In this episode, we explore the home kitchens of Antique, where families continue to prepare dishes using ingredients gathered from rivers, gardens, and nearby fields.
We follow the process behind three traditional dishes: ginataang awis, made with freshwater shells gathered by hand from the river; binabak, a shrimp and coconut dish wrapped in banana leaves; and piking, a cassava-based snack that requires hours of preparation. Through the stories of Nanay Maymay, Nanay Alita, and Nanay Yoly, we see how these dishes continue to endure—not as specialties, but as part of daily life.
