Kapampangan People - Culture & Cuisine

Culture & Cuisine

Many Kapampangan festivals display an indigenous flavor unique only to the Kapampangan people. Consider the Curaldal or "street dancing" that accompanies the Feast of Santa Lucia in Sasmuan or the Aguman Sanduk were men cross-dress as women to welcome the New Year in Minalin or the Batalla Festival to reenact the battle between the native Muslim Moor and the new colonist Native Capampangan Christians, the historical battle between the two religious native Kapampangans. They start the battle in Ugtung-aldo or afternoon and they end it in Sisilim or sunset with the tune of what Macabebeanons and Masantuleñios called BATTALA Masantol, Macabebe and Lubao.

The Pistang Danum of the barrios of Pansinao, Mandasig, Lanang and Pasig in Candaba - where food is served on floating banana rafts on the waters of the Pampanga River - was originally a non-Christian holiday that is now made to coincide with the baptism of Christ. The Kapampangan New Year or Bayung Banwa that welcomes the coming of the monsoons and the start of the planting season is made to coincide with the feast of John the Baptist. The colourful Apung Iru fluvial procession of Apalit, once a thanksgiving celebration in honour of the river, has become the feast of Saint Peter.

The most dramatic festivals can be witnessed during the Mal ay Aldo, which is the Kapampangan expression of the Holy Week. These include the erection of a temporary shrine known as the puni where the pasion or the story of Christ's suffering is chanted in archaic Kapampangan. The melody of the Kapampangan pasion was said to have been taken from their traditional epic, whose original words were lost and replaced by the story of Christ. The highlight of the mal ay aldo celebration is the procession of the magdarame or sasalibatbat penitents covered in blood from self-flagellation. Some of them even have themselves crucified every Good Friday at the dried up swamp of barrio Cutud in San Fernando.

Kapampangan cuisine, or Lutung Kapampangan, has gained a favourable reputation among other Philippine ethnic groups. Some popular Kapampangan dishes that have become mainstays across the country include sisig, kare-kare, "tocino" or pindang and their native version of the longaniza.

Other Kapampangan dishes - which are an acquired taste for the other ethnic groups - include buru (fish fermented in rice), betute tugak (stuffed frogs), adobung kamaru (mole crickets sauteed in vinegar and garlic), estofadong barag (spicy stewed monitor lizard), sisig,calderetang asu (spicy dog stew), sigang liempu, "dagis a tinama"(marinated rats), laman panara and bobotu.