A unique cultural festival at The Manor at Camp John Hay casts the spotlight on the rich heritage of the indigenous peoples of the Cordillera region
Tourists heading to the northern provinces for the summer will find a unique festival currently happening on the grounds of The Manor at Camp John Hay - one that plays up the rich cultural heritage of the indigenous peoples of the Cordilleras.
Located at The Manor's Ifugao Park, Ili ay Cordillera (The Cordillera Village) is a celebration of the distinctive arts, crafts, and produce of the region, and also serves as a venue for cultural performances, as well as workshops for both traditional and modern crafts, and fora on various issues impacting the lives and culture of the native peoples.
Ili ay Cordillera's opening on 1 March 2019 was one of the events leading up to the celebration of this year's Panagbenga Festival. In true northern fashion, a tribal shaman performed a ritual to bless the event and small bowls of tapuey (native rice wine) were passed among the organisers in lieu of a western-style toast. Among the highlights of the launch were demonstrations by artisans whose work is featured in the village, performances from local performing arts troupes, and a screening of Mountain Spirits, a documentary on the indigenous weaving traditions of the region produced by The Hinabi Project, a Filipino-American initiative dedicated to raising awareness on Philippine textiles.
The village is divided into six specific areas that highlight native crafts and products. The Weavers' Hut, for example, showcases the intricate patterns and vivid colours of native textiles, as well as the stories told by different ethnolinguistic groups through their weaving. The Carvers' Shed, on the other hand, is focused on the uniquely beautiful products of the Ifugao woodcarvers' craft, and features both practical items, as well as exquisite objets d'art.
Those who literally want a taste of northern tradition will find their curiosity and appetites satisfied by chef Chavi Romawac who offers the traditional charcuterie of his people at The Smokehouse. Aside from the more familiar etag (salt-cured pork belly that has been compared to bacon), visitors can also sample kiniing (smoked pork) and the more exotic pinuneg (pork blood sausage.)
