Back at the town proper, I was invited by Mayor Caballero to join Gov. Gato, Cong. Abad and his other esteemed guests in a true Ivatan feast at the municipal hall.  The Ivatan fare spread before us, though simple, was hearty, filling, ingenious and nutritious, using  ingredients that are rich and unusual. Its taste and texture distinguishes it from the country’s other regional cuisines.

Spiny lobster (payi)

The prepared fare consisted spiny lobster (locally called payi, here I got it at just PhP250/kilo), tasty steamed coconut crabs (tatus), flying fish (dibang, plentiful from January to June), Spanish mackerel (tanigi) and the local meatball dish called tabtab (called uvud in Mahatao).

Uved

Uved, a staple food in every Ivatan’s dining table, is a mixture of the minced or finely grated core of the banana stalk pith (the big rhizome), ground pork or beef, minced bits of deboned dibang or tanigi, sweet potatoes, ube, some pig’s blood and other rootcrops, seasoned with local herbs, garlic, onions salt and pepper, molded into small balls, steamed and then served with a salad of tomato, onions and seaweed. 

Yellow rice on kab”baya leaf

Instead of the usual white rice, we were served fragrant, delicious supas, very sticky cooked yellow rice colored and flavored with and extract of yellow ginger or turmeric (locally called nihaman). Instead of plates, we ate this unique fare on the green leaves of a local breadfruit tree called kab’baya.