The 𝘴𝘢𝘧𝘦𝘯𝘨 is a beverage made through fermentation with water, boiled cassava (or boiled sweet potatoes) as the main ingredients. Optional ingredients like corn and bones may also be added to the concoction.
Lo-Soliven and Cayson discussed in depth the history, uses, preparation, and cultural significance of the 𝘴𝘢𝘧𝘦𝘯𝘨. As a communal beverage, the 𝘴𝘢𝘧𝘦𝘯𝘨 plays a major role in Bontoc rituals and community gatherings.
After the lecture, in the workshop proper, they showed how 𝘴𝘢𝘧𝘦𝘯𝘨 is prepared and stored with real ingredients. They also presented how it can be used as a base liquid for cooking. They added the beverage to boiled rice. Live mudfish and pre-chopped tilapia were then added to the mix.
Members of the audience were given the chance to taste both the 𝘴𝘢𝘧𝘦𝘯𝘨 and the food cooked using the beverage as a base.
This lecture- workshop is part of the 𝘜𝘗𝘉 𝘈𝘳𝘵 𝘏𝘪𝘴𝘵𝘰𝘳𝘺: 𝘉𝘦𝘩𝘪𝘯𝘥 𝘵𝘩𝘦 𝘊𝘢𝘯𝘷𝘢𝘴 𝘓𝘦𝘤𝘵𝘶𝘳𝘦 𝘚𝘦𝘳𝘪𝘦𝘴.
