|
Carebeef and other Loonanon Fiesta Treats FROM the northern towns of San Miguel, Ubay, Dagohoy, Danao and
Trinidad and the interior towns of Carmen, Sagbayan and Catigbian,
these four - legged friends of the farmers are unloaded in Barangay
Ubayon, about seven kilometers north of the town proper of Loon. On the roads, the carabaos start what may be appropriately called
a death march. Their destination: the municipal abattoir. The scene is repeated several times during the week before September
8, when Loon celebrates its fiesta in honor of the Birhen sa Kasilak. Despite the creation of four more parishes in Cuasi, Sandingan,
Cabilao and Catagbacan Norte, the Kasilak fiesta is celebrated simultaneously
in more than 35 barangays making it one of the biggest events in
the country. It is in the kitchens of these communities where some
200 to 250 carabaos, and hundreds of other animals eventually end
up every year. During the virtual death march of the quadrupeds prospective buyers
take their pick on the roadside and close deals with the brokers
who escort the animals until they reach the slaughterhouse. A frenzied mood pervades in the abattoir where most of the buyers
wait for the animals to arrive and butchers - for - hire make contracts
with their suki. Ell breaks loose when bulls fight over territorial
rights. Selection and haggling are done even if the livestock inspector
still has to declare the animal disease - free after some antemortem
or pre - slaughter examination. According to the National Meat Inspection Commission, a carabao
that is 'fit for killing' must be at least 10 to 15 years old and
must have outlasted its usefulness in the farm or are no longer
tame. Calves and downers are not slaughtered. A downer is a crippled
or weakened animal which shows abnormal movements and suspected
of being disease - infected or afflicted with a condition that may
end in condemnation, in whole or in part, when slaughtered. No one really knows when the Loonanons became enchanted with the
gastronomic delight that carabeef brings. Today's generation says
having carabao meat cooked every which way has been part of Loon's
fiesta fare, way before their parents, grandparents or great - grandparents'
time. In fact, the carabao business in Loon is a year - round activity.
Immediately after the fiesta, representatives of 10 to 15 households
form a group or sosyo and contribute a fixed amount monthly. When the fiesta time comes, an assigned sosyo member buys a carabao
from among those marching in from Ubayon or elsewhere. He also contracts
the services of a butcher before or after his choice animal has
been inspected. Butchers are paid depending on certain agreements. A butcher normally
gets six hundred pesos for slaughtering services only. If he takes
home to hide and horn, he is paid half the amount. Sometimes, the
sosyo sells these animal parts including the entrails (dugo - dugo)
and divides the proceeds equally among its members. The alkaline soil and rugged terrains of Loon deprive the town
of agricultural bounty. Thus, most of its people are either in public
service or in business. Many farming folks have resettled in the
northern towns like San Miguel, Danao and Dagohoy where several
years ago Loonanons bought vast tracts of land now tilled by their
surviving relatives, majority of whom renew their ties with their
mother town during the Kasilak fiesta. Meanwhile, Loon has been Bohol's ready - to - wear capital since
the pre- war years. Ambulant merchants buy 'orig' pants from the
town's RTW producers and sell them to Loonanons who have established
their businesses in Mindanao, Negros, Leyte and Samar. These traders
and their descendants who have branched out to other business and
profession comprise the bulk of fiesta revelers. After paying homage to the Kasilak, they return to their newfound
homes, bringing with them fiesta leftovers such as humba, pork adobo
and mantika sa baboy. Of course, they do not forget the 'must -
bring' items such as torta, a local rich - flavored cake,and tableya
or cocoa tablets. Elsewhere in the Philippines, fiesta is celebrated with much pomp
and pageantry. In Loon, a town which has produced more than 50 priests,
fiesta is foremost a thanksgiving celebration in prayer and food. During the high mass, the church is filled to the brim by both
locals and pilgrim who do not fail to pay homage to the image of
the Kasilak, believed by many to be miraculous. Food and drinks are served starting on the bisperas or day before
fiesta with sinugbang baboy (broiled pork) in starter. Tuba from Barangay Cantaongon or bahalina from Palo, Leyte brought
in by the viajedores heats up any discussion over a sumsuman. Sometimes, the celebration extends up to the liwas or day after
the fiesta. Visitors dine in one table, many of them strangers to
each other or even to their accommodating hosts. 'Bring house' or
take home food is always ready upon request. A vegetable disk is rare at fiesta time. A fiestagoer's fancy for
food culminates when he takes a bite of a carabeef drumstick and
sips from a bowl of hot las - ay, a super delicious soup prepared
with just salt and ginger, sometimes with young mango leaves that
enhance the soup's flavor. Indeed, a Loonanon cannot imagine a fiesta without the savory meat of the carabao, a certified no - no for the arthritic but a gastronomic delight for those with limitless taste. (Reigh P. Monreal) |
