“Binungol tells the story of Kalinga”: Gov. Edduba draws parallel between Balbalan’s dish and provincial unity

FEATURE

“...there is something special about binungol that goes beyond its taste and the tradition of preparing it. Binungol reminds us that something truly wonderful can emerge when different ingredients come together. And in many ways, this is also the story of our beloved Province of Kalinga.” - Gov. James S. Edduba

POBLACION, Balbalan, Kalinga – In a large pot, freshwater shells, bamboo shoots, mushrooms, chili peppers, and other locally gathered ingredients come together to create binungol, a traditional delicacy that has become one of Balbalan’s most cherished culinary treasures.

Each ingredient has its own flavor and character, yet when combined, they create something distinctly Kalinga.

For Governor James S. Edduba, this is more than just the story of a native dish. It is also a reflection of how the different communities of Kalinga can preserve their identities while working together toward a common future.

Speaking through his representative, Marco Pagtud, during the fourth Binungol Festival on October 29 at the Municipal Government Compound in Poblacion, Balbalan, Edduba drew a meaningful comparison between the traditional delicacy and the unity of the province.

“...there is something special about binungol that goes beyond its taste and the tradition of preparing it. Binungol reminds us that something truly wonderful can emerge when different ingredients come together. And in many ways, this is also the story of our beloved Province of Kalinga,” Pagtud relayed.

A farmer’s meal, a community’s heritage

Long before binungol became a celebrated delicacy served during festivals and special gatherings, it was a practical and hearty meal prepared by generations of Balbalan farmers, particularly in Salegseg, where the dish is believed to have originated.

Its ingredients were largely drawn from what people could find in their surroundings. Freshwater shells, locally known as agurong or bissukol, were combined with rabong (bamboo shoots), native mushrooms, and sichut (bird’s eye chili). Depending on availability, other ingredients such as squash, beans, banana blossoms, jackfruit, and leafy vegetables could also be added. Some versions use fish paste or bagoong to deepen the flavor.

The dish was traditionally cooked in large quantities, making it a convenient meal for families and farmers who spent long hours working in their fields. Its generous amount of chili, together with other traditional ingredients, also helped it keep longer, allowing families to eat from the same pot for several days.

What began as a resourceful way of preparing food from locally available ingredients eventually became a signature dish of Balbalan and a recognized part of Kalinga’s culinary heritage.

Like the ingredients of binungol, the communities of Kalinga have their own distinct identities, customs, traditions, strengths, and aspirations. Edduba said these differences should not divide the province but should instead make it richer and stronger.

“This, to me, is the deeper meaning of the Binungol Festival. It reminds us that unity does not require us to be the same. We can preserve our individual identities while embracing a shared purpose. We can take pride in what makes our respective municipalities unique while celebrating what binds us together as one people of Kalinga,” he said.

Preserving the past while building the future

For Edduba, preserving binungol means more than keeping an old recipe alive. It also means protecting the knowledge, resourcefulness, and traditions passed down by ancestors.

He reaffirmed the provincial government's commitment to supporting development initiatives without sacrificing the cultural identity that defines Kalinga.

“On behalf of the Province of Kalinga, I reaffirm my commitment to supporting programs and initiatives that promote meaningful development while protecting the cultural heritage that defines us. Development should never mean leaving our identity behind,” Edduba said.

He added that festivals such as Binungol provide opportunities for farmers, food producers, artisans, and local businesses to showcase their products and generate livelihood opportunities. They also encourage younger generations to appreciate and learn the traditions handed down by their elders.

These initiatives, he said, support the province's LUMIN-AWA Agenda by promoting inclusive growth, stronger local livelihoods, and cooperation among the provincial and municipal governments and communities.

The governor also stressed that preserving cultural heritage is a shared responsibility of elders, cultural practitioners, local officials, families, and the youth.

“When these generations work together, our heritage does not merely survive—it continues to flourish, evolve, and inspire future generations,” he said.

One province, many identities

The fourth Binungol Festival brought together residents and visitors to celebrate Balbalan's culinary and cultural heritage, with the traditional delicacy taking center stage alongside other local products, food preparations, and cultural presentations.

Edduba expressed appreciation to the Municipal Government of Balbalan, festival organizers, participating communities, and everyone who helped make the celebration possible.

As the people of Balbalan continue to pass the recipe of binungol from one generation to the next, its significance has grown beyond the dining table.

It carries the story of farmers who made use of what the land and rivers provided, families who shared meals from a common pot, and a community that takes pride in its roots.

And much like the dish itself, Edduba hopes Kalinga will continue to bring together its different communities—not by making them the same, but by recognizing the value each one brings to the province.

Because in the end, the strength of Kalinga, like the flavor of binungol, comes from its many distinct ingredients coming together.