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Bonifacio Global City · 4 September 2019

Heirloom Rice Champorado and Other Rare Local Finds Served at the 6th Philippine Harvest

Heirloom rice grain varieties used in Mama Sita’s Heirloom Rice Champorado

The diversity of local agriculture is celebrated once more with the latest Philippine Harvest at the Central Square, Bonifacio Global City last August 30 – September 1, 2019. Now on its 6th edition, the Department of Tourism (DOT) hopes to attract more tourists through artisanal products and organic produce from all over the country.

In support of local farmers and the larger agricultural industry, Mama Sita’s indulged guests with a taste of heirloom rice champorado along with other plant-sourced boutique products Labuyo Hot Pepper Sauce (made with organically-grown bird’s eye chilis) and All-Natural Vinegars (made from naturally-fermented fruits and crops).

Grain varieties used in Mama Sita’s Heirloom Rice Champorado clockwise from top-bottom, Kalinga Jekot, Balatinaw, Minaangan, and Ominio

Sourced from the northern part of Luzon, Minaangan (from Ifugao), Balatinaw, and Ominio (both from the Mt. Province) grains brings out a distinct texture to the breakfast and merienda favorite. Known for the traditions that come in producing them, these hued grains are harvested on ancestral lands, using time-honored techniques that are passed on from generation to generation.

Each kit contains a special variant of heirloom rice and pure cacao tableas that cook for about 40 minutes in a rice cooker, or in a pot over medium to low heat. Tip: Stir occasionally as it cooks to prevent champorado from sticking to the pot.

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First published 4 September 2019, from Bonifacio Global City.

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