain Province represented the province with its own local concoctions. The main dish is the 3Mis Kwa renamed Beef Rendang which is cooked soft and tender with yellow ginger, coconut milk, and Maligcong sambal which is a chili paste the chef prepares.
Chef Ruben Fattarao added that before taking the main dish the appetizer of spicy black fungus or mushroom, laplapayag in the local vernacular, with inasin must be eaten first.
This was a gastronomic venture to promote Maligcong as a tourism destination aside from its rice terraces, Mount Kupapey and Mount Fato that tourists frequently visit.
Another provincial exhibitor was chef Harry Osboken, nicknamed Tomtom, representing Dalikan as café Tamtam based in Bila, Bauko.
He also served Arabica coffee in his booth with local delicacies. During the Mountain Province hour at 10 AM of April 30, he demonstrated the making of patupat from grains.
The efforts of the province through the Provincial Tourism Office was also acknowledged during the closing program for the continuing support for,and participation, in the event.
The four-day event gave also an opportunity for the other provinces to showcase their respective local cuisines and delicacies with Watwat or meat as main attraction.
Originally, it was termed Cañao edition but was changed to Watwat in a meeting of tourism officers in consideration of its social acceptability in all the provinces.**Roger Sacyaten
