Kakanin for our Katipuneros

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Kakanin

On the 4th week of our National Heroes' Day Cookfest, I chose Kakanin because our Katipuneros are said to love them. Even Gen. Gregorio del Pilar is known to like kakanin too. I chose to prepare Kombo nga saging or Banana Fritters and Alupe nga Mais or Boiled Wrapped Corn.

The easiest way to enjoy our local crops like kamoteng kahoy, kamote, saba banana, corn and others is to serve them boiled but I believe our ancestors could have thought of other ways to enjoy the staples. Boiled crops are the healthiest and the easiest way to feed a group of men but some days, there could be some variations in the cooking.

The Katipuneros are said to be fond of kakanin which is most likely I guess because kakanins are stomach fillers and the easiest to prepare while on the go. So I ventured to cook some kakanin the way closest to the simple method of boiling.

I don't know why we call it kombo. I'm guessing in saying that it could be "combo" or the shortcut of combination but then when we Ilonggos say kombo, it is made of banana alone and no other crops along with it. Well, I am happy to introduce you to kombo in this side of our archipelago.

Alupi is what we call the sweetened ground cassava or kamoteng kahoy wrapped in banana leaves then boiled. Now, I call this Alupi nga Mais to distinguish it from the original alupe. Well, the Mexicans have their tamales which is actually a meal wrapped in corn husk or banana leaves. Our other banana-leaves-wrapped food have their names like the puso, but-ong, tinuom, etc. Alupe is only a kakanin, served as merienda or dessert. 

Please see separate posts for the recipe of both kakanin. ENJOY.

#nationalheroesdaycookfest2020
#NationalHeroesDay

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