Professional Documents
Culture Documents
Reviewer For Region 6 Visayas
Reviewer For Region 6 Visayas
paper flour.
REGION 6 “WESTERN VISAYAS”: Aklan(1),
Antique(2), Capiz(3), Guimaras(4), Iloilo(5), KBL- is the ultimate favorite dish of most
Negros Occidental(6). Ilonggos. It is also one of the most missed
native dishes as kadyos and the souring
ILOILO: one of the major urban centers in the
ingredient,batwan, are hard to find when
Philippines. It is nicknamed “The Heart of the
outside of the Ilonggo region.
Philippinesl”
Valenciana – a dish usually serve in occasions
HISTORY: Iloilo gets its name from Irong-
Irong, the old name of the city. settled by Datu like fiesta, brithdays, reunions and all other
Puti in the 13th century, became a major port and occasions thus I love calling it as the
province in 1893. Despite Spanish interference, it
became the trading center of Panay and Negros. "occasional dish".
- The parents select the godparents very relatives of the dead person in the form of
carefully so that child will take after the good money and service.
character traits of the godparents. - During the wake, the family refrains from
- The parents choose the priest or the minister bathing and sweeping the floor for fear that
- It is the parental privilege to give the name - The family wears black for one year as a sign
jagged rock formation, and turquoise Binakol – a dish made of chicken that is
waters. steamed along with some of its own delicious
AKLAN: juice
cooked over flaming charcoal inside a bamboo
container.
Inubarang Manok - well-known delicacies BARIW FESTIVAL- showcases the cultural
in Aklan, the chicken dish is cooked with significance of the bariw palm, which is
coconut milk and pieces of ubad or banana abundantly grown in the municipality
pith.
-highlights the skill and craftsmanship of the
Linapay - The Aklanon version of "laing". locals in weaving bariw leaves into intricate
Consists of small shrimps that have been products such as bags, hats, and mats.
pounded and
BUGNA FESTIVAL- a lively event that
are cooked in coconut milk with tender
celebrates the town’s bountiful harvest and the
"batwan" fruit,
importance of agriculture in the community.
garlic, onion, ginger, and chilies.
During the festival, the streets come alive with
Tinu-om - A common Aklan dish consists of vibrant floats adorned with colorful fruits,
sliced native chicken that has been layered vegetables, and rice grains.
with different spices tightly wrapped in banana
KALI UGYON FESTIVAL- The festival pays
leaves, placed correctly in a hot bowl, and
homage to Libacao’s agricultural roots, with
steamed until deliciously cooked.
displays of local produce and traditional
Inday Inday - Similar to the palitaw, this farming practices. The Kali-Ugyon Festival is a
straightforward time of unity and hope.
dessert is made with sticky rice flour (malagkit)
TRADITIONS:
cooked in
hot water and topped with bucayo, which is Farm-to-table practices and sustainable
coconut meat simmered in water with -Aklan embraces farm-to-table practices and