The conference explores the significance of food within various ethnolinguistic groups including communities from Hong Kong, Indonesia, India, Lithuania, Japan, Argentina, Bulgaria, Greece, Korea, Turkey and the Philippines among others.
Professors, student researchers, and experts presented papers and abstracts that delve into the connections between food, history, traditions, folklore, and cultural practices worldwide.
Mama Sita’s serves meatless adobo and heirloom rice pinipig to international delegates
To celebrate the occasion, Mama Sita’s treated guests to tasting samples of classic Filipino favorites like Pansit Palabok, Sisig, Samalamig, and delicious innovations such as Meatless Adobo and Bibingkrepe (rice flour & coconut crepe), and champorado with Heirloom Rice Pinipig. The meatless adobo consisted of chopped banana peels, mushrooms cooked with aromatics and Mama Sita’s Mama Sita’s Oyster Sauce and Distilled Cane Vinegar, served with pandesal.
For years, the Mama Sita Foundation has made efforts to promote sustainable foodways to aid in food security by using ingredients that would have otherwise been considered waste such as banana peel. The Foundation has also helped in raising awareness of Philippine heirloom grains to support farming communities in the Cordillera planting precious heirloom rice varieties like Balatinaw, used in performing rice rituals in the region for centuries.
Meatless Adobo using Banana Peel
Makes 25 servings.
Ingredients
84 pcs Saba Banana peels,washed 2..2 kg
and drained
12 cups Water 3 L
12 cans Sliced Mushrooms,drained 1.38 kg(drained)
(198 g/can)
1/4 cup Unsalted Butter,softened 60 g
For the sauce:
2 Tbsp Cooking oil 30 mL
4 heads Garlic, crushed 163 g
3 pcs Bay leaf 1 g
1/2 tsp Ground black pepper 1 g
4 cups Water 1 L
6 Tbsps Mama Sita’s Sukang Tuba Vinegar 90 mL
1 cup + Mama Sita’s Oyster Sauce 265 g
1 tbsp
1/4 cup Mama Sita’s Liquid Seasoning 60 mL
1 tbsp + Rock salt 12 g
1 tsp
10 cups Banana (saba) peels,(from boiled 1.51 kg
Saba bananas)
white threads removed.squeeze
out the resin and chopped
Cooking instructions
1. Peel the saba bananas,remove the hard tip part. Set aside the pulp and freeze for other uses.
Bring water to a boil and add the peels. Simmer for 1 hour. Drain and squeeze to remove the bitter juices(resin).
3. Chop the peel and set aside.
Prepare the sauce.
4. In a large pan or kawali ,heat the oil and butter .Saute the garlic until light brown. Add the bayleaves and ground black pepper.
5. Add the water and Mama Sita’s Sukang Tuba vinegar, Bring to a boil and simmer for 5 minutes.
6. Add the rest of the ingredients and simmer for another 15 minutes.
7. Add the drained chopped banana peels and drained mushrooms.
8. Mix well and cook until the sauce has been reduced.
9. Remove from heat and serve with hot pandesal.
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