A friend sent me ginataang ube made with ube halaya from Baguio, black rice from Kalinga, and kamote and bananas from Tagaytay.
I’d been craving ginataan for a while so this was a lovely surprise. And it was delicious! It was still warm when I got it, just freshly cooked.
I’d never had ginataang ube before. It tastes like its ingredients: ube with gata, its stickiness making it almost indistinguishable from the rice. The bananas and kamote offer contrasts in flavors and textures; the kamote firm, the bananas sweet, with a bite that’s in between the rice and sweet potato.
As always, I’m thankful for friends who feed me. I’m glad that I’m associated with food. It’s a blessing and an honor. It may not be so great for my waistline, but it’s definitely good for my soul!