Camalig is a culturally rich town in Albay, home to a dish that embodies the soul of Bicolano cuisine—Pinangat.
Wrapped in fragrant taro leaves and simmered in rich coconut milk, this dish has become a symbol of pride. This renowned delicacy attracts both locals and visitors, enticing them with its unique taste, rich flavors with deep cultural significance.
More than just a dish, Pinangat is a cherished legacy—a tradition carefully passed down through generations which embodies craftsmanship. The unwavering passion of Bicolanos for their culinary heritage, preserving a rich dish that continues to captivate, is truly inspiring.
Though time has passed, Filipinos’ deep appreciation and love for their cultural heritage and cherished traditions remains strong and steadfast.
The Historical Origin of the dish
The article, “Uphold Pinangat: The Esteemed Gourmet Cuisine of Bicol,” recounts Pinangat’s discovery and its rise to popularity and admiration.
The dish originated in Camalig, Bicol, with various versions across the Philippines, including laing in Manila, which is popular.
Pinangat is traditionally made by stuffing ingredients and boiling them in thin coconut milk; it’s simmered until taro leaves soften. Various toppings can be added, or it’s served over rice. It can be eaten hot or cold, though restaurants typically serve it hot.
Taro leaves, called “gabi” or “natong” locally, serve as the main ingredient, often stuffed with ginger or fish for flavor.
The taro plant, or “natong”, thrives in Southeast Asia and is especially abundant in the southern part of Luzon, Bicol.
Pinangat uses simple, easily found ingredients, yet it becomes a cherished dish, despite its simplicity, the cooking process is complex. It requires careful preparation to balance the flavors and textures, making it a staple in Filipino cuisine, especially in Bicol.
The Affordable Taste of Pinangat Flavor
If you want to try authentic Pinangat, Camalig is the best place to visit, offering various shops with flavorful options.
Let’s Pinangat, owned by Leticia Nator, is a popular shop where both locals and tourists enjoy authentic Pinangat dishes.
Dad’s Special Pinangat, known for its rich flavors, is conveniently located along the road, making it easily accessible for customers. Dad’s Special Pinangat offers classic and spicy variations, ensuring that customers can choose their preferred level of heat and flavor. Aside from the traditional Pinangat, Dad’s Special Pinangat also serves “Inulukan”, a variant made with shredded crab meat and coconut.
The Camalig Public Market, renowned for its fresh products, offers affordable Pinangat that captures the authentic flavor of the dish. Many vendors at public market sell freshly made Pinangat, providing an enjoyable experience for those eager to try local cuisine.
The prices for Pinangat typically range from PHP35 to PHP100 per piece, varying based on variant and ingredients. Some stores provide bulk orders and frozen packs of Pinangat, allowing customers to bring home its flavors for later enjoyment.
The Pinangat Festival: Honoring Culinary Dish
Every June, the “Pinangat Festival” is celebrated wherein Camalig transforms the town into a vibrant hub of culture and flavor. Similar to Guinobatan’s “Longganisa Festival,” Camalig celebrates its iconic dish, inspiring the creation of the “Pinangat Festival.”
A festival highlight is the grand boodle fight, with thousands of Pinangat servings shared by locals and visitors. Last year, the local government of Camalig prepared 3,000 servings of different varieties of Pinangat which excited everyone present.
Beyond the festivities, the event provides economic benefits to local sellers, as the government directly purchases Pinangat from them.
The festival honors tradition, showcasing Bicolanos’ deep love and respect for their rich cultural heritage and customs.