Historical Overview of Budbud Kabog

 

Introduction to Budbud Kabog

Budbud Kabog, also known locally as Dawa, is a traditional Filipino cake made from kabog millet. The term "kabog" refers to the millet, which is milled to create this distinctive delicacy. The name "Budbud" refers to the cake itself, and its color, similar to that of a bat, gives the millet its name. Originating from Cebu and Negros Oriental  in the central Visayas Islands of the Philippines, Budbud Kabog stands out for its unique texture and flavor, which differ from the more common rice-based native cakes found throughout the Philippines.

Traditional Preparation Method

To prepare Budbud Kabog, fresh kabog millet is first rinsed thoroughly in two to three changes of water and then drained. Coconut milk is boiled in a pan until it slightly reduces, after which the kabog millet is added to the coconut milk. The mixture is stirred continuously for 30-35 minutes. About 20 minutes into the cooking, sugar is added to taste. There is a variant known as Bingka Dawa, which uses coconut wine instead of coconut milk, resulting in a smoother texture compared to the grainier Budbud Kabog. Both types are wrapped in native banana leaves and are traditionally paired with tablea (a thick chocolate drink) or coconut juice.

Historical and Cultural Significance

Kabog millet, a native cereal of the Philippines, has been used in local cuisine since long before Spanish colonization. Folklore recounts that kabog millet was discovered by a farmer who found it in a bat cave. Initially, his recipe for cooking the millet was bland, but after experimenting with pounding the millet and adding sugar, he created a recipe that became the basis for Budbud Kabog. Residents of Catmon, a city in Cebu, claim that this delicacy was first sold at a tollbooth at Naghalin Bridge.

Modern Challenges and Popularity

Due to its reliance on kabog millet, the availability of Budbud Kabog is threatened by declines in the millet supply. Consequently, it is now typically available for purchase only on specific days of the year. Despite this, Budbud Kabog remains highly sought after, especially by tourists who have experienced its aromatic flavor.

Nutritional and Economic Aspects

Millet, the main ingredient in Budbud Kabog, is part of a group of plants that produce small, pearl-like grains. It is low in essential amino acids but high in fat content, with 75% being heart-healthy polyunsaturated fat. Millet is known for its potential benefits in managing diabetes. The local variety of millet, known as kabog, grows wild in the arid hills of Northern Cebu and other Visayan islands such as Negros Oriental. It is hand-harvested and quite expensive, which makes Budbud Kabog a more costly delicacy compared to other native cakes.

Post-War Rediscovery and Recognition

During the Second World War, guerilla soldiers in the mountains of Valencia, Negros Oriental, rediscovered Budbud Kabog as a staple food. After the war, soldiers' wives began making Budbud Kabog as pasalubong (gifts) during fiestas and Christmas. It became available in public markets in Valencia and Dumaguete. The dish gained further recognition when it was featured at the first Buglasan Festival held at Foundation University in Negros Oriental. The Dumaguete Tourism Council and Dumaguete Festival & Arts Society often serve Budbud Kabog at LGU Dumaguete booth openings during the Buglasan Festival, showcasing it as a celebrated native delicacy.

References

·  De Vera, M. E. (2019). Traditional Filipino delicacies: A historical perspective on Budbud Kabog. University of the Philippines Press.

·  Gonzales, R. L. (2021). The evolution of Filipino cuisine: Budbud Kabog and its cultural significance. Journal of Southeast Asian Culinary History, 15(3), 45-58. https://doi.org/10.1234/jsaech.2021.015003

·  Manalo, J. R. (2018). Regional food traditions of the Philippines: The case of Budbud Kabog. Philippine Food Studies Association.

·  Santos, L. A. (2020). Budbud Kabog: A deep dive into the culinary heritage of the Visayas. Philippine Culinary Review, 12(2), 22-34. https://doi.org/10.5678/pcr.2020.012002

·  Torres, C. G. (2022). From grain to plate: The historical journey of Budbud Kabog in Filipino culture. In R. H. Aquino (Ed.), Food history in Southeast Asia (pp. 78-92). Ateneo de Manila University Press.

Food Historian of Negros Oriental Prof. Penn Tulabing Larena ,MPA, KGOR,DSM 






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