(A peek through the Binamban of Bombon)
Have you ever heard of the word “Binamban”? Well, it may sound weird but once you get to know what this catchy word is, not only will the name be stuck in your head for days but it would also make your stomach crave for it the second time you hear of the same word.
Binamban is a native delicacy from the small town (my town) called Bombon. It is made of ground glutinous rice, coconut milk, and “sangkaka” or brown sugar. Some modified the recipe by adding peanuts to it. When the ingredients are well mixed, it is artistically wrapped in “langkoy” or palm tree leaves, one of the abundant crops in the said town. After the arduous process of wrapping, it is then cooked for long hours in boiling water. The process of making Binamban sometimes takes a whole day, so it is oftentimes prepared a day prior its consuming. With that regard, you can have a taste of this heavenly delicacy during certain occasions like weddings, fiestas, and “sulong-sulong.” But some also sell this on a daily basis as a source of income.
Well, I can say that your trip to Bombon would be incomplete without having the chance to taste Binamban because it is their marking identity.
Binamban and the art of “pagbabanban” (art of binamban-making) has been the most important culture and tradition of the Bombueños. For a very long time, it has been part of the social dimension of the town as it showcased their craftsmanship, cultural heritage, and the importance of the agricultural produce such as rice and coconut in the lives of the Bombueños. Binamban reflects it all. It is the culmination and divergence of Bombon’s history and culture. However, the sad reality is that pagbabanban and the likes of binamban on the edge of being forgotten for good. It is a reality that is very alarming for some of the Bombueños, like me, who acknowledge the importance of their cultural heritage for it is their link to their rich past. Without it, what would be left in their identity as Bombueños?
Central to the Binamban making is the occasion where it is being served commonly. As I said, it is often made during weddings, fiestas, and sulong-sulong. While the first two occasions may seem familiar to you, the latter may not. Sulong-sulong is a uniquely “Bombon-thing.” It is a native festivity conducted every month of May. It marks the commencement of the “Sta Cruzan” all throughout the municipality. It is not celebrated at once, but rather, it is being consecutively held across the 8 barangays of Bombon zone by zone or “purok by purok.” Because of that, the celebration lasts for almost two weeks or more.
During Christmas eve, we have the hamon as the “star ng handaan”, but during the sulong-sulong, we have binamban as the most important dish that should never be forgotten in that specific celebration. By upholding that tradition and maintaining the yearly celebration, somehow, the binamban also continues to live.
In 2008, in order to perpetuate that unique tradition, the Local Government Unit of Bombon thought of a way of not only enriching the given tradition but also making it more known by spearheading the very first “Binamban festival.'' Binamban festival was always conducted after the sulong-sulong. This festival showcased not only the likes of Binamban but also the culture of Bombon in general, its livelihood, and their pride. Binamban festival became the annual celebration of the Binamban legacy rooted in Bombon’s agricultural, social, and historical context.
The first years since the creation of Binamban festival had been its heyday of Binamban and its years of flourishment. Sulong-sulong was widely celebrated by almost every household in every barangays. Binamban was promoted and given extra importance. However, in the years preceding it, the decline of the people celebrating sulong-sulong happened. Less and less people try to participate or adhere with the tradition.
One of the reasons that I think contributed to the decline is that the people making binamban are getting older. The new generation of Bombueños barely have an idea on how to make binamban that is why we can see it being served less in sulong-sulong or even on some occasions. This is a very important aspect in the preservation of the culture because who would pioneer the pagbabanban in the future if the old generation of binamaban makers are completely gone?
Continuity is also one of the underlying factors arousing this decline. In 2016, there was a change in leadership in Bombon. The new administration that replaced the last one removed the legacy made by the other by also removing the Binamban festival in the annual celebration. The binamban festival was turned into sulong-sulong festival. Well, it is not entirely bad but what I am trying to imply is that it is hard to establish a solid foundation if we do not maintain what has been started already. Binamban festival was already making a name of its own, but when the name was changed, confusion and other feelings surfaced.
Binamban has come a long way. It has been the identity and pride of Bombon and its people. It reflects the very rich culture, tradition, and town’s way of life and it resonates a lot with them. Hence, it is very significant for them. In spite of these, questions were posed whether the Binamban of Bombon remains relevant and has the chance of surviving. There is a growing concern about it because it is on the brink of dissolution. Some of the reasons might be because only few people know how to make it and because consistency on the part of the LGU hampers its promotion. Given these realities, it is not impossible that in the near future, binamban would only live in the stories of the elders. This would be such a great loss for the Bombueños given that it is already part of their cultural identity.
What they can do to prevent that from happening is by enhancing their appreciation about this delicacy. They need to know their role for the continuity and preservation of this certain culture. When they have this understanding and appreciation about it, they would be more compelled to participate in its celebration and by that the tradition will be upheld.
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