A Taste of Earth and Ocean

 The first time I saw Ginataaang Kalabasa with Bulad, it immediately sent me a message that we won’t be seeing each other that much. There were tiny beans at the surface of the yellowish soup. I think it got its colour from the overcook squash that made it look like as if it wasn’t food at all. Then, there were pieces of dried fish joining the beans on the surface, making it even less inviting; some of the squash that was cut into cubes and were just a bit overcook, shows a small part of its yellow body from the creamy white soup. Anyone who just has its first face-to-face encounter with this dish would agree with me- that it’s not going to make your mouth water if you were just going to stare at it.

            But when my Mom served me Ginataaang Kalabasa with Bulad, she told me not to mind it’s unappealing and focus more on its alluring fragrance. So, I took some time to savor its scent; closed my eyes, and let the magic take place. Its refreshing aroma took me to vast green farm lands flourishing with ripe and plump unplucked squash. It took me to the hot summer day, where a hint of salty sea breeze blew through my hair. It was as if I was opening my old, antique cabinet; its strong musty scent slowly creeping towards my nose. Truly, Ginataang Kalabasa with Bulad smells like so many things all at once that will make you remember home.

            Ginataang Kalabasa is tastier when it combined with bulad. Usually, this dish is added with pork or shrimps but here in Davao people prefer bulad. Bulad is a fishthat when harvested is split open, sprinkled with salt and left out to dry under the sun. The flavour of bulad gives the dish a tinge of saltiness that compliments the taste of coconut milk. Eating Ginataang Kalabasa with bulad is like plunging into an ocean of sweet milk. In cooking this dish it is recommended not to overcook the vegetables. This process is made to preserve the crispiness of the string beans that gives a trace of earthy blandness to the sugary mixture of squash and coconut milk. Once the syrupy combination of all the flavors touches the tip of our tongue, you feel nerves in your cheeks contracts because of the candied taste it has.

Demegillo, Harlz Berry

Sinarimbo, Zakiyyah

Adle, Bianca Beatrice

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