Foot and Fire

Alupe nga Mais or Boiled Wrapped Corn 5 kilos corn Buko Meat of 5 young coconuts 2 cups brown sugar Remove the corn husks and hairs. Discard hair and save the husks. Use knife to separate kernels from the cob. Blender the corn into grits. In a bowl, put corn, coco meat and sugar. Mix well. On a board, lay a pliable husk horizontally and put another husk vertically positioned on top of the first one. Add mixture leaving the left edge of vertical part then fold that part to serve as base of the mixture. Roll the horizontal part following the natural curve of the husk. Add another husk to secure ends, if needed. Repeat until all done. Let the parcels stand in a casserole. Add water or cocowater for about half of the casserole. Let boil for 30 minutes in a high fire then another 15 minutes in medium fire. The water will be reduced to almost none. Serve with coffee or tea. 

Bukayo is the popular food fare in Sipaway Island  since the island is littered with numbered coconut trees. In the photo is a hot and just-cooked bukayo.  When each piece cools down, it hardens. *** Chay Nene's Bucayo is prepared straight from her kitchen. *** Salbaro is a local bread cooked with coconut milk and flour. Also called "pan de bisaya." *** Little bandi, peanut in solidified sugar syrup. Peanut Lumpia, peanut mixture wrapped in lumpia wrapper. *** Baked peanuts (above). Less oil salted skinless peanut (below).