In Bataan, a quirky but deeply cherished holiday tradition has locals reaching for an unusual yet iconic pairing during Noche Buena: suman and dinuguan. While outsiders might raise an eyebrow at the idea of rice cake with pork blood stew, for Bataeños, it is nothing short of festive magic on a plate.

What sets this duo apart is its distinct balance of flavors. Bataan’s dinuguan is sweet — a surprising twist on the typically savory or slightly sour version enjoyed elsewhere in the Philippines. To offset the sweetness, the suman, a sticky rice cake wrapped in banana leaves, is slightly salted, resulting in a harmonious sweet-and-salty combination that’s uniquely Bataan. Some local families even add a hint of coconut milk or sugar to the suman to elevate the flavor, creating layers of richness that melt in your mouth.

The tradition is steeped in history and heritage. Suman is one of the oldest Filipino rice cakes, predating Spanish colonization, and was traditionally offered as a symbol of good health and a bountiful harvest.

Dinuguan, on the other hand, hails from pre-colonial “nose-to-tail” cooking — a practical and respectful way to use every part of the pig, including the blood.

Interestingly, local cooks have perfected their sweet dinuguan to last up to two months without spoiling, a testament to old-school preservation techniques long before refrigeration became common.

Beyond its flavor, the suman-dinuguan pairing carries cultural significance.

Bataeños view it as more than just a meal; it’s a marker of regional identity, a symbol of unity, and a celebration of the province’s culinary ingenuity.

During the holidays, families take pride in presenting the dish as the “star” of Noche Buena, and it has become a highlight at local festivals in towns like Orani and Samal. The aroma of freshly cooked suman and simmering sweet dinuguan fills homes and streets, weaving a sensory tapestry that reminds residents of heritage, family, and shared memories.

Even as fast-food chains and pre-packaged Noche Buena meals become increasingly common, the older generations in Bataan hope that this tradition continues. They see it as a living legacy, one that teaches younger generations the value of culinary history, community, and the small joys that come with celebrating the season at home.

For those visiting Bataan during the holidays, trying suman with sweet dinuguan isn’t just about tasting a local specialty — it’s about experiencing a slice of history, a bite of tradition, and the heartwarming flavors that have been passed down through generations.