Settled in the Eastern Visayas region of the Philippines lies the picturesque island of Samar, home to a rich tapestry of culture, tradition, and mouthwatering cuisine. Among its many culinary treasures, Binagol stands out as a beloved delicacy that captures the essence of Samar’s vibrant heritage. In this blog, we’ll embark on a journey to discover the history, flavors, and recipe of this delightful treat.
Binagol traces its origins to the municipality of Borongan, located in Eastern Samar province. The name “Binagol” is derived from the local dialect word “bagol,” which refers to the coconut shells traditionally used as containers for this sweet delicacy.
Historically, Binagol was created as a way to preserve the abundant harvest of root crops, particularly taro (gabi) and sweet potatoes (kamote), which are staple crops in Samar. These root crops are cooked, mashed, and combined with coconut milk, sugar, and other ingredients to create a rich and indulgent dessert that has become synonymous with Samarano cuisine.
Recipe for Authentic Binagol: Experience the flavors of Samar with this authentic Binagol recipe, passed down through generations:
Ingredients:
- 2 cups taro (gabi), peeled and grated
- 2 cups sweet potato (kamote), peeled and grated
- 1 cup coconut milk
- 1 cup brown sugar
- 1/2 cup condensed milk
- 1/2 cup shredded young coconut meat (buko)
- Banana leaves, for wrapping
- Kitchen twine, for tying