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News from Mama Sita

Mama Sita’s Singkamas- Papaya Ensalada and other specialties at Kain Na

21 October 2019|

The Department of Tourism continues to put the spotlight on heritage dishes and farm-fresh products with Kain Na!, a food and travel festival that aims to promote the Philippines as a center of food and gastronomy. From its successful initial run last year, the premise behind this year’s Kain Na! is to create awareness and interest in farm and culinary tourism by showcasing the diversity of Filipino culinary heritage.

For it’s second run this 2019, the event featured agricultural offerings from central Visayas and MIMAROPA last October 4-6 at the Alabang Town Center in Alabang-Zapote Road, Ayala-Alabang, Muntinlupa City.

Mama Sita’s booth at DOT’s Kain Na!, South Edition, Alabang Town Center. The food and travel festival featured tourism organizations and local dishes from Central Visayas and MIMAROPA

Culinary highlights from MIMAROPA included adobong manok sa gata (chicken adobo in coconut milk), ulang-ulang (sour soup with shrimp and young coconut strips), kari-karing marinduque (pork innards stewed in pork blood), mambu rice, grilled tuna and ensaladang talong (eggplant salad).

Central Visayan fare included Cebuano chorizo burger, saksak sinagol (a mix of Aloguinsan town’s local wafer, Kabkab and Carcar city’s chicharon), spiced Guadalupe mango catsup salsa, beef brisket, Argao tablea mole, poblano tortilla, mango tapioca, and cacao ball bits.

Indulging guests with samples of popular Filipino fare such as chicken adobo and sisig. Included in this lineup is a salad made with shredded jicama (singkamas) and papaya that allowed visitors to choose a dressing from Mama Sita’s line of all-natural vinegars.

Mama Sita’s All-Natural Vinegars l-r: Pinoy Ensalada Cane and Distilled Cane Vinegar, Sinamak (Spiced Vinegar), and Suka’t Sili Sweet Chili Vinegar

As part of its support for local farming communities, Mama Sita’s all-natural vinegars are fermented using natural ingredients and methods. These include coconut nectar for their Coconut Nectar Vinegar, sugar cane syrup for Cane Vinegar (Sukang Iloko) and Distilled Cane Vinegar, coconut sap for Spiced Tuba Vinegar (Anghang Sarap), and finely-pressed cashew fruits for their Cashew Vinegar. 

More regional foodie discoveries await everyone at DOT’s Kain Na! Food and Travel Festival. Be sure to watch out for Kain Na! down south at Cagayan de Oro this November 22-24 and Iloilo on December 6-8.