Traditional Food Preparation Practices for Roots and Tubers Among Indigenous Peoples in Northern Philippines
DOI:
https://doi.org/10.70884/mjsir.v86i1.613Keywords:
alternate staple food, food preservation, delicacies, consumptionAbstract
The indigenous peoples of Northern Philippines usually consume roots and tubers as boiled or steamed, roasted, and fried. However, there are various kinds of food preparation that are specific to each kind of root or tuber, and unique to each IP group. This paper aimed to document and update baseline information on the traditional food preparation and processing knowledge and practices on roots and tubers among indigenous peoples in Northern Philippines. Secondary data gathering, market observation, key informant interviews, focus group discussions, and field visits were simultaneously done in selected municipalities/communities. Roots and tubers, are described as functional foods, may improve the livelihoods, diets, and nutrition of indigenous peoples and rural households. However, as innovations were introduced and adopted, indigenous peoples are no longer isolated and have become part of a bigger market-oriented community. There is no shortage of dishes that could be prepared, and these only show the versatility of roots and tubers as functional foods.
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