A Day with the Diangan-Klata Tribe

Traveling on rocky roads at the steep foothills of Mt. Apo, the Philippine Women’s College of Davao (PWC) Research Team, headed by Research Director Dr. Macario Tiu, embarked on a whole day journey to Tambobong, Baguio District, on Oct 29, 2012. The team was composed of PWC faculty, Michelle Cuestas, Renelyn Bana, Glyd Arañes, Jo-Anne Lim, and students, Angelica Jumalon and Concepcion Cortez. Dr. Ruthlyn Sumandang, a teacher of Magallanes Elementary School, and her husband Alan Joy Sumandang, President and CEO of Solarzoom Business Club who is also of the Jangan-Klata tribe, guided the research team. The mission of the day was to research and document the dying culinary arts of the Jangan-Klata tribe so that these will be preserved before they vanish.

Students of PWC, Angelica Jumalon and Concepcion Cortez, with teacher Ms. Bana (right), pose with the view of picturesque mountains as backdrop.

While the team struggled through the difficult roads to Tambobong, they gasped in amazement at the never-ending scenery of virgin mountains and thousands of sprawling banana trees from plantations. “Murag wala ta sa Davao (It's like we're not in Davao),”  a teacher commented.

The Sumandang family of the Diangan-Klata tribe welcomes the PWC Research Team.

Arriving at the Sumandang family home, the team was welcomed by the patriarch Datu Pandayan Sumandang, with the rest of the family,   Pastor Ruben Sumandang  and his wife Lucrecia Sumandang, DepED Mobile  teacher Alben Joy Sumandang  and his wife  Maribel Sumandang  Brgy. Tambobong  treasurer , Deborah (Subok) Nuñes  and  Mersa Ali. They were dressed in splendid costumes and accessories handed down from former generations.

Subok Nuñes  stuffs rice wrapped in kukos leaves into bamboo while Ms. Cuestas take photos.

Linutlot ngo non’no. Shrimps are wrapped in tawongoy leaves and are cooked inside bamboo.

Lud'dong. Taro tubers and stems, dried fish, and spices are stewed in coconut milk.

 

The team diligently took notes and photos as the Diangan-Klata cooks prepared native delicacies such as dinugdug ngo bulig  (mashed bananas with calamondin rinds), lud’dong (taro stewed in coconut milk), linutlot ngo bal’las (rice cooked in bamboo), linutlot ngo non’no (shrimps cooked in bamboo), linutlot ngo manok (chicken cooked in bamboo), and pinit (vegetable soup).

The banana plantation belongs to the mobile teacher Alben Joy Sumandang and his family. This area was one of the bases of the Japanese during WW2. Landmines and other artifacts have been found in the area.

While the others were busy, Datu Sumandang guided some of the researchers to the woods where various herbs and spices with medicinal and culinary properties could be found. He showed the team the koluki plant; its pod seeds could be used as a cleanser like soap, and the dalikan plant which its heart could be used as an aromatic spice. He also narrated the history of Tambobong where the Japanese invaded the land and was the last stronghold in Davao against the other forces. To this day, Japanese relics such as weapons, soldier uniforms, and landmines could still be found in the area.

The day ended with a small feast featuring the native dishes the tribe had prepared. No leftovers could be found at the table. 

(Published on Sunstar Davao, Nov. 15, 2012)