Oroquieta City, Misamis Occidental
In my hometown, Benignit or Guinataan is a
popular dish that is served during Good Friday. My mother cooks it very early
in the morning on Good Friday and we eat it throughout the day with no other
accompanying food like bread or rice and viand as our way of fasting. It has
been a belief I have grown up with.
Benignit is a stewed rootcrops composed of kamote, gabi, ube, ripe saba banana, landang or sago balls and rice grains cooked in coconut milk sweetened by brown sugar.
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| Ripe saba bananas |
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| Sidewalk vendors selling different kinds of rootcrops |
Cooking Benignit requires much work and
effort. The preparation is so laborious and painstaking. My mother would spend more
than an hour of cooking this dish. With all her devotion and attention, our
Benignit at home is incomparable. The yummiest I must say.
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| Prepping ingredients for the Benignit: Banana saba, kamote, gabi, ube, landang (in plastic), green and purple sago |
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