Cebuano cuisine, history conclude #Cebu448

Cebu Province’s month-long celebration of its 448th founding anniversary concluded with a night of savoring Cebuano cuisine and a historical play of Cebu from the pre-hispanic period to present Wednesday, August 30.

With this year’s theme “Hiniusang Paningkamot, Kalambuan Karon ug sa Umaabot,” Gov. Hilario P. Davide III emphasized the importance of unity among Cebuanos.

“Ang kalambuan sa atong probinsya nanukad sa paningkamot sa matag Sugbuanon ug kamo dinhi sa Kapitolyo dako kaayo og natampo niana,” Davide said.

Sugbuanong Ani: A Celebration of Local Cuisine

“Sugbuanong Ani is a product of our annual culinary festival which started in 2015. Seeing that this culinary contest garnered the public’s interest, I think our 3rd festival will be much bigger and will be participated by more local government units around Cebu,” Costas said in Cebuano.

A wide array of Cebuano dishes were presented by chefs from University of San Jose Recoletos (USJ-R), Cebu Parklane International Hotel and Radisson Blu. Cocoa creations of the Chocolate Queen of Cebu Raquel Choa were also displayed.




Chef Richard Hao, a lecturer at USJ-R, took pride of their skewer which consists of takyong or local snail from Borbon, iba or pickle from Liloan, and organic chorizo from Bogo.

“Eating this skewer is like travelling to 3 municipalities. What makes our food (Cebuano cuisine) stand out is our love affair with the community itself. We cannot interpret the food if we do not love the place,” Chef Hao said in an interview.

The school also took pride that their dishes were conceptualized and created by their Hospitality Management students majoring in Food and Beverage.

Meanwhile, Cebu Parklane International Hotel showcased dishes which won in their Sangka sa Kaha.

Now in its 6th run, Sangka sa Kaha is a contest which highlights the specialty of their chosen municipality. This year, they searched for the best humba dish with a twist in Sibonga.

“The dishes that we serve are all sustainable and can support us (Cebuanos) for a long time, just like the farm-to-table concept,” Chef June Rhoses Fernandez, the hotel’s executive chef said.

He added that the farm-to-table concept highlights serving local food in restaurants and other food places while the ingredients used are also supplied by the locals themselves.

All of the ingredients used in creating the dishes were sourced from the municipalities of Alegria, Aloguinsan, Argao, Asturias, Liloan, Santander, Tuburan, Compostela, San Remegio, and cities of Bogo and Carcar.

Gabii sa Sugbuanon: Paglantaw sa Ugma ug sa Kagahapon

A musical play provided both entertainment and historical revisit during the culminating activity from the pre-hispanic period to the modern Cebu.

Among the performers were the University of Cebu Dance Troupe and Music Theater, Cebu Institute of Technology – University Choir, Oyayi Lyric Singers and the Cebu Provincial Capitol Dance Troupe.



Davide was joined by his wife Jobel Angan-Davide and their children, Vice Governor Agnes Magpale, the Provincial Board Members, and Capitol department heads.

Also present were Chief Consul Qin Xiang Dong and Vice Consul Li Ke of China; Mr. Perry L. Pe, Consul General of Denmark; Mr. Michel J. Lhuillier and wife Amparito Lhuillier, Consulate of France; and Ms. Armi Lopez Garcia, Consul ad honorem of Russian Federation.

Mayors and tourism officers of Argao, Santander, Tuburan, San Remigio, Borbon, Consolacion, Poro, Tudela, Barili, Catmon, Aloguinsan, Moalboal, Oslob, Asturias, San Francisco, Pilar, and Bogo City also graced the event.

The closing program was organized by the Tourism and Heritage Council led by Joselito “Boboi” Costas.

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