Heirloom rice ‘champorado’ and other rare local finds

Sourced from the northern part of Luzon, Minaangan (from Ifugao), Balatinaw and Ominio (both from the Mountain Province) grains brings out a distinct texture to the breakfast and meryenda favorite.

Grain varieties used in Mama Sita’s Heirloom Rice Champorado (clockwise from top) Kalinga Jekot, Balatinaw, Minaangan and Ominio.

The diversity of local agriculture was celebrated once more at the Philippine Harvest at the Central Square, Bonifacio Global City from 30 August to 1 September. Now on its sixth staging, the Department of Tourism (DoT) hopes to attract more tourists through artisanal products and organic produce from all over the country.

In support of local farmers and the larger agricultural industry, Mama Sita’s indulged guests with a taste of heirloom rice champorado (porridge) along with other plant-sourced boutique products Labuyo Hot Pepper Sauce (made with organically-grown bird’s eye chilis) and All-Natural Vinegars (made from naturally-fermented fruits and crops).

Sourced from the northern part of Luzon, minaangan (from Ifugao), balatinaw and ominio (both from the Mountain Province) grains brings out a distinct texture to the breakfast and meryenda favorite. Known for the traditions that come in producing them, these colored grains are harvested from ancestral lands, using time-honored techniques that are passed on from generation to generation.

Each kit contains a special variant of heirloom rice and pure cacao tableas that cook for about 40 minutes in a rice cooker, or in a pot over medium to low heat. Tip: Stir occasionally as it cooks to prevent champorado from sticking to the pot.