The air was dense with jovial anticipation.
Under a hut modeled afer a traditional T'boli house, a long table was prettily ornamented with bright red, plaid tablecloth. The sleepless and famished (and hungover) I was drawn towards the elements on the table: Boiled plantain, boiled sweet potato and kamoteng ube (purple yam), sumang (rice cake cooked in palm or banana leaves) kamoteng kahoy (cassava), steamed rice wrapped in leaves, and nelut onuk which is native chicken stewed in a bamboo stalk over a fire pit for two hours. Pancit bihon guisado (Filipino noodle dish) was the odd one out only cause it's the most familiar to the Manila-raised traveler, me.
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